Bistec en Salsa

Bistec en Salsa (Chuck Steaks in a Tomato Salsa)

Bistec en Salsa(Chuckt Steaks in a Tomato Salsa)
Like every year, I enjoy preparing a special meal to celebrate our wedding anniversary. This year, I wanted to keep it simple, so I prepared one of our favorites, bistec en salsa. Thin beef steaks, pan seared and braised for a short time in homemade tomato salsa. It’s a super easy dish with minimal ingredients, but one of the most loved and popular Mexican recipes. The cuts of bistec(thin steaks) will vary, as will the salsa used to braise. I happen to have salsa ready made in my refrigerator all the time, so that right there is a time saver. On the side, I like to make it special by adding some sort of shrimp dish. I prepared my recipe for Tequila Lime Shrimp. It also comes fairly quick! Find the link below. Going out to dinner is nice too, but a homecooked meal prepared with love, there is nothing like it! These are the moments we will cherish and remember the most of all. #32yearsmarried #familyrecipes #mexicanfood
Bistec en Salsa
Bistec en Salsa(Chuck Steaks in a Tomato Salsa)

3-4 Servings

oil
1 pound thin sliced(boneless) chuck steaks
salt
pepper
garlic, optional
onion, sliced
poblano, strips
red bell pepper, strips
serrano, sliced
2 cloves garlic, minced
1 1/2-2 cups salsa de mesa(previously cooked, recipe below)
cilantro, optional

Preheat oil to medium heat for a few minutes. Season the beef lightly on both sides with salt, pepper and garlic.

Sear the beef on all sides and cook until most of the liquid is absorbed in the pan.

Remove the beef for a moment onto a plate. Drizzle in a little more oil to pan if needed. Add the onions, poblano, bell pepper, serrano and garlic. Season lightly with salt and pepper and saute for 2 minutes.

Add the beef back in and cover with previously prepared salsa. Push the beef down so it’s mostly covered with salsa and vegetables. Reduce heat, cover and simmer for 6-8 minutes. Yields 4 servings

Bistec en Salsa
Also on the side, I could not think of a better way to start our meal, than with a hot bowl of fideo! Link below! Follow the recipe for Fideo con Calabacitas. I added diced poblano and carrots this time.
Bistec en Salsa(Chuck Steaks ina Tomato Salsa)
 The next day for lunch! Add beans and warm tortillas!
Salsa de Mesa con Serrano
Salsa de Mesa con Serrano
Essential to any Mexican table, this Salsa de Mesa can be prepared with a variety of chiles, fresh or dried. In my family, it was most commonly prepared with  chile serrano.

5 large roma tomatoes
2 serrano peppers , 1/4 piece of onion
1 clove garlic
Pinch of Mexican oregano, optional 
1 tablespoon fresh lime juice
Salt to taste

Tips~ For a smoky salsa, switch out the serrano peppers for chipotles in adobo! If using the chipotles, do not add them until you are ready to blend the salsa. For a smoother salsa, you can peel the tomatoes once they cool.

 

Combine the tomatoes, chile serrano and onion. Cover with water and bring to a boil. Reduce heat and simmer for 10 minutes. Drain most of the water and transfer to the blender. Add all remaining ingredients. Blend until smooth, taste for salt. Enjoy warm or at room temperature. For a milder version, just reduce the chiles by half.

Bistec en Salsa

 Tequila Lime Shrimp. Click link for recipe!
http://pinaenlacocina.com/2016/08/22/tequila-lime-shrimp-with-jalapeno/

6 thoughts on “Bistec en Salsa (Chuck Steaks in a Tomato Salsa)”

    1. Paul, it will only keep for a few days. My trick for keeping salsa fresher a few days longer is, place a piece of plastic wrap over directly onto the surface of the salsa. This will keep the air out. Cover with lid as usual and store in the colder spot in the refrigerator. it’s the constant temperature change and air that makes it spoil faster. So happy you liked the recipe.

  1. So goood! I ended up cheating and using the salsa with chicken broth and chipotle in adobe sauce for the chicken Tinga. This was definitely an easy dish and paired well with your Mexican rice recipe!

    1. Oh good Marie! I am just happy you are in your kitchen and having fun with the process. Thank you for sharing your experience with me.

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