Mexican Style Pepper Steak
Created by New York Times - Jane Sigal• Course: Meat, Poultry Seafood Entrees • Season(s): Spring, Summer, Fall, Winter
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, halved and sliced
- 2 medium tomatoes, chopped coarsely
- 1 medium red bell pepper, julienned
- 4 jalapeno or habanero peppers, sliced crosswise and seeded
- 1 cup unsalted chicken broth or stock
- 1 pound steak, sliced .5"-.75" across the muscle fibers
- 8 bay leaves
- 2 tablespoon cilantro, chopped
Instructions
1) In a large skillet heat olive oil over medium-high heat, add onions, tomatoes, bell peppers and chilies, season with salt and pepper, stirring until slightly softened, about 2 minutes . 2) Add the broth and bay leaves and bring to a simmer. Season beef with salt and pepper and lay beef slices over the top turning once, until it loses its pink color, about 3 minutes, remove the meat to serving dish 3) Simmer pan juices and veggies until sauce coats the back of a spoon, and spoon over beef. Sprinkle with cilantro and serve. |