SPANISH STEAK
Provided by Bobby Flay
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Brush four 12-ounce boneless rib-eyes or strip steaks with olive oil, season with salt and pepper, and rub with Spanish Spice Rub on one side. Grill rub-side down over high heat, 3 to 4 minutes, then flip and grill 5 to 6 more minutes (for medium-rare). Serve with Sherry Vinegar Steak Sauce (recipe below).
- Whisk all of the ingredients in a bowl.
- Blend all of the ingredients in a food processor or blender until smooth. If the mixture is too thick to pour, add a few tablespoons of water.
BLACKSTONE CHICKEN, STEAK AND SHRIMP FAJITA
Fajitas are a crowd favorite, so we created this recipe to feed a crowd. Tender chicken breasts, juicy skirt steak, briny shrimp and colorful peppers all get tossed in a chipotle-lime marinade to really amp up the flavor. Everything is prepared ahead of time then goes on a super-hot Blackstone® flat-top style griddle to sizzle away and cook in a matter of minutes. Your guests or family are then free to customize their own fajitas with an array of toppings.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Whisk together the lime juice, oil, garlic, chile powder, oregano, cumin and 3 tablespoons salt in a medium bowl. Combine all the onions and peppers in a large bowl. Put the chicken, steak and shrimp in 3 individual bowls and evenly divide the marinade between the vegetables and proteins (about 3 tablespoons each). Toss each to coat and set aside to marinate for 30 minutes.
- Set all 4 burners to high on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
- Spread a tablespoon of oil on the griddle and add the onions and peppers in a single layer. Cook, tossing with a large metal spatula occasionally, until starting to soften and brown in spots, about 3 minutes. Push the pepper mixture to one half of the griddle then add the chicken in a single layer to the empty half of the griddle; cook until browned on one side, 2 to 3 minutes, then flip and push closer to the peppers. Add the steak in a single layer and cook until browned on one side and the chicken is cooked through, 2 to 3 minutes. Place the chicken on top of the peppers and flip the steak so it is closer to the peppers. Add the shrimp in a single layer and cook until browned on one side and the steak is cooked through, 2 to 3 minutes. Toss everything together and spread in a single layer. The shrimp will continue to cook through. Cook, tossing occasionally until the peppers are soft and everything is well combined, about 3 minutes. Transfer to a large serving platter.
- Scrape the griddle clean with your spatula and cook the tortillas until hot and pliable, about 30 seconds per side.
- Serve the fajitas immediately with lime wedges, cilantro leaves, salsa, guacamole, sour cream and shredded cheese.
BONNIE'S MEXICAN STEAK FLAUTAS
Flautas are my favorite of all my Mexican dishes. Flauta, means "flute" in Spanish, and describes the manner in which the corn tortilla is tightly rolled around the beef and fried in hot oil. They are eaten as soon as they are fried and delicious served with avocado sauce. I am happy to share my recipe with you! Enjoy! Photo by Jon Sullivan, recipe from internet which we changed to suit our tastes.
Provided by BonniE ! @ReikiHealsTheSoul
Categories Beef
Number Of Ingredients 15
Steps:
- Cut the steak at an angle into thin strips and fry fast in 1 tablespoon of hot oil.
- In a mixing bowl, combine chili powder, salt, oregano, garlic powder and red wine vinegar, and add the meat and toss.
- Heat about 1/2 inch of oil in a 2 quart sauce pan, and fry the corn tortillas until limp but not browned, about 5 seconds. Drain tortillas on paper towels
- Place meat in the tortillas. Roll into a flute shape, and let about 1/2 inch hang out at ends of tortillas. Fry the flautas in hot oil until crisp and light brown. Serve immediately with Avocado Sauce.
- AVOCADO SAUCE: Mash 2 avocados, and stir in 2 teaspoons of lemon juice (use fresh lemons) add the salt and the sour cream, blend well. Top with 1 teaspoon grated lemon.
- These are addictive! You might want to double the recipe. Enjoy!
MEXICAN STEAK AND BEANS
Edie Farm of Farmington, New Mexico heads south of the border for her entree. "This stovetop dish is easy to prepare," says Edie.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a resealable plastic bag, combine the first five ingredients. Add the steak; shake to coat. , In a large skillet, cook steak in oil until browned on all sides; drain. Add the celery, onion, water and chili sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add carrot; cover and simmer for 15 minutes. Stir in green pepper and beans. Cover and simmer 10 minutes longer or until meat and vegetables are tender. Serve with rice if desired.
Nutrition Facts : Calories 391 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 1000mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 9g fiber), Protein 34g protein.
MEXICAN-STYLE MARINATED STEAKS
Provided by Elaine Louie
Categories dinner, easy, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine all ingredients except steaks.
- Place steaks in a wide, shallow glass or ceramic bowl and add marinade. Turn steaks to coat all sides. Cover, and refrigerate overnight.
- Wipe excess marinade from steaks before cooking. Grill to taste.
Nutrition Facts : @context http, Calories 603, UnsaturatedFat 33 grams, Carbohydrate 10 grams, Fat 48 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 12 grams, Sodium 1841 milligrams, Sugar 4 grams, TransFat 1 gram
STEAK TAMPIQUENA (MEXICAN STEAK)
I enjoy the blend of green chile and cheese. In this recipe it takes your steak south of the border for an authentic Mexican Steak. No visa or passport required!
Provided by Dawn399
Categories Steak
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in pan.
- Sautee onion, garlic and tomato for 3 minutes or until tender.
