Ingredients with Measurements:
- 4 thin-cut sirloin steaks (about 1 lb)
- 4 medium-sized potatoes, peeled and sliced
- 1 large onion, sliced
- 2 garlic cloves, minced
- 1/4 cup vegetable oil
- 1/4 cup white vinegar
- 1/4 cup water
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/4 tsp oregano
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. In a small bowl, mix together the white vinegar, water, salt, black pepper, cumin, and oregano. Set aside.
2. In a large skillet, heat the vegetable oil over medium-high heat.
3. Add the sliced potatoes and cook for about 5 minutes, stirring occasionally, until they start to brown.
4. Add the sliced onion and minced garlic to the skillet and cook for another 2-3 minutes, until the onion is translucent.
5. Push the potatoes and onions to the sides of the skillet and add the thin-cut sirloin steaks to the center of the skillet.
6. Pour the vinegar mixture over the steaks and bring to a boil.
7. Reduce heat to low, cover the skillet with a lid, and let simmer for about 10-15 minutes, or until the steaks are cooked through and the potatoes are tender.
8. Serve hot with the potatoes and onions on the side.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the potatoes and onions, and low heat for simmering the steaks.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 380
Total fat: 20g
Saturated fat: 4g
Cholesterol: 60mg
Sodium: 660mg
Total carbohydrates: 28g
Dietary fiber: 3g
Sugar: 3g
Protein: 22g
Substitutions for ingredients:
- You can use any type of steak you prefer, such as flank steak or ribeye.
- If you don't have white vinegar, you can use apple cider vinegar or red wine vinegar instead.
- You can use any type of potato you prefer, such as red potatoes or Yukon gold potatoes.
Variations:
- Add sliced bell peppers to the skillet for added flavor and color.
- Use sweet potatoes instead of regular potatoes for a healthier twist.
- Add a can of diced tomatoes to the skillet for a more saucy dish.
Tips and tricks:
- Make sure to slice the potatoes thinly so they cook evenly and quickly.
- If the skillet is too crowded, cook the steaks in batches.
- For a more tender steak, marinate it in the vinegar mixture for at least 30 minutes before cooking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the bistec con papas on a large platter with the potatoes and onions on one side and the steaks on the other. Garnish with fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro.
Pairings:
Serve with a side of rice and beans for a complete meal.
Suggested side dishes:
Rice and beans, steamed vegetables, or a side salad.
Troubleshooting advice:
- If the potatoes are not browning, increase the heat and cook for a few more minutes.
- If the steaks are tough, simmer them for a longer period of time until they are tender.
Food safety advice:
Make sure to cook the steaks to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Bistec con papas is a traditional Latin American dish that originated in Mexico.
Flavor profiles:
This dish is savory and tangy, with a hint of spice from the cumin and oregano.
Serving suggestions:
Serve the bistec con papas with a side of rice and beans, and garnish with fresh parsley or cilantro.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Cuban
Taste: Savory, Salty, Herbaceous, Earthy