Bistec Ranchero

1 lb skirt steak (or steak of your choice)
4 Roma tomatoes, coarsely chopped
1/2 white onion sliced thinly
1 clove garlic, minced
6 jalapenos, seeds and membranes removed and sliced thinly
2 Tbsp vegetable oil
1/2 cup water
salt and pepper to taste

By the way, you can increase/decrease the number/type of chile peppers to taste. If you don't want it spicy at all (or just a little bit), this is excellent with half a mild poblano pepper, diced.

Slice skirt steak across the grain into 1/2-inch-wide strips, then cut the strips into 2-inch lengths. Set aside.

In a heavy skillet over medium high heat, heat oil until it begins to shimmer. Add the beef and saute quickly until slightly browned. Remove beef from the pan and set aside.

Add the onions, chiles, and garlic to the pan and saute until translucent. Put the beef back into the pan, reduce heat to medium, and add tomatillo and tomatoes. Cook, stirring frequently, until the tomatoes begin to give up their juices (2 or 3 minutes). Cover pan, and allow to simmer for about 10 minutes.

Remove from heat, add salt and pepper to taste, and serve.

This is good served with rice and beans, as a filling for burritos or tacos, or just about any way you can conceive. (I love it with sliced avocado or a heaping helping of guacamole and a dollop of Mexican crema on top.)




Serving Size: 3

Number of Servings: 4

Recipe submitted by SparkPeople user FARRAH511.