Bistec à la Mexicana

Passaggi9

1. 1

   Passaggio 1. Toast the spices

   30s

   Toast the whole cumin seeds and black peppercorns in a dry skillet over medium-low heat for 30 seconds, stirring frequently, until fragrant.

   semi di cuminopepe nero
2. 2

   Passaggio 2. Grind the spice paste

   Transfer the toasted spices to a molcajete and grind. Add the garlic and crush everything into a paste.

   semi di cuminopepe neroaglio
3. 3

   Passaggio 3. Marinate the sirloin

   1 h

   Slice the sirloin against the grain into thin strips. Coat evenly with the spice paste, cover, and refrigerate for 1 hour.

   bistecca di controfiletto
4. 4

   Passaggio 4. Sear the beef

   Heat 1 tbsp avocado oil in a large skillet over medium high heat. Sear the beef in batches for approximately 1–2 minutes per side, adding the remaining oil as needed. Remove from the skillet and set aside.

   bistecca di controfiletto
5. 5

   Passaggio 5. Cook the onion

   3 min

   In the same skillet, reduce the heat to medium. Add the onion and cook for approximately 3 minutes.

   cipolla
6. 6

   Passaggio 6. Add the jalapeños

   2 min

   Add the jalapeños and cook for another 2 minutes.

7. 7

   Passaggio 7. Break down the tomatoes

   12m 30s

   Add the chopped Roma tomatoes and cook for 10–15 minutes, stirring occasionally, until they break down into a thick, chunky salsa. Add a splash of water if needed.

   pomodoro perino
8. 8

   Passaggio 8. Return the steak

   2 min

   Return the steak and any accumulated juices to the skillet. Stir everything together and cook for approximately 2 minutes, or until the beef is cooked through.

   bistecca di controfiletto
9. 9

   Passaggio 9. Season and garnish

   Season with salt to taste. Add fresh cilantro right before serving for a pop of color and freshness.

   sale koshercoriandolo