MEXICAN-STYLE PEPPER STEAK
Shaved steak is not a staple of Mexican cuisine. Most cooks prefer the slightly thicker beef milanesa cut, similar to minute steak. But Memo Pinedo, the proprietor of a restaurant and a food truck in Houston, both called Jarro Cafe, appreciates Angus beef sliced from sirloin for his tacos de bistec. It's so thin he can cook it in steam coming off a skillet of sizzling onions, tomatoes and jalapeños.
Provided by Jane Sigal
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In each of 2 large skillets, heat 1 tablespoon of olive oil over medium-high heat and add half of the onion, tomatoes, bell pepper and chilies, season with salt and pepper, and cook, stirring, until slightly softened, about 2 minutes.
- Add half of the broth and bay leaves to each skillet and bring to a simmer. Lay beef slices over top, season with salt and pepper and cook, turning beef once, until it loses its pink color, about 3 minutes total. Transfer meat to a platter or plates. Simmer pan juices until slightly thickened, 1 to 2 minutes. Spoon vegetables and juices over the beef and sprinkle with cilantro.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 15 grams, Carbohydrate 12 grams, Fat 26 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 737 milligrams, Sugar 6 grams, TransFat 1 gram
MARIA'S PEPPER STEAK
My favorite recipes are ones with few ingredients that I normally have on hand and are hard to mess up. You can add more or less of each ingredient depending on your tastes. Hope you enjoy it!
Provided by MARIACOZ
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
- Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 33 g, Cholesterol 53.6 mg, Fat 19.2 g, Fiber 2.1 g, Protein 22.6 g, SaturatedFat 6.1 g, Sodium 1259.5 mg, Sugar 27.2 g
GRILLED MEXICAN STEAK
This is a great way to serve skirt or flank steak. The two day marinade is worth the wait.
Provided by TA9I
Categories World Cuisine Recipes Latin American Mexican
Time P1DT20m
Yield 6
Number Of Ingredients 9
Steps:
- Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
- In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
- Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.
Nutrition Facts : Calories 547.8 calories, Carbohydrate 7.4 g, Cholesterol 71.6 mg, Fat 45.4 g, Fiber 2.1 g, Protein 29.1 g, SaturatedFat 10.8 g, Sodium 675.3 mg, Sugar 1 g
STEAK TAMPIQUENA (MEXICAN STEAK)
I enjoy the blend of green chile and cheese. In this recipe it takes your steak south of the border for an authentic Mexican Steak. No visa or passport required!
Provided by Dawn399
Categories Steak
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in pan.
- Sautee onion, garlic and tomato for 3 minutes or until tender.
- Set mixture aside.
- Preheat oven to broil.
- Cut green chile into long strips and set aside.
- Sprinkle seasoning salt on both sides of steak.
- Broil steaks (I broil the thin cuts 3-4 minutes) on one side.
- Remove from oven and place mixture of tomato, onion and garlic evenly on unbroiled side of steaks.
- Top with 2-3 strips of green chile.
- Next,place a slice of cheese on top of each steak (you will cover mixture and green chile strips with cheese slice.) Broil until steak is done and cheese is melted (about 3 minutes).
- Serve and enjoy!
Nutrition Facts : Calories 417.4, Fat 21.5, SaturatedFat 8.6, Cholesterol 103.9, Sodium 224.2, Carbohydrate 17.7, Fiber 3.1, Sugar 9.1, Protein 39.7
MEXICAN PEPPER STEAK WITH BROWN RICE
Adapted from a Sunset Magazine special edition, "Sunset Weeknight." The original recipe was for flank steak, but I've changed it a little to use a leaner cut of beef.
Provided by Halcyon Eve
Categories Steak
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a blender, cover chilies with 3/4 cup boiling water. Let stand until softened, about 15 minutes.
- Meanwhile, rinse beef and pat dry. Cut across the grain into 1/8 inch thick slices and place in a non-reactive bowl (such as glass).
- Add lime juice, garlic, cayenne, and 1/2 tsp salt to soaked chilies. Blend until smooth. Pour over beef strips, cover, and chill for 30 minutes.
- Meanwhile, in a 3-4 quart pan over high heat, bring 4 cups water and the rice to a boil. Cover, reduce heat, and simmer until liquid is absorbed and rice is tender to bite, about 45 minutes.
- After beef has marinated and while rice cooks, heat olive oil in a 10-12 inch skillet over high heat. Lift beef out of marinade with a slotted spoon, reserving marinade, and add to pan. Stir-fry until no longer pink, about 3 minutes. Transfer to a bowl.
- Add peppers and onions to pan. Stir-fry until limip, about 5-6 minutes. Return beef to pan along with reserved marinade. Bring to a boil; cook, stirring 1-2 times, for 1 minute.
- Spoon rice into four wide, shallow bowls. Top with equal portions of beef mixture and sauce. Sprinkle with cilantro, and season to taste with salt.
Nutrition Facts : Calories 607.4, Fat 13, SaturatedFat 3.1, Cholesterol 61.2, Sodium 368.4, Carbohydrate 88.8, Fiber 8.5, Sugar 5.1, Protein 35
MEXICAN STEAK FAJITAS
In my Mexican steak fajitas recipe, tender strips of sirloin pick up plenty of spicy flavor from a marinade seasoned with cayenne pepper and cumin. This colorful dish is speedy and satisfying. -Shirley Hilger, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.
Nutrition Facts : Calories 304 calories, Fat 11g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 425mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 5g fiber), Protein 21g protein.
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