Ingredients
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1
-
1 1/4 - 1 1/2
-
1/2
-
-
-
2
-
-
-
1
-
2
-
-
-
-
-
Directions
Bistec a La Mexicana, This dish is called Mexican beefsteak because of the colors of the ingredients: white onion, red tomato and green chili. Since white, red and green are the colors of the Mexican National Flag, Mexican beefsteak is one of the most popular dishes in Mexico., This recipe is INCREDIBLY delicious!!! I had this at a Mexican restaurant once and have been looking for the recipe since. I followed the recipe exactly and it came out excellent., I knew that DH and I would like this when I read the recipe. I was particularly happy with this because it tastes exactly like the Steak Picado at our local Mexican restaurant my favorite order. I didn’t have any thin-cut steak, so I just used flap meat a horrible-sounding name for a cut that has a wonderful flavor and texture!. Other than that, I made this as written. I’ll definitely be making this one again, thanks for posting!
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Steps
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1
Done
|
Make the Salsa Without the Lime Juice. |
|
2
Done
|
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
Done
|
Cut the Other Tomato Into 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 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
Done
|
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 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. |
