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.
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 looks for cuts that are on the thin side. Look for packages marked “for milanesa”, top round steaks. Thin chuck steaks, ribeye 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 everyday, 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 saute 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.
Beef Steak(Bistec) In Salsa!
- Oil avocado, olive or grapeseed oil
- 1/2 medium white onion sliced into strips
- Salt and pepper to taste
- 1 tsp granulated garlic
- 2 bottom round steaks 1 pound total
- 1 cup salsa verde previously prepared, see recipe above
- In a skillet, preheat 2 tbsps avocado oil for a few minutes at medium.
- Add the onion and lightly season with salt and pepper. Saute for 4-5 minutes.
- While onions saute, lightly season the steaks on both sides with salt, pepper and granulated garlic.
- When ready, push the onions to one side of skillet. Add the seasoned steaks to the skillet. Sear and brown for 3 minutes per side. Move onions to the top of steaks.
- Pour in salsa verde, stir gently to distribute evenly. Reduce heat to a simmer and continue cooking for 10 minutes.
- Serve with beans, fried potato wedges and warm tortillas!