Friday, October 18, 2013

Bistec con cebolla y tomate (beef steak a la Mexicana)

Serves 3

1 1/3 lb top round steak or chuck steak
Goya Adobo seasoning
Black pepper
Flour to dust steak
2-3 tbl olive oil
1 onion, diced
3 fat garlic cloves, diced fine
1-2 banana peppers, diced (if you want some heat, leave the seeds in)
1 can petite diced tomatoes or 2-3 fresh, diced tomatoes
1/4 tsp Mexican oregano
1/4 tsp cumin
1-2 tbl red wine vinegar

Season steak with adobo and pepper and garlic. Pound thin and dust with flour. Heat olive oil in skillet and brown steaks on both sides. Remove steaks and add onion and peppers, sauteing until wilted.  Add tomatoes, oregano, cumin, and vinegar. Add steaks back to pan, cover, lower heat and cook until steaks are tender and sauce reduced--1 - 1 1/2 hours.  Serve with rice and a salad.

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