This dish is called Mexican beefsteak because of the colors of the ingredients: white onion, red tomato and green chili. Since white, red and green are the colors of the Mexican National Flag, Mexican beefsteak is one of the most popular dishes in Mexico.
- 14.79 ml olive oil
- 566.99-680.38 g beef, thin cut (I use the thin cut steaks that are prepared for Milanesa)
- 118.29 ml water (or beef broth)
- quartered lime
- 2 green chilies, chopped
For the Chunky Fresh Tomato Salsa (Salsa Mexicana)
- 1 garlic clove, peeled
- 2 serrano chilies, stemmed and halved (or 1 jalapeno)
- 2 medium ripe tomatoes (about 1 pound total)
- 78.07 ml cilantro, roughly chopped (loosely packed)
- 1 large green onion, roots and wilted outer leaves removed, chopped into small pieces
- 14.79 ml fresh lime juice (or light flavored vinegar)
- Make the salsa without the lime juice.
- Drop the garlic and chili pieces one at a time into a running food processor, letting each get finely chopped before adding the next. Turn off the processor and remove the lid. Cut 1 tomato in quarters and add it to the food processor, along with the cilantro. Pulse 4 to 6 times, until you have a coarse puree. Scrape the mixture into a bowl.
- Cut the other tomato into ¼ inch pieces and add to the bowl, along with the green onion. Taste and season with lime juice (or vinegar) and salt, usually a generous ½ teaspoons This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.
- Heat a wok (or a very large skillet) over medium high heat. Drizzle in a little olive oil, then, in 2 batches, stir-fry the steak until lightly browned. Remove to a plate, leaving behind as much oil as possible. Stir-fry the salsa until reduced – this can take up to 10 minutes. Add about ½ cup water or beef broth, return the browned meat to the pan and bring to a boil. Serve, passing around quartered limes and extra chopped green chili and cilantro.