- Set mixture aside.
- Preheat oven to broil.
- Cut green chile into long strips and set aside.
- Sprinkle seasoning salt on both sides of steak.
- Broil steaks (I broil the thin cuts 3-4 minutes) on one side.
- Remove from oven and place mixture of tomato, onion and garlic evenly on unbroiled side of steaks.
- Top with 2-3 strips of green chile.
- Next,place a slice of cheese on top of each steak (you will cover mixture and green chile strips with cheese slice.) Broil until steak is done and cheese is melted (about 3 minutes).
- Serve and enjoy!
Nutrition Facts : Calories 417.4, Fat 21.5, SaturatedFat 8.6, Cholesterol 103.9, Sodium 224.2, Carbohydrate 17.7, Fiber 3.1, Sugar 9.1, Protein 39.7
MEXICAN STEAK WITH HOMEMADE REFRIED BEANS
All the flavours of a good beef chilli con carne in a fraction of the time, cook it in a frying pan or on the bbq
Provided by Sarah Cook
Categories Dinner, Main course
Time 40m
Number Of Ingredients 16
Steps:
- Put the steaks on a plate and rub them all over with the oil, chipotle paste and ½ tsp freshly ground black pepper. Leave at room temperature while you start the beans.
- For the beans, soften the onion in the oil in a frying pan. Once softened, stir in the spices for 2 mins, followed by the tomato purée, chipotle, sugar and vinegar. Tip in all the beans with 1 tsp salt, some pepper and half a can of water. Bubble gently until the water is almost evaporated.
- Heat a griddle or non-stick frying pan (or a barbecue). Season the steaks with salt. Fry, with the peppers alongside, for about 2 mins on each side, until the steaks are cooked to your liking and the peppers are charred. Lift the steaks onto a clean plate to rest for a few mins while you mash two-thirds of the beans. Stir in the whole beans and check the seasoning.
- Slice the steaks. Spread a good pile of beans onto 2 plates, and top with sliced steak and peppers. Add the avocado, a big squeeze of lime juice, some coriander leaves, a good dollop of soured cream and a pinch more paprika, if you like.
Nutrition Facts : Calories 794 calories, Fat 44 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 13 grams sugar, Fiber 16 grams fiber, Protein 49 grams protein, Sodium 1.3 milligram of sodium
MEXICAN STEAK STIR-FRY
A hearty beef and bean dinner can be on your table in less than 30 minutes. Olé!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef, onion and bell pepper; cook 4 to 5 minutes, stirring frequently, until beef is no longer pink.
- Stir in all remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.
Nutrition Facts : Calories 295, Carbohydrate 49 g, Cholesterol 45 mg, Fiber 13 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg
MEXICAN BEEF SUPREME
My boyfriend is from Mexico and he whipped this up one night and it turned out great. Beef, onions, garlic and peppers cooked in a delicious salsa verde sauce. Serve with rice, beans and tortillas. You may also add some sour cream to the sauce to make it creamier or add it after as a garnish.
Provided by Melissa
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add the onion, and cook for a few minutes, then stir in the beef, and garlic. Cook, stirring frequently until meat is evenly browned.
- While the meat is cooking, stir together the lime juice, jalapeno, cilantro and green onion. When the meat is browned, stir in the cilantro mixture and oregano. Pour in the salsa, cover and cook for about 10 minutes, stirring occasionally, until the meat is cooked through.
Nutrition Facts : Calories 414.4 calories, Carbohydrate 8.6 g, Cholesterol 99.8 mg, Fat 27.9 g, Fiber 1.3 g, Protein 30.2 g, SaturatedFat 10.2 g, Sodium 237.8 mg, Sugar 3.4 g
BONNIE'S MEXICAN STYLE STEAK
When I first found this recipe, I knew it was going to be good, but what I didn't know was that it was going to be amazing! There are very few ingredients in this Mexican style steak, just follow the recipe, don't change or add anything. It makes the most wonderful gravy, and the meat is fork tender! I am so pleased to share this recipe with you! Enjoy!
Provided by BonniE ! @ReikiHealsTheSoul
Categories Beef
Number Of Ingredients 7
Steps:
- 1. Note: Follow recipe as written. Don't add salt.
- Trim and remove all fat from the steak. Make sure steak is the same thickness, not more than 1 inch thick.
- Lay steak on a cutting board and sprinkle with garlic powder, and flatten with mallet, turn steak over and do the other side.
- In a medium skillet with a tight fitting lid, brown steak in olive oil, get a nice sear on both sides. Make sure the steak just fits in the skillet. Deglaze the skillet with a little sherry and stir the meat around in it.
- Drain tamales, reserving the sauce. Unwrap tamales and cut in thirds, set aside. You will add them at the end.
- Combine reserved tamale sauce, 10 ounces of enchilada sauce (measure it) and 1/2 cup of water, whisk and pour over steak in skillet.
- Cover and simmer until meat is tender, about 1 hour or a few minutes more until it is fork tender.
- When the steak is tender, add tamale pieces and warm through..
- Use the wonderful gravy to spoon over potatoes and steak. Enjoy!
- Cook's Tip: The big surprise to me was what happened with the gravy. It becomes dark and rich and the flavor is divine! It also thickens beautifully with no help from me! A definite keeper in this house.
- Serve with mashed potatoes. We like to serve the steak with my https://www.justapinch.com/recipes/side/potatoes/spanish-potatoes.html?r=1 as depicted in the photo.
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