Skip to content

Mexican steak

Mexican steak, Prescriptions, Any category, Any kitchen, Main dishes, Mexican cuisine, Beefsteak

Ingredients portion 4

Garlic 10 g

Sweet pepper 300 g

Beef loin 850 g

Vegetable oil 60 ml

Tomatoes 500 g

Onions 100 g

Ground black pepper to taste

Salt to taste

Cooking instructions 1 hour and 30 minutes

1 Rub the steak with the garlic, salt and pepper and fry in hot oil. The meat should be pale pink inside.

2 Then remove the steaks and put the chopped onion and washed and seedless bell peppers into the pan and stew for 10 minutes. Afterwards, add the tomatoes cut into 4 pieces and simmer gently again.

3 Garnish the steaks with the vegetables and serve. Garnish with mashed potatoes or green salad.

Caesar salad with chicken and cheese

Leave a Reply

Your email address will not be published. Required fields are marked *


Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .