Dinner Tonight: Sautéed Steak a la Mexicana

Dinner Tonight: Sautéed Steak a la Mexicana could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. This recipe makes 4 servings with 363 calories, 23g of protein, and 26g of fat each. For $2.52 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. If you have onion, plum tomatoes, limes, and a few other ingredients on hand, you can make it. This recipe from Serious Eats has 29 fans. It is perfect for valentin day. It works best as a main course, and is done in roughly 45 minutes. With a spoonacular score of 81%, this dish is amazing. If you like this recipe, you might also like recipes such as Dinner Tonight: Seared Rib-Eye Steak, Sauteed Shallots, and Shiitake Mushrooms, Dinner Tonight: Pork Tenderloin à la Mexicana, and Dinner Tonight - Sautéed Cucumbers.

Servings: 4

 

Ingredients:

1 pound flat iron steak (flank or skirt also work), sliced into 1/2-inch-thick strips

1 garlic clove, halved

2 limes

4 tablespoons olive oil, divided

1 onion, sliced

2 plum tomatoes, cored, seeded, and sliced into strips

2 poblano chiles

Salt and black pepper

Equipment:

frying pan

stove

ziploc bags

bowl

tongs

Cooking instruction summary:

Procedures 1 First, roast the poblanos. If using a gas stove, turn a burner to high and place both chiles on the grate above and cook, flipping occasionally, until charred and black on all sides. If using an electric stove, place a dry cast-iron skillet over high heat. Add the chiles and cook, flipping occasionally, until charred on all sides. When done, transfer the chiles to a plastic bag to steam for five minutes. Then peel away the blackened skin, remove the stems and seeds, and slice the flesh into 1/2-inch-wide strips. 2 In a medium-sized bowl, combine the the beef, the juice of one lime, and a pinch of a salt and pepper. Toss well and set aside. 3 In a large cast-iron skillet, pour in two tablespoons of the oil and add the garlic. Turn the heat to medium. The goal here is to infuse the oil with the garlic. Turn the garlic occasionally with a pair of tongs, and remove once it starts to sizzle. Then add the onions and a pinch of salt and pepper. Cook, stirring often, until the onions become limp and transparent, eight to ten minutes. Transfer to a medium-sized bowl and set aside. 4 If needed, carefully clean out the skillet. Pour the remaining two tablespoons of oil in and turn heat to high. When just starting to smoke, add as many of the beef strips as will fit comfortably in one layer. Cook, stirring occasionally, until beef is caramelized and cooked through, seven to eight minutes. If cooking in batches, remove the first batch of beef and transfer to the bowl with the onions. Add more oil if needed to cook the second batch. 5 Once the beef is cooked, return the first batch of beef to the skillet along with the onions, tomatoes, and poblano strips. Cook, stirring carefully so you don't break up the tomatoes, until everything is warm, about two minutes. Season with salt and pepper to taste. 6 Serve with warm corn tortillas, and the remaining lime cut into wedges.

 

Step by step:


1. 1

2. First, roast the poblanos. If using a gas stove, turn a burner to high and place both chiles on the grate above and cook, flipping occasionally, until charred and black on all sides. If using an electric stove, place a dry cast-iron skillet over high heat.

3. Add the chiles and cook, flipping occasionally, until charred on all sides. When done, transfer the chiles to a plastic bag to steam for five minutes. Then peel away the blackened skin, remove the stems and seeds, and slice the flesh into 1/2-inch-wide strips.

4. 2

5. In a medium-sized bowl, combine the the beef, the juice of one lime, and a pinch of a salt and pepper. Toss well and set aside.

6. 3

7. In a large cast-iron skillet, pour in two tablespoons of the oil and add the garlic. Turn the heat to medium. The goal here is to infuse the oil with the garlic. Turn the garlic occasionally with a pair of tongs, and remove once it starts to sizzle. Then add the onions and a pinch of salt and pepper. Cook, stirring often, until the onions become limp and transparent, eight to ten minutes.

8. Transfer to a medium-sized bowl and set aside.

9. 4

10. If needed, carefully clean out the skillet.

11. Pour the remaining two tablespoons of oil in and turn heat to high. When just starting to smoke, add as many of the beef strips as will fit comfortably in one layer. Cook, stirring occasionally, until beef is caramelized and cooked through, seven to eight minutes. If cooking in batches, remove the first batch of beef and transfer to the bowl with the onions.

12. Add more oil if needed to cook the second batch.

13. 5

14. Once the beef is cooked, return the first batch of beef to the skillet along with the onions, tomatoes, and poblano strips. Cook, stirring carefully so you don't break up the tomatoes, until everything is warm, about two minutes. Season with salt and pepper to taste.

15. 6

16. Serve with warm corn tortillas, and the remaining lime cut into wedges.


Nutrition Information:

Quickview
362k Calories
22g Protein
26g Total Fat
10g Carbs
22% Health Score
Limit These
Calories
362k
18%

Fat
26g
40%

  Saturated Fat
6g
40%

Carbohydrates
10g
3%

  Sugar
3g
4%

Cholesterol
74mg
25%

Sodium
283mg
12%

Get Enough Of These
Protein
22g
46%

Vitamin B12
5µg
95%

Vitamin C
64mg
78%

Zinc
8mg
54%

Selenium
34µg
49%

Vitamin B6
0.63mg
32%

Phosphorus
243mg
24%

Vitamin B3
4mg
22%

Iron
3mg
18%

Vitamin E
2mg
18%

Vitamin B2
0.29mg
17%

Potassium
605mg
17%

Vitamin K
16µg
16%

Vitamin B5
1mg
13%

Vitamin B1
0.18mg
12%

Copper
0.23mg
11%

Fiber
2g
11%

Vitamin A
495IU
10%

Magnesium
38mg
10%

Manganese
0.18mg
9%

Folate
21µg
5%

Calcium
34mg
3%

covered percent of daily need
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