Mexican-Style Steak

Diced beef sautéed with tomato, onion and serrano chile. The most popular guisado from Mexican taquerías.

Ingredients

• 500 grams diced or strip beef steak
• 4 pieces Saladet tomatoes
• 1 piece white onion
• 1 pieces serrano chiles
• 4 cloves garlic
• 1 tablespoons oil
• 1 to taste salt and black pepper
• fresh cilantro (optional), al gusto

Directions

1. Season the diced steak uniformly with salt and pepper.
2. Preheat a skillet or griddle over high heat with vegetable oil until it begins to smoke slightly.
3. Sear the protein in batches to avoid temperature drop and ensure optimal Maillard reaction. Reserve the seared meat.
4. Sauté onion and garlic in the remaining fat until the onion is translucent (softened).
5. Add the serrano chile and sauté for 1 minute to release essential oils.
6. Add the diced tomatoes (blanched and peeled, if desired) and sauté for 5 minutes until reduced and forming a sauce base.
7. Return the meat and its juices to the skillet. Combine and cook over medium heat for 5 minutes to harmonize flavors.
8. Adjust seasoning, add chopped cilantro, and serve immediately.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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