Beef Steak (Bistec) In Salsa Verde!

Beef steak in salsa or bistec in salsa? I have also seen it written as bifstek! They are slang terms that have evolved along the way that refer to beef steak. Typically, it is a cut that is thin and that cooks fairly quick.

Steaks that I do not prefer for this recipe are…

Bottom round steaks. Although they look pretty in the package and uniform in size. They are leaner and can be quite tough even after tenderizing them. That has been my experience in the past. You could even pick your favorite steak, like ribeye, chuckeye or skirt steak. As long as they are sliced thin, they will work better than the bottom round.

Because a girl needs to have choices, lol! Below in the video. I am sharing with you a variation on how you can prepare Bistec with Salsa Verde. I added roasted green chiles to the recipe and sliced the bistec into bite size pieces. Both versions are delicious!

https://animoto.com/play/Fp8B4haKD9pKYLdKLsoBIg

When The Craving Strikes!

I don’t know if this happens to you, but I wake up thinking about recipes and food! Lol! I have visions of tacos, salsa and homemade tortillas. That’s how new recipes are born because I am hungry! Of course my eyes are always bigger than my stomach and get full after two tacos.

Get Into the Habit!

Get into the habit of preparing salsas and sauces ahead of time. Like most cooks, I have certain staple ingredients that I try to keep in my pantry and refrigerator all of the time. Fresh and dried ingredients, such as produce, dried chiles and spices are always available in my kitchen. Homemade red and green salsa varieties are prepared ahead and stored in glass canning jars. I have not learned the art of canning, but I will soon!

What’s The Beef?

Like many, I get overwhelmed with the selection at the meat counter at some markets. For this recipe, I look for cuts that are on the thin side. Look for packages marked “for milanesa”, top round steaks. Thin chuck steaks, beef shoulder, and even skirt steak, if you can find them thin.

Can I Freeze Salsa?

For a while there, I was constantly testing different salsa recipes and freezing them. The idea was to preserve them for a few months for future recipes. It worked out well, but I would end up having to cook the salsa to thicken it back up. The flavors would change slightly. Later, I started adding a little white vinegar to my cooked salsas and I find that it preserves them pretty well in the refrigerator.

Learning To Cook Smaller Portions

I grew up with seven siblings in a two-bedroom home, lol! You can only imagine! Mom cooked pretty much every day, a couple times a day. My siblings and I learned to cook basic and simple recipes early on. After many years of cooking for two, I learned to cook smaller portions. If there were a lot of leftovers, I freeze in two serving portions for meals later. If I purchase a 5-pound pork shoulder, I divide it into 4 parts and prepare four different recipes.

There is more than just one way to approach a recipe!

I use this phrase a lot when sharing recipes. “This is just one version, not the only version!” We like what we like, and we will do what works best for us, right? When I am in a hurry for salsa verde, I use the easy peasy recipe below. On other days, I like to sauté my onion and garlic. Some days, I dry roast my ingredients and I don’t always add cilantro. Check out the quick video below for more tips and variation on the recipe.