Dinner Tonight: Sautéed Steak a la Mexicana

Name: Dinner Tonight: Sautéed Steak a la Mexicana
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams flat iron steak (flank or skirt also work), sliced into 1/2-inch-thick strips; 1 garlic clove, halved; 2 limes; 4 Tbsps olive oil, divided; 1 onion, sliced; 2 plum tomatoes, cored, seeded, and sliced into strips; 2 poblano chiles; 4 servings Salt and black pepper

Dinner Tonight: Sautéed Steak a la Mexicana might be just the main course you are searching for. This recipe serves 4. One serving contains 363 calories, 23g of protein, and 26g of fat. It will be a hit at your valentin day event. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up onion, garlic clove, limes, and a few other things to make it today. To use up the limes you could follow this main course with the Watermelon Granita as a dessert.

Instructions

First, roast the poblanos. If using a gas stove, turn a burner to high and place both chiles on the grate above and cook, flipping occasionally, until charred and black on all sides. If using an electric stove, place a dry cast-iron skillet over high heat.

Ingredients you will need

Poblano Pepper

Chili Pepper

Equipment you will use

Frying Pan

Stove

Add the chiles and cook, flipping occasionally, until charred on all sides. When done, transfer the chiles to a plastic bag to steam for five minutes. Then peel away the blackened skin, remove the stems and seeds, and slice the flesh into 1/2-inch-wide strips.

Ingredients you will need

Chili Pepper

Seeds

Equipment you will use

Ziploc Bags

In a medium-sized bowl, combine the the beef, the juice of one lime, and a pinch of a salt and pepper. Toss well and set aside.

Ingredients you will need

Salt And Pepper

Juice

Beef

Lime

Equipment you will use

Bowl

In a large cast-iron skillet, pour in two tablespoons of the oil and add the garlic. Turn the heat to medium. The goal here is to infuse the oil with the garlic. Turn the garlic occasionally with a pair of tongs, and remove once it starts to sizzle. Then add the onions and a pinch of salt and pepper. Cook, stirring often, until the onions become limp and transparent, eight to ten minutes.

Ingredients you will need

Salt And Pepper

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Tongs

Transfer to a medium-sized bowl and set aside.

Equipment you will use

Bowl

If needed, carefully clean out the skillet.

Equipment you will use

Frying Pan

Pour the remaining two tablespoons of oil in and turn heat to high. When just starting to smoke, add as many of the beef strips as will fit comfortably in one layer. Cook, stirring occasionally, until beef is caramelized and cooked through, seven to eight minutes. If cooking in batches, remove the first batch of beef and transfer to the bowl with the onions.

Ingredients you will need

Onion

Beef

Cooking Oil

Equipment you will use

Bowl

Add more oil if needed to cook the second batch.

Ingredients you will need

Cooking Oil

Once the beef is cooked, return the first batch of beef to the skillet along with the onions, tomatoes, and poblano strips. Cook, stirring carefully so you don't break up the tomatoes, until everything is warm, about two minutes. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Tomato

Poblano Pepper

Onion

Beef

Equipment you will use

Frying Pan

Serve with warm corn tortillas, and the remaining lime cut into wedges.

Ingredients you will need

Corn Tortilla

Lime

Equipment

Ingredients

Servings:

454grams

flat iron steak (flank or skirt also work), sliced into 1/2-inch-thick strips 1

garlic clove, halved 2

limes 4Tbsps

olive oil, divided 1

onion, sliced 2

plum tomatoes, cored, seeded, and sliced into strips 2

poblano chiles 4servings

Salt and black pepper

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Two Vines Columbia Valley Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 7 dollars per bottle.