Bistec a la Mexicano
This simple and delicious recipe gets it’s name from the colors of the Mexican Flag – white onions, green Poblano’s, red tomatoes or bell peppers. All you need is a fire (or a grill) and a skillet. Some people slice the steak raw and then stir fry it in the skillet; I prefer to grill the steak to rare and then slice it and add it to the skillet.
Bistec a la Mexicano
Ingredients
- 1.5 # of Beef Steak – I recommend ribeye for this
- 1 white onion sliced thin
- 3 Roma tomatoes chunked or a red Bell pepper, sliced thin
- 2 Poblano Chilies or 4 Jalapenos (for more heat) or 2 Anaheim (for less heat), sliced thin
- Salt & Pepper
- Soy sauce
- Lime juice
- Tortillas
- Cilantro for garnish
Instructions
- Preheat your grill or start a fire or bed of coals.
- Season the steaks and set aside.
- Slice the onion in half, and then slice pole to pole to make half rings
- Cut the tomatoes into quarters the long way, and the slice across to make small quarters. Or slice the red bell peppers thin lengthwise.
- Slice the chili peppers into thin slices lengthwise.
- Mix ¼ cup each of soy sauce and lime juice together and set aside.
- Heat your skillet over the grill or fire.
- Once the skillet is hot, add 2-3 Tbsp of olive oil.
- Grill the steak over the fire and add the vegetables to the skillet, stirring frequently to prevent burning.
- When the steak is ~135 degrees F, remove and slice. Drizzle with the soy sauce/lime juice and add to the skillet. Continue to cook to desired doneness.
- Heat your tortillas on the burner over a low flame one at a time until softened and browned. Flipping frequently will prevent them from burning.
- Serve the steak and vegetables on the tortillas and garnish with cilantro.
- Serve with chips and salsa, or with refried beans and rice, and enjoy with a good beer!