PocketCook

From @De mi Rancho a Tu Cocina

Bistec con Rajas y Jitomate

35 min · Serves 4

35 mintotal
20 minhands on
13steps
4servings

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Ingredients

For the poblano peppers

  • 4 poblano peppers

For the beef and vegetables

  • 1 kg beef steaks, cut into bite-sized pieces
  • 1 tsp salt, plus more to taste
  • 1 tsp freshly ground black pepper
  • 4 cloves garlic, sliced
  • 1 onion, halved and sliced
  • 3 jalapeño peppers, sliced into strips
  • 2 serrano peppers, sliced into strips
  • 6 tomatoes, sliced
  • 2 tbsp vegetable oil

Method

For the poblano peppers

  1. Roast the poblano peppers over high heat, turning occasionally, until charred all over, 6–8 minutes.

    Then 8 min of waiting

  2. Transfer the roasted peppers to a plastic bag and seal it to let them sweat.

    Then 5 min of waiting

  3. Peel the skin off the sweated poblano peppers, then remove the seeds and stems.

  4. Slice the peeled poblano peppers into strips (rajas).

For the beef and vegetables

  1. Heat the vegetable oil in a large skillet over medium-high heat.

  2. Add the sliced beef to the hot skillet.

  3. Season the beef with 1 tsp salt and 1 tsp ground black pepper, stirring to combine.

  4. Add the sliced garlic and onion to the skillet with the beef and cook until softened, 3–4 minutes.

  5. Add the sliced jalapeño and serrano peppers to the skillet and stir into the beef mixture.

  6. Add the sliced tomatoes and an extra pinch of salt, stirring well to combine.

  7. Add the poblano pepper strips to the skillet and mix thoroughly.

  8. Simmer everything together until the tomatoes have broken down and the flavors blend, 4–5 minutes.

    Then 5 min of waiting

  9. Remove from heat and serve hot, ideally accompanied by warm beans.

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