Mexican-Style Pepper Steak

Name: Mexican-Style Pepper Steak
Total time: 20 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium onion, halved and sliced; 2 medium Roma tomatoes, coarsely chopped; 1 medium red bell pepper, cut into julienne strips; 4 jalapeño or habañero chilies, sliced crosswise with seeds; Kosher salt; black pepper; 1 cup unsalted chicken broth; 8 fresh bay leaves; 1 pound shaved beefsteak; 2 tablespoons chopped cilantro

Recipe from Memo Pinedo

Adapted by Jane Sigal

Mexican-Style Pepper Steak — Michael Stravato for The New York Times

Total Time: 20 minutes
Rating: 4(57)
Comments: Read comments

Shaved steak is not a staple of Mexican cuisine. Most cooks prefer the slightly thicker beef milanesa cut, similar to minute steak. But Memo Pinedo, the proprietor of a restaurant and a food truck in Houston, both called Jarro Cafe, appreciates Angus beef sliced from sirloin for his tacos de bistec. It’s so thin he can cook it in steam coming off a skillet of sizzling onions, tomatoes and jalapeños. —Jane Sigal

Featured in: Shaved Steak, a Favorite With Many Names

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Ingredients

Yield:4 servings

2tablespoons extra virgin olive oil
1medium onion, halved and sliced
2medium Roma tomatoes, coarsely chopped
1medium red bell pepper, cut into julienne strips
4jalapeño or habañero chilies, sliced crosswise with seeds
Kosher salt
black pepper
1cup unsalted chicken broth
8fresh bay leaves
1pound shaved beefsteak
2tablespoons chopped cilantro

Ingredient Substitution Guide

Preparation

Step 1
In each of 2 large skillets, heat 1 tablespoon of olive oil over medium-high heat and add half of the onion, tomatoes, bell pepper and chilies, season with salt and pepper, and cook, stirring, until slightly softened, about 2 minutes.
Step 2
Add half of the broth and bay leaves to each skillet and bring to a simmer. Lay beef slices over top, season with salt and pepper and cook, turning beef once, until it loses its pink color, about 3 minutes total. Transfer meat to a platter or plates. Simmer pan juices until slightly thickened, 1 to 2 minutes. Spoon vegetables and juices over the beef and sprinkle with cilantro.

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