Ingredients with Measurements:
- 4 thin-cut beef steaks (about 6 ounces each)
- Salt and pepper
- 2 tablespoons vegetable oil
- 1/2 cup chopped white onion
- 2 garlic cloves, minced
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 2 tablespoons capers, drained
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/4 cup olive oil
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Season the steaks with salt and pepper on both sides.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the steaks and cook for 3-4 minutes per side, or until browned and cooked to your desired doneness. Remove the steaks from the skillet and set aside.
3. In the same skillet, add the chopped onion and garlic. Cook for 2-3 minutes, or until softened.
4. In a blender or food processor, combine the cilantro, parsley, capers, Dijon mustard, red wine vinegar, and olive oil. Blend until smooth.
5. Add the green sauce to the skillet with the onions and garlic. Cook for 2-3 minutes, or until heated through.
6. Serve the steaks with the green sauce spooned over the top.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 28g
Protein: 26g
Carbohydrates: 4g
Fiber: 1g
Sugar: 1g
Sodium: 320mg
Substitutions for ingredients:
- Beef steaks can be substituted with chicken or pork.
- White onion can be substituted with red onion or shallots.
- Cilantro and parsley can be substituted with any fresh herbs of your choice.
- Capers can be substituted with chopped olives or pickles.
- Red wine vinegar can be substituted with any vinegar of your choice.
Variations:
- Add a pinch of cumin or chili powder to the green sauce for a spicy kick.
- Use the green sauce as a marinade for the steaks before cooking.
- Serve the steaks with a side of rice or roasted vegetables.
Tips and tricks:
- Make sure to season the steaks well with salt and pepper before cooking.
- Let the steaks rest for a few minutes before slicing to ensure they stay juicy.
- Use a meat thermometer to check the internal temperature of the steaks for doneness.
Storage instructions:
Store any leftover green sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the green sauce in a small saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve the steaks on a platter with the green sauce drizzled over the top. Garnish with additional chopped herbs, if desired.
Garnishes:
Chopped fresh herbs, sliced jalapenos, or a squeeze of lime juice.
Pairings:
Serve with a side of rice, roasted vegetables, or a simple salad.
Suggested side dishes:
- Cilantro lime rice
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the green sauce is too thick, add a splash of water or olive oil to thin it out.
- If the steaks are sticking to the skillet, make sure the skillet is hot enough before adding the oil and steaks.
Food safety advice:
- Make sure to cook the steaks to an internal temperature of at least 145°F to ensure they are safe to eat.
- Store any leftover green sauce in the refrigerator and discard after 3 days.
Food history:
Bistec con Salsa Verde is a traditional Mexican dish that is typically made with beef steaks and a green sauce made from fresh herbs, capers, and vinegar. It is a popular dish in many regions of Mexico and is often served with rice or beans.
Flavor profiles:
The beef steaks are savory and tender, while the green sauce is tangy and herbaceous with a hint of brininess from the capers.
Serving suggestions:
Serve the Bistec con Salsa Verde with a side of rice or roasted vegetables for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican