Mexican-Style Pepper Steak

Name: Mexican-Style Pepper Steak
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

Published February 22, 2011

Michael Stravato for The New York Times

Media 1 of 1

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

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Ingredients

Yield:4 servings

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

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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