Go Back Email Link
–+ servings

Steak a La Chicana (Mexican Pepper Steak)

Serving Size: 10
One of the first dishes my grandmother taught me how to make and always a family favorite! Goes great with Mexican rice

Recipe by: Syd Bailey

Cook Times

Active Prep10
Hands-On Cook10
Hands-Off Cook0
Passive10
Total Time30 minutes
Recipe Serving Size10

Cooking Tools Required

Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Tongs, Top Stove

Ingredients

  • 3 pound top round steak or eye of round, sliced thinly
  • 1 cup onion slivered
  • 3 clove garlic sliced thinly
  • 4 serrano pepper or jalapeno, sliced, more or less to taste
  • 1 tablespoon chili powder
  • 1 tablespoon fresh oregano or 1 teaspoon dried
  • 1 cup tomato diced
  • 1 teaspoon Kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoon avocado oil
  • 16 ounce canned tomato sauce
  • ½ cup fresh cilantro chopped

Instructions

  • In a large bowl combine sliced steak and all the ingredients through to the ground pepper. Mix thoroughly and let sit for 10 minutes.
  • Heat oil in large saute pan over med high heat. When very hot add meat mixture and sear as much as possible.
  • When meat is browned add tomato sauce and reduce heat to medium. Simmer for 10 minutes until sauce has thickened. Sprinkle with chopped cilantro

Nutrition

Calories: 217kcal | Carbohydrates: 4g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 104mg | Potassium: 611mg | Fiber: 1g | Sugar: 1g | Vitamin A: 446IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 3mg