Bistec con Papas (Mexican Setak and Potatoes)
Strips of steak and chopped potatoes simmered in a spicy tomato sauce
Servings: 6 servings
Ingredients
Steak and Potatoes
- 2 lb thinly cut steak *see notes
- 2 russet potatoes cubed
- 1/2 onion chopped
- 2 tsp salt
- 2 tbsp olive oil divided
Sauce
- 8 roma tomatoes
- 2 jalapenos
- ½ onion
- 1 garlic clove
- 1 tsp salt
Instructions
Steak and Potatoes
- Place large pan or dutch oven over medium heat and add 1 tbsp oil.
- Add steak and cook until no longer pink.
- Add onion, potatoes, and the rest of the oil. Cook until steak starts to brown and potatoes start to soften, about 20 minutes.
- Add sauce to steak and potatoes and cover pan or dutch oven with lid.
- Allow to simmer for 15-20 minutes or until potatoes are softened.
Sauce
- Place all ingredients except salt on baking sheet and broil for 10 minutes, flipping everything halfway through.
- Add everything to blender, including salt, and blend until smooth. Set aside.
Notes
* Options for cuts of steak:
- Top Sirloin
- Beef Chuck Flat Iron Steak
- Beef Chuck Petite Tender Steak
- Skirt Steak
- Flank Steak