Calling all steak and Mexican food enthusiasts! Prepare to tantalize your taste buds with Bonnie's Mexican-Style Steak, a culinary masterpiece that harmoniously blends the bold flavors of Mexican cuisine with the tender, juicy goodness of steak. This delectable dish is a symphony of zesty spices, fresh ingredients, and a unique cooking technique that results in an explosion of flavors in every bite.
In this comprehensive guide, we'll take you on a culinary adventure, unveiling the secrets behind Bonnie's Mexican-Style Steak. From selecting the perfect cut of steak to marinating it in a tantalizing blend of Mexican spices, each step is meticulously explained to ensure you achieve the most flavorful results.
But that's not all! We've also included a treasure trove of additional recipes that will transport you to the vibrant streets of Mexico. Discover the art of preparing homemade flour tortillas, essential for wrapping your succulent steak and creating authentic Mexican tacos. Experience the tangy delight of homemade salsa, adding a refreshing kick to every bite.
And for a side dish that perfectly complements the bold flavors of the steak, try our Mexican rice recipe. Fluffy, flavorful, and infused with aromatic spices, this rice will elevate your dining experience to new heights.
So, gather your ingredients, prepare your taste buds, and embark on this culinary journey to create a feast fit for a fiesta. Let Bonnie's Mexican-Style Steak be the star of your next gathering, leaving your guests craving for more.
DELMONICO STEAKS WITH BALSAMIC ONIONS AND STEAK SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a heavy grill pan or griddle pan over high heat. Wipe hot grill or griddle with extra-virgin olive oil. Cook steaks 6 minutes on each side for medium doneness, 8 minutes for medium well. Season steaks with steak seasoning or salt and pepper and remove to a warm platter to allow the meat to rest.
- Heat a medium nonstick skillet over medium high heat. Add oil and onions and cook, stirring occasionally, 10 to 12 minutes, until onions are soft and sweet. Add balsamic vinegar to the pan and turn onions in vinegar until vinegar cooks away and glazes onions a deep brown color, 3 to 5 minutes.
- Heat a small saucepan over medium heat. Add oil, garlic and onions and saute 5 minutes until onion bits are tender. Add sherry to the pan and combine with onions. Stir in tomato sauce and Worcestershire and season with black pepper.
- To serve, top steaks with onions and drizzle a little steak sauce down over the top, reserving half of the sauce to pass at table.
BONNIE'S MEXICAN STYLE STEAK
When I first found this recipe, I knew it was going to be good, but what I didn't know was that it was going to be amazing! There are very few ingredients in this Mexican style steak, just follow the recipe, don't change or add anything. It makes the most wonderful gravy, and the meat is fork tender! I am so pleased to share...
Provided by BonniE !
Categories Steaks and Chops
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. 1. Note: Follow recipe as written. Don't add salt.
- 2. Trim and remove all fat from the steak. Make sure steak is the same thickness, not more than 1 inch thick.
- 3. Lay steak on a cutting board and sprinkle with garlic powder, and flatten with mallet, turn steak over and do the other side.
- 4. In a medium skillet with a tight fitting lid, brown steak in olive oil, get a nice sear on both sides. Make sure the steak just fits in the skillet. Deglaze the skillet with a little sherry and stir the meat around in it.
- 5. Drain tamales, reserving the sauce. Unwrap tamales and cut in thirds, set aside. You will add them at the end.
- 6. Combine reserved tamale sauce, 10 ounces of enchilada sauce (measure it) and 1/2 cup of water, whisk and pour over steak in skillet.
- 7. Cover and simmer until meat is tender, about 1 hour or a few minutes more until it is fork tender.
- 8. When the steak is tender, add tamale pieces and warm through..
- 9. Use the wonderful gravy to spoon over potatoes and steak. Enjoy!
- 10. Cook's Tip: The big surprise to me was what happened with the gravy. It becomes dark and rich and the flavor is divine! It also thickens beautifully with no help from me! A definite keeper in this house.
- 11. Serve with mashed potatoes. We like to serve the steak with my https://www.justapinch.com/recipes/side/potatoes/spanish-potatoes.html?r=1 as depicted in the photo.
