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Friday, March 24, 2017

Mexican-Style Pepper Steak

Jane Sigal  
  Time 20 minutes 
 Yield 4 servings 

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.

Featured in: Shaved Steak, A Favorite With Many Names. 

2 tablespoons extra virgin olive oil
1 medium onion, halved and sliced
2 medium Roma tomatoes, coarsely chopped
1 medium red bell pepper, cut into julienne strips
4 jalapeño or habañero chilies, sliced crosswise with seeds
 Kosher salt
 black pepper
1 cup unsalted chicken broth
8 fresh bay leaves
1 pound shaved beefsteak
2 tablespoons chopped cilantro

1. 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.
2. 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.

Adapted from Memo Pinedo, Jarro Cafe, Houston

 Nutritional analysis per serving (4 servings)
363 calories; 25 grams fat; 8 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 25 grams protein; 70 milligrams cholesterol; 539 milligrams sodium


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