Peruvian Steak
Servings
2Serving size
4 ounces steak with sauceThis recipe can be multiplied and makes great leftovers for sandwiches.
Ingredients
| 1 pepper Jalapeno pepper (stemmed and seeded) |
| 3 clove Garlic, raw |
| 2 tsp., leaves Dried oregano |
| 8 ounce Beef flank steak (2 4-ounce filets)(or hanger steak, flap steak, or skirt steak) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 small White onions (thinly sliced) |
| 1 15 ounce can No salt added canned diced tomatoes |
| 3/4 cup Water |
Instructions
Add the marinade to a ziplock bag with the steak, salt and pepper. Seal and then toss the steak in the bag until well coated. Let marinate at least 4 hours.
When ready to cook place the remaining teaspoon olive oil in a large skillet over medium high heat.
Reserve the marinade. Sear the steak for about one minute on each side and remove to a plate.
Add the onions to the pan and cook for about 5 minutes until they are wilted and beginning to brown.
Add the tomatoes to the pan.
Place 1/4 cup water in the ziplock bag containing the marinade and seal. Shake well to dissolve the remaining marinade, then add the contents of the bag to the pan with the onions and tomatoes. Stir, reduce the heat to simmer and cook for about 20 minutes to thicken the sauce.
Return the beef to the pan and cook for about 10 minutes.
Serve the beef topped with the onions and tomatoes.
Serve this recipe with one of these starch side dishes.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This steak can be as spicy as you want. Use a small jalapeno or even a half of a pepper for a milder sauce. Use more peppers or even something super spicy like a scotch bonnet for a real punch.
The key to this steak is making sure that you marinate for a while, not only to impart as much flavor as possible, but so that the lime juice will help tenderize the meat.