BONNIE'S ITALIAN STEW
Bonnie is a lady I met in Pittsburgh, PA and this recipe is based on her enthusiastic description of a family favorite passed down to her. It's meat and potatoes Italian style - meatballs and potatoes in red sauce with green beans. YUM-O! Bonnie cooks the meatballs as dumplings in in sauce. I brown mine a bit in the oven first to make them a little more stable for a make ahead meal - they won't break up as easily with a crust on them when you reheat them.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 450 degrees F.
- For the meatballs:
- Pour the milk over bread and soak to soften.
- Place the meat in a mixing bowl and add the cheese, EVOO, fennel, crushed red pepper, garlic, egg, parsley, salt and pepper.
- Squeeze the excess milk from the bread and crumble into crumbs as you add it to the meat. Combine the meatball mix and roll into 2-inch balls. Place the meatballs on nonstick baking sheet sprayed with olive oil spray and roast until browned but not fully cooked, 10 to 12 minutes.
- For the stew:
- Meanwhile, heat the EVOO in a large Dutch oven over medium heat. Add the garlic, onions and bay, and season with salt and pepper. Cook until translucent, stirring occasionally, 10 to 15 minutes. Then add the tomato paste and stir until fragrant. Add the beef stock and tomatoes, then break up the tomatoes with a potato masher. Add the basil, potatoes and meatballs and bring to a boil. Reduce the heat back to medium, partially cover and cook 10 minutes. Add the green beans and cook 7 to 8 minutes more.
- Serve, or cool completely and store for make-ahead meal. Reheat over a medium-low flame, partially covered, stirring occasionally (or reheat in a 325 degree F oven) until sauce is bubbly.
- To serve, top shallow bowls of stew with cheese and an extra drizzle of EVOO.
AUTHENTIC CARNE ASADA + STREET TACOS
You'll love this authentic Carne Asada recipe. If serving as Carne Asada street tacos, you'll also need small corn tortillas, cilantro, diced white onion, lime wedges and cilantro to serve.
Provided by Natasha Kravchuk
Categories Easy
Time 6h25m
Number Of Ingredients 10
Steps:
- In a large shallow bowl or casserole dish, combine the marinade ingredients: lime juice, orange juice, soy sauce, olive oil, chopped cilantro, garlic, chili powder, cumin, and salt. Place Flank Steak into the marinade and turn several times to coat.
- Cover with plastic wrap and marinate in the refrigerator for at least 6 hours and preferably overnight. Turn the steak once while marinating.
- Preheat the grill to medium-high heat. Place marinated steak onto the hot grill and cook 3-5 minutes per side, flipping once or until the steak has reached the desired doneness (145˚F for medium-rare and 160˚F for medium doneness).
- Remove from the grill, tent with foil, and rest 5-10 minutes then thinly slice against the grain.
Nutrition Facts : Calories 292 kcal, Carbohydrate 4 g, Protein 34 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 91 mg, Sodium 1025 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MEXICAN-STYLE PEPPER STEAK
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.
Provided by Jane Sigal
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 15 grams, Carbohydrate 12 grams, Fat 26 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 737 milligrams, Sugar 6 grams, TransFat 1 gram
Tips:
- Tenderize the steak: Using a meat mallet or a fork, tenderize the steak to break down the tough fibers and make it more tender.
- Marinate the steak: Marinating the steak in a flavorful mixture of spices, herbs, and liquids helps to infuse it with flavor and make it more juicy.
- Cook the steak over high heat: To get a nice sear on the outside and keep the inside juicy, cook the steak over high heat for a short period of time.
- Let the steak rest: After cooking, let the steak rest for a few minutes before slicing and serving. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.
- Serve with your favorite toppings: Top the steak with your favorite toppings such as salsa, guacamole, sour cream, or cheese to add extra flavor and texture.
Conclusion:
Bonnie's Mexican-Style Steak is an easy and flavorful recipe that's perfect for a quick and delicious weeknight meal. With just a few simple ingredients and steps, you can create a tender and juicy steak that's packed with Mexican-inspired flavors. Serve it with your favorite toppings and sides for a complete and satisfying meal that will please everyone at the table.
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