Steak with Tomato and Chili Sauce


Serves: 4
Total Calories: 97

Ingredients

3 teaspoons vegetable oil
1 (6- to 7-inch) corn tortilla, cut in quarters
1 large white onion, halved and thinly sliced
2 medium tomatoes, cored and chopped
2/3 cup canned beef broth
1 clove garlic (medium), peeled and thinly sliced
2 teaspoons pure ground ancho or pasilla chili powder
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1 teaspoon salt
1 tablespoon olive oil
4 (6-ounce) boneless New York strip beef steaks, 3/4-inch thick
3 jalapeño peppers, seeded, veins removed, and cut in thin strips
3 tablespoons chopped fresh cilantro

Directions:

1. In a medium skillet, heat the oil until shimmering and fry the tortilla pieces, turning, until crisp and golden brown on both sides. Drain on paper towels and reserve. In the same skillet cook the onion, stirring, until softened, 3 to 4 minutes. With tongs, remove about 3/4 of the onion and reserve in a bowl.

2. Transfer the remaining onions to a blender, and add the tomatoes, broth, garlic, ground chili, oregano, and 1/2 teaspoon of the salt. Blend as smooth as possible. Transfer the sauce to a saucepan and bring to a boil. Reduce heat to low, cover and simmer 8 to 10 minutes, stirring frequently, until the sauce thickens and the flavors blend. Keep warm.

3. In a large skillet, heat the olive oil over medium-high heat and cook the steaks 3 to 4 minutes per side or until browned on the outside and pink and juicy inside for medium rate, or adjust time for desired doneness. Season with the remaining salt. Transfer the meat to a warm platter.

4. To the skillet, add the reserved onions. Add the jalapeño chile strips. Cook, stirring about 2 minutes or until completely heated through. The chile strips will still be crisp and bright green. To serve, pour a portion of the heated sauce in the center of each of 4 plates. Put 1 steak on the sauce and top with the onion and chile strips. Sprinkle each serving with cilantro.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 97
Calories from Fat: 61

This Steak with Tomato and Chili Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1,000 Mexican Recipes Cookbook:
* Meats
Baby Back Ribs with Tamarind
Barbecued Pork Steak Marinated in Red Chile Paste
Basic Shredded Beef
Basic Shredded Pork
Beef Fillet Strips in Onion Sauce
Beef Fillet Strips with Tomatoes, Peppers, and Onions
Beef Short Ribs
Beef Steaks with Red Chile and Wine Sauce
Beef Tenderloin Steaks, Yucatán Style
Beef Tenderloin, Huasteca Style
Beef and Cheese Volcano
Beef or Veal Tongue in Vinaigrette
Beef or Veal Tongue with Almond Sauce
Beef, Vegetable, and Red Chile Stew
Boiled Rump Roast
Breaded Veal Cutlet
Butterflied Leg of Lamb with Fiery Cilantro-Mint Sauce
Chuck Steak with Chihuahua Chile Salsa
Crisp Pork Tidbits
Crisp Shredded Pork
Durango Beef Stew
Flank Steak with Mushrooms and Green Chile Strips
Flank Steak with Tomatillo and Sweet Pepper Salsa
Grilled Beef, Sonoran Style, with Onions and Chile Strips
Grilled or Spit-Roasted Pork
Ground Pork Patties
Lamb Shanks in Ancho Chile and Red Wine Sauce
Lamb Steaks with Chili Rub
Lamb Stew, Yucatán Style
Lamb in Chile Broth
Lamb in Red Chile Stew
Lamb in Red Chile with Potatoes and Zucchini
Leg of Lamb in Chile Sauce
Liver with Onions, Raisins, and Jalapeños
Mexican Dried Beef
Mexican Meatloaf with Ranchera Sauce
Mexican Pork Sausage
Minced Spicy Pork
Oven-Barbecued Beef
Oven-Roasted Lamb, Monterrey Style
Pan-Broiled Steak with Onions and Chipotle
Pork "Tablecloth Stainer"
Pork Chops with Lime Butter
Pork Chops with Poblano Chile Sauce
Pork Loin Roast with Red Onion Sauce
Pork Roast with Peanut Mole
Pork Roast with Plantains and Tangerines
Pork Shank, Yucatán Style
Pork Stew from Puebla
Pork Stew with Pineapple
Pork Stew with Poblano Chiles and Corn
Pork Tenderloin with Red Sesame Seed Sauce
Pork Tenderloin with Serrano Chile Cream Sauce
Pork and Green Chiles
Pork and Vegetables in Yellow Mole with Masa Dumplings
Pork in Guajillo Chile Sauce with Avocado
Pork in Tomatillo Sauce
Pork in Tomato Sauce with Diced Zucchini
Pork with Black Beans and Chipotle Chiles
Pork, Vegetable, and Chile Stew
Purslane with Pork
Rib Steaks with Ancho Chile-Red Pepper Cream Sauce
Shredded Beef with Onion and Tomatoes
Skirt Steak, Guadalajara Style
Steak with Avocado Butter and Mango Salsa
Steak with Cascabel Chile and Lime
Steak with Red Chiles
Steak with Tomato and Chili Sauce
Steak, Yucatán Style, with Green Seasoning Paste
Tequila-Lime Flank Steak with Pickled Red Onions
Veal Stew in Red Pumpkin Seed Sauce
Veal in Sweet Red Pepper Sauce
Wedding Pork in Red Chile Sauce
Yucatán Grilled Pork Steak




"I must say this is the best recipe software I have ever owned."
-Rob

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David

"Your software is the best recipe organizer and menu planner out there!"
-Toni

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill

My favorite is the Cook'n Recipe App.
-Tom