Bistec or steak is a common main ingredient in Mexican cuisine. Thin strips of steak can be prepared in many ways and this is one of those. Seared and then slowly cooked bits of steak in a delicious tomato-based sauce that has all the right flavours and consistency. Perfect over rice, beans, potatoes or whatever you fancy. This dish is wholesome like a hug.
Steak Marinade
-400g sirloin or rump steak, cut into even-sized strips
-2 tbsp olive oil
-½ tbsp sea salt flakes
-½ tbsp black pepper
-½ tsp oregano
-1 tsp Fajita Seasoning
-½ lemon juice
1 In a small bowl mix the olive oil, salt and pepper, oregano, Fajita Seasoning and lemon juice. Pour over the steak strips and toss until evenly covered. Cover and allow to rest inside the fridge for at least 30 minutes.
Sauce
-½ cup tomato puree
-¼ white onion
-3 large garlic cloves
-2 tbsp olive oil
-1 ½ tbsp white vinegar
-salt and pepper to taste
1 Blend all the ingredients until smooth. Reserve
Bistec Bowl
-marinated steak
-¼ cup of water
-sauce
-1 medium onion cut into half-moons
-2 jalapenos, deseeded and cut into long slices
-butter, optional
1 Set a large pan to medium-high heat and once hot add the steak strips. Sear on both sides. Add the water and bring to a simmer. Cover the pan and cook for 25 minutes over low heat.
2 Add the onion and jalapeno slices and bring the heat up to medium while the vegetables cook for 5 minutes. Pour the sauce, bring to a simmer and cook under a lid over low heat for 15 minutes.
3 Taste and adjust seasoning if needed. Continue cooking, uncovered to allow the sauce to reduce a bit. Add a touch of butter last minute to add a last delicious touch to the sauce.
To Serve
Serve the steak hot with rice for a delicious, warm bowl full of Mexican flavours and deliciously creamy sauce. Add a corn tortilla or two to the side to mop every bit of that sauce up and be happy!
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