Cinco de Mayo — Steak with Mexican Flavors
Steak with Mexicana flavors, is not one of those things I traditionally think about when doing Cinco de Mayo, but there’s no reason for that. It’s a quite a delicious treat, relatively easy to make, and makes a small four-person treat as part of a bigger meal or a great two-person dish.
The real trick here is to roast the chiles poblano, which takes a few minutes, but makes an ordinary dish into something a bit special. The trick here is to blacken the skin so it can be removed quickly, then seed the peppers and chop them up into small pieces. The blackened skin is don by roasting the peppers over an open gas burner (or electric) or, if you would rather, cut them in half and place them on a broiler pan. Honestly, it really is that easy.
The steak is even easier. I tend to like ribeye, but you can also use tip steaks, sirloin – basically anything that’s lean and serves well as a medium rare steak. The end-result is dynamite.
The original for this recipe came from Bobby Flay’s Authentic Mexican cookbook, altered to fit my taste.
- 1 pound lean steak (rib eye is great for this)
- 2 medium fresh chiles poblano, roasted and cut into 3/4 inch pieces
- 1 28 oz. tomatoes, cut into 1-inch pieces
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 tsp. marjarom
- 1/2 tsp. oregano
- 2 bay leaves
- 2/3 cup beef broth
- Trim and cut the meat into 3/4 inch cubes, then brown the meat using high heat until medium rare and then remove the meat.
- Add the onions for about 4-7 minutes then add the garlic and cook for a minute more. Then add the chiles, tomatoes, seasonings and allow to cook for several minutes.
- Add the beef broth and the bay leaves and then the beef. Cook for a few minutes more and you're ready for the table.