Bistec a la Mexicana
La Comida en la Semana – Weeknight Guisados and the Main Event
When you ask a Mexican home cook what 'a la mexicana' means, the answer is always the colors of the flag: green jalapeño, white onion, and red Roma tomato. Tossed into a hot skillet with thinly sliced beef, they don’t need a blender or a complex sauce. You drop a lid on the pan, and watch the fresh tomatoes melt down into their own rich, rustic gravy. It smells exactly like a grandmother's kitchen on a Tuesday night, especially when you utilize her unspoken secret weapon—a spoonful of beef bouillon rubbed directly into the meat.
Before you start
Season and tenderize the beef.
Toss the sliced beef with the bouillon powder, cumin, black pepper, and Maggi seasoning in a bowl, letting it sit for 10 to 15 minutes so the salt and enzymes can begin tenderizing the meat.
Ingredients
- top sirloin, ribeye, or skirt steak1 1/2 lb
- neutral oil1 tbsp
- granulated beef bouillon1 tsp
- ground cumin1/2 tsp
- black pepper1/2 tsp
- Maggi seasoning or soy sauce1 tsp
- white onion1/2 large
- serrano or jalapeño peppers2 med
- garlic cloves2 large
- Roma tomatoes4 large
- water or low-sodium beef broth1/2 cup
- fresh cilantro1/4 cup
Method
- 01
Sear the meat to build flavor.
Heat the oil in a large, heavy-bottomed skillet over medium-high heat, add the seasoned beef in a single layer, and let it sit undisturbed for 4 minutes before stirring.
- 02
Sweat the aromatics.
Lower the heat to medium, add the sliced white onion, diced peppers, and minced garlic directly in with the beef, and sauté for 5 minutes until the onions become translucent.
- 03
Add the tomatoes and cover the pan.
Pour in the diced tomatoes, stir to combine, turn the heat down to medium-low, and place a tight-fitting lid on the skillet.
- 04
Allow the sauce to form naturally.
Leave the pan covered for 10 to 15 minutes so the trapped steam forces the tomatoes to break down completely, releasing their juices to create a thick, rustic gravy.
- 05
Adjust the consistency and garnish.
Remove the lid, adding the water or broth if the pan looks too dry, and simmer uncovered for a final 3 minutes before turning off the heat and stirring in the chopped cilantro.
Notes
Potatoes are the ultimate comfort addition.
Many grandmothers stretched this dish to feed a crowd by frying two small, diced Yukon gold potatoes in the beef fat just after searing the meat, letting them soften and absorb that incredible tomato broth.
From Cook Mexican in America.