This delicious recipe for steak a la Mexicana is prepared with thin sliced boneless beef top round. The slices were long so I cut them into smaller pieces so that they would fit in my skillet. This dish goes perfectly with a side of beans and rice. My husband likes warm corn tortillas on the side as well!
I have another version of this recipe that’s made with ribeye. We like using top round because it’s less expensive but still just as delicious!
For this recipe I use adobo for seasoning the meat and I did not measure. I just generously seasoned both sides of the meat pieces.
I hope you enjoy this recipe as much as we did.
Steak a la Mexicana
Steak a la Mexicana is a delicious dish that consists of steak simmered in a flavorful tomato sauce.
Ingredients
- 1 1/2 lb boneless beef top round extra thin
- Goya adobo all purpose seasoning
- 3 tbs olive oil
- 1/2 white onion diced
- 1 jalapeno chopped
- 4 garlic cloves minced
- 6 roma tomatoes chopped
Instructions
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Season the steaks on both sides with the adobo.
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Heat up 2 tbs of olive oil in a skillet over medium heat. Once hot add the meat in batches. Let brown for about 1-2 minutes. Then flip the meat and let brown for another 1-2 min. Transfer the meat to a plate. Repeat this step with the rest of the meat.
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Add an additional 1 tbs of olive oil to the skillet. Add the onion and jalapeno. Stir and saute for 5 min. Then add the garlic and cook for one minute.
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Next add the tomatoes and stir. Return the meat back to the skillet and combine with the veggies.
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Cover the skillet. Reduce heat to low and cook for 1 hour and 30 min.
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The meat should now be tender. Serve and enjoy!