Steak a La Chicana!
A vintage Cal Mex fusion inspired by steak a la Mexicana!
Servings 2 Servings
Ingredients
- 1 lb. sirloin, chuck or ribeye steak, sliced in two
- ¼ c of flour seasoned with ¼ tsp. salt and ¼ tsp. pepper more salt and pepper, to taste to season the final dish
- 1/4 tsp black pepper, plus more as needed
- 1/4 tsp salt, plus more as needed
- 3 tbsps. avocado oil
- 1 small onion, diced 160 gr
- 1 green bell pepper, diced 198 gr
- 1 jalapeño, seeded and minced 48 gr
- 2 cloves of garlic, minced 12 gr
- 2 Roma tomatoes, diced 208 gr
- 1 cup tomato sauce
- 4 oz water
- 1/3 tsp cumin
- 1/3 tsp chile ancho powder
Instructions
- Score the steak and then slice into two equal portions. Bring the steak to room temperature. Season the ¼ c of flour with ¼ tsp. each of salt and pepper. Set it aside.
- Slice the onion, bell pepper and tomato in uniform size. Mince the garlic and finely chop the seeded jalapeño. Set them aside.
- When ready, in a large skillet or pot, preheat 3 tbsps. of avocado oil at medium heat for 3-4 minutes.
- Dredge the steaks through the seasoned flour. Pat off any excess flour. Sear the steaks in the preheated oil for 3-4 minutes per side. Remove from the pot onto a plate.
- Quickly, in that same pot, add the bell pepper, onion and jalapeño. Sauté for 3-4 minutes. Add the garlic and sauté for 1 more minute. Add the tomato. Season lightly with salt and pepper. Cook for 4 minutes. Pour in the tomato sauce and ½ cup of water. Stir well to combine. Reduce heat to medium low and continue cooking for 10 minutes. Add the steaks back into the pot along with any of the juices left on the plate. Stir gently. Continue cooking for 10 minutes.
- Serve with plenty of sauce and veggies. Add your favorite sides like rice and beans. Don’t forget the warm tortillas!
Notes
To score the steak, slice diagonally with a sharp making sure you don't slice too deep into the steak. Rotate the steak halfway and then score once again.