Best 2 Mexican Steak Bisteca A La Mexicana Recipes

Embark on a culinary journey to Mexico with our delectable Mexican Steak, also known as Bisteca a la Mexicana. This tantalizing dish is a symphony of flavors and textures, featuring tender and juicy flank steak marinated in a flavorful blend of spices, then grilled to perfection. Savor the mouthwatering combination of savory steak, sautéed bell peppers, onions, tomatoes, and the zesty kick of serrano peppers. Enhance your dining experience with our curated collection of tantalizing recipes, including the classic Bisteca a la Mexicana, an簡易簡易Mexican Steak with a spicy twist, and a vegetarian-friendly twist of Bisteca a la Mexicana with Grilled Portobello Mushrooms. Each recipe is carefully crafted to tantalize your taste buds and transport you to the vibrant streets of Mexico.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN STEAK (BISTECA A LA MEXICANA)

Mexican Steak (Bisteca a la Mexicana) image

This is sort of like the Mexican version of pepper steak.from El Zorro's restaurant

Provided by Lynnda Cloutier

Categories Steaks and Chops

Number Of Ingredients 8

Ingredients

3 lbs. beef chuck roast
1 tsp. each salt, chili powder
1/2 tsp. pepper
1 small red onion, sliced
1 medium green bell pepper, sliced
1 cup sliced mushrooms
1 large tomato slices
1/4 cup tomato sauce

Steps:

1. Heat 1 Tbsp. oil over high heat in skillet. Braise meat in skillet, remove and season both sides with the salt, chili powder and pepper. Put meat in baking dish with 1/4 cup water.
2. Preheat oven to 350. Cover and bake meat at 1 1/2 hours til tender. Remove, trim fat and cut across grain into 1/2 inch thick slices. Return meat to baking dish and let stand in juices.
3. Heat 2 Tbsp. oil in skillet. Add the sliced red onion, sliced green bell pepper and sliced mushrooms. Sauté til onions are soft. Mix in the sliced tomato and tomato sauce. Cook 5 more minutes. Serve with meat. Mexican rolls go great with this dish. Also, rice.

BISTEC A LA MEXICANA

Bistec a La Mexicana image

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.

Provided by Witch Doctor

Categories Steak

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 1/4-1 1/2 lbs beef, thin cut (I use the thin cut steaks that are prepared for Milanesa)
1/2 cup water (or beef broth)
quartered lime
2 green chilies, chopped
cilantro
1 garlic clove, peeled
2 serrano chilies, stemmed and halved (or 1 jalapeno)
2 medium ripe tomatoes (about 1 pound total)
1/3 cup cilantro, roughly chopped (loosely packed)
1 large green onion, roots and wilted outer leaves removed, chopped into small pieces
1 tablespoon fresh lime juice (or light flavored vinegar)
salt

Steps:

Make the salsa without the lime juice.
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.
Cut the other tomato into ¼ 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 ½ teaspoons This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.
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 ½ 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.

Nutrition Facts : Calories 1019.5, Fat 104.2, SaturatedFat 42.3, Cholesterol 140.5, Sodium 45.9, Carbohydrate 7.7, Fiber 1.6, Sugar 4.1, Protein 13.3

Tips:

To ensure the best flavor, use high-quality flank steak. Look for a steak that is bright red and has good marbling.
Be sure to slice the steak against the grain. This will help to tenderize the meat and make it more flavorful.
Don't overcrowd the pan when searing the steak. This will cause the steak to steam rather than sear and will result in a less flavorful dish.
Let the steak rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Serve the steak with your favorite sides, such as Mexican rice, beans, or tortillas.

Conclusion:

Mexican steak, or bisteca a la mexicana, is a delicious and easy-to-make dish that is perfect for a weeknight meal. The steak is marinated in a flavorful blend of spices and then grilled or pan-fried until tender. Serve the steak with your favorite sides, such as Mexican rice, beans, or tortillas, for a complete and satisfying meal.