Spicy Bottom Round Steak Bistec Guisado Recipes

SPICY BOTTOM ROUND STEAK ( BISTEC GUISADO)

Steps:

• 1. Lay your steaks out on a wooden cutting board before pounding the steaks season each one with a little garlic powder, black pepper and seasoned salt. Then pound each one with meat mallet or pounder to tenderize. Turn steaks over and do the same on the other side. Next dredge each steak in flour set aside.
• 2. Next heat oil in a very large skillet. When oil is shimmering take each steak and fry until golden on each side. Take out and set aside on a platter or dish.
• 3. Take out all but 1/4 cup of the oil from the fry pan and add mashed garlic, diced onions, sliced bell peppers and diced jalapeno. Saute these veggies until limp. Next add the can of beef broth stir well and set each steak back into the skillet add a quarter cup water. reduce heat to medium low cover with a tight lid and cook for 1 hour.
• 4. After one hour uncover take out the steaks remove to a platter. To the sauce in the fry pan add the can of italian style cut green beans. Heat and mix well in the sauce add pour over the steaks. Heat tortillas and roll up and place along side. Everyone serves themselves the steak cuts in slices and wraps in the tortillas with some sauce. This can also be served with a rice dish and a salad. Enjoy

BISTEC ENCEBOLLAO

Steps:

• In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
• When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.

CARNE GUISADA CON PAPAS

Steps:

• Use a mortar and pestle to mash the garlic, minced chile, peppercorns and cumin seeds into a smooth paste. Add 1/4 cup water and mash until the paste is incorporated into the water. Transfer the mixture to a measuring cup. (Alternately, blend the garlic, minced chile, peppercorns and cumin seeds in a blender with about 1/4 cup water, occasionally scraping down the sides of the blender until very well blended, about 5 minutes.)
• Heat 1 tablespoon oil in a Dutch oven or large pot over medium. Add half the steak and cook, stirring occasionally, until browned on all sides, about 8 minutes. Transfer the browned meat to a plate and repeat with the remaining oil and meat. Return the browned meat to the Dutch oven then add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
• Sprinkle the flour and 1 teaspoon salt over the beef and stir to incorporate, then add the blended garlicky liquid and just enough water to barely cover the meat (about 2 cups). Increase the heat to medium-high and use a wooden spoon to scrape the bottom of the Dutch oven, releasing any browned bits.
• Bring the liquid to a boil, then immediately lower the heat so that it cooks at a low simmer. Cover the pot and cook until the meat is tender, 1 1/2 to 2 hours.
• Remove the lid and stir in the cubed potatoes. Let the guisada cook, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly, about 15 minutes. Season to taste with salt. Divide among bowls and serve with hot tortillas, plus cilantro and sliced chile, if using.

SPICY LEMON BEEF ROUND BOTTOM ROUND STEAK, BISTEC PICANTITO CON LIMON

Steps:

• 1. Purchase the bottom round steaks that have been put through a tenderizing machine. The steaks have all these little holes in them.
• 2. Put all of the above seasonings in a shaker and season the steaks liberally on each side very good. Let set for a while about 15 minutes. Then take the lime juice and pour over the steaks on both sides so the steaks get a nice coating of lime or lemon juice. Let marinate like this for a few hours in the fridge.
• 3. When ready to fry take out and sprinkle a little more seasoning on the them from the shaker bottle. Heat the olive oil in the skillet. when oil is shimmering place one steak in the skillet and fry about a minute one each side. Take out and do the next steak continue until all have been fried. Do not over fry. They should be a little medium rare in the middle. Serve with my Tomatillo salsa, and more lime wedges. Tomatillo sala recipe is posted on the JAP website. Enjoy