Bistec A La Mexicana Recipe

Name: Bistec A La Mexicana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 1/4 - 1 1/2 lbs beef, thin cut (I use the thin cut steaks that are prepared for Milanesa); 1/2 cup water (or beef broth); For Garnish; quartered lime; 2 green chilies, chopped; cilantro; For the Chunky Fresh Tomato Salsa (Salsa Mexicana); 1 garlic clove, peeled; 2 serrano chilies, stemmed and halved (or 1 jalapeno); 2 medium ripe tomatoes (about 1 pound total); 1/3 cup cilantro, roughly chopped (loosely packed); 1 large green onion, roots and wilted outer leaves removed, chopped into small pieces; 1 tablespoon fresh lime juice (or light flavored vinegar); salt

Servings: persons

1 tablespoon olive oil
1 1/4 - 1 1/2 lbs beef, thin cut (I use the thin cut steaks that are prepared for Milanesa)
1/2 cup water (or beef broth)
For Garnish
quartered lime
2 green chilies, chopped
cilantro
For the Chunky Fresh Tomato Salsa (Salsa Mexicana)
1 garlic clove, peeled
2 serrano chilies, stemmed and halved (or 1 jalapeno)
2 medium ripe tomatoes (about 1 pound total)
1/3 cup cilantro, roughly chopped (loosely packed)
1 large green onion, roots and wilted outer leaves removed, chopped into small pieces
1 tablespoon fresh lime juice (or light flavored vinegar)
salt

1
Make the salsa without the lime juice.
2
Drop the garlic and chili pieces one at a time into a running food processor, letting each get finely chopped before adding the next. Turn off the processor and remove the lid. Cut 1 tomato in quarters and add it to the food processor, along with the cilantro. Pulse 4 to 6 times, until you have a coarse puree. Scrape the mixture into a bowl.
3
Cut the other tomato into 1/4 inch pieces and add to the bowl, along with the green onion. Taste and season with lime juice (or vinegar) and salt, usually a generous 1/2 teaspoons This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.
4
Heat a wok (or a very large skillet) over medium high heat. Drizzle in a little olive oil, then, in 2 batches, stir-fry the steak until lightly browned. Remove to a plate, leaving behind as much oil as possible. Stir-fry the salsa until reduced - this can take up to 10 minutes. Add about 1/2 cup water or beef broth, return the browned meat to the pan and bring to a boil. Serve, passing around quartered limes and extra chopped green chili and cilantro.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 1/4 - 1 1/2 lbs beef, thin cut (I use the thin cut steaks that are prepared for Milanesa), 1/2 cup water (or beef broth), For Garnish, and more.

Yes, Bistec A La Mexicana falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bistec A La Mexicana

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