Best 2 Mexican Steak Bisteca A La Mexicana Recipes

Mexican steak bisteca a la mexicana is a classic and flavorful dish that is sure to impress your family and friends. This traditional Mexican dish is made with thinly sliced steak that is marinated in a blend of spices and then grilled or pan-fried until tender. The steak is then served with a variety of toppings, such as grilled onions, peppers, and tomatoes, as well as a flavorful salsa or guacamole. With its combination of bold flavors and textures, Mexican steak bisteca a la mexicana is a delicious and satisfying meal that is perfect for any occasion.

Here are our top 2 tried and tested recipes!

BISTEC A LA MEXICANA

Bistec a La Mexicana image

This dish is called Mexican beefsteak because of the colors of the ingredients: white onion, red tomato and green chili. Since white, red and green are the colors of the Mexican National Flag, Mexican beefsteak is one of the most popular dishes in Mexico.

Provided by Witch Doctor

Categories Steak

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 1/4-1 1/2 lbs beef, thin cut (I use the thin cut steaks that are prepared for Milanesa)
1/2 cup water (or beef broth)
quartered lime
2 green chilies, chopped
cilantro
1 garlic clove, peeled
2 serrano chilies, stemmed and halved (or 1 jalapeno)
2 medium ripe tomatoes (about 1 pound total)
1/3 cup cilantro, roughly chopped (loosely packed)
1 large green onion, roots and wilted outer leaves removed, chopped into small pieces
1 tablespoon fresh lime juice (or light flavored vinegar)
salt

Steps:

Make the salsa without the lime juice.
Drop the garlic and chili pieces one at a time into a running food processor, letting each get finely chopped before adding the next. Turn off the processor and remove the lid. Cut 1 tomato in quarters and add it to the food processor, along with the cilantro. Pulse 4 to 6 times, until you have a coarse puree. Scrape the mixture into a bowl.
Cut the other tomato into ¼ inch pieces and add to the bowl, along with the green onion. Taste and season with lime juice (or vinegar) and salt, usually a generous ½ teaspoons This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.
Heat a wok (or a very large skillet) over medium high heat. Drizzle in a little olive oil, then, in 2 batches, stir-fry the steak until lightly browned. Remove to a plate, leaving behind as much oil as possible. Stir-fry the salsa until reduced - this can take up to 10 minutes. Add about ½ cup water or beef broth, return the browned meat to the pan and bring to a boil. Serve, passing around quartered limes and extra chopped green chili and cilantro.

Nutrition Facts : Calories 1019.5, Fat 104.2, SaturatedFat 42.3, Cholesterol 140.5, Sodium 45.9, Carbohydrate 7.7, Fiber 1.6, Sugar 4.1, Protein 13.3

STEAK TAMPIQUENA (MEXICAN STEAK)

Steak Tampiquena (Mexican Steak) image

I enjoy the blend of green chile and cheese. In this recipe it takes your steak south of the border for an authentic Mexican Steak. No visa or passport required!

Provided by Dawn399

Categories Steak

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 thin sliced quality cuts steak
seasoning salt
1 small onion (minced)
2 roma tomatoes (chopped)
2 cloves garlic (chopped)
2 (4 ounce) cans whole roasted green chili peppers (not chopped)
1 tablespoon olive oil
2 -3 slices monterey jack pepper cheese or 2 -3 slices white Mexican blend cheese (sliced length wise)

Steps:

Heat olive oil in pan.
Sautee onion, garlic and tomato for 3 minutes or until tender.
Set mixture aside.
Preheat oven to broil.
Cut green chile into long strips and set aside.
Sprinkle seasoning salt on both sides of steak.
Broil steaks (I broil the thin cuts 3-4 minutes) on one side.
Remove from oven and place mixture of tomato, onion and garlic evenly on unbroiled side of steaks.
Top with 2-3 strips of green chile.
Next,place a slice of cheese on top of each steak (you will cover mixture and green chile strips with cheese slice.) Broil until steak is done and cheese is melted (about 3 minutes).
Serve and enjoy!

Nutrition Facts : Calories 417.4, Fat 21.5, SaturatedFat 8.6, Cholesterol 103.9, Sodium 224.2, Carbohydrate 17.7, Fiber 3.1, Sugar 9.1, Protein 39.7

Tips:

Use flank steak or skirt steak for the best results. These cuts of beef are flavorful and tender when cooked properly.
Make sure the steak is thinly sliced against the grain. This will help it cook evenly and quickly.
Marinating the steak in a mixture of lime juice, garlic, cumin, and chili powder for at least 30 minutes will help to tenderize it and add flavor.
Cook the steak over high heat in a large skillet or grill pan. This will help to sear the steak and lock in the juices.
Do not overcook the steak. Cook it for just a few minutes per side, or until it is cooked to your desired doneness.
Serve the steak with your favorite Mexican sides, such as rice, beans, tortillas, and salsa.

Conclusion:

Bisteca a la Mexicana is a delicious and easy-to-make Mexican dish that is perfect for a weeknight meal. The steak is tender and flavorful, and the sauce is rich and flavorful. This dish is sure to be a hit with your family and friends.