By Witch Doctor on April 28, 2007
Photo by Bergy
Photo by Bergy
"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."
Serving Size: 1 (343 g)
Servings Per Recipe: 4
"This recipe is INCREDIBLY delicious!!! I had this at a Mexican restaurant once and have been looking for the recipe since. I followed the recipe exactly and it came out excellent."
"I knew that DH and I would like this when I read the recipe. I was particularly happy with this because it tastes exactly like the Steak Picado at our local Mexican restaurant (my favorite order). I didn't have any thin-cut steak, so I just used flap meat (a horrible-sounding name for a cut that has a wonderful flavor and texture!). Other than that, I made this as written. I'll definitely be making this one again, thanks for posting!"
"WOW! My husband is Mexican and I am a white girl that was raised in Mexico. I love Mexican food, but my cooking skills aren't that great when it comes to cooking it. This recipe was great! It came out perfect! For the first time my husband was drooling over my food and not comparing it to his mothers! Thank you! Also, I served it with corn tortillas and over steamed rice"
"I have had this many times in Mexico and your recipe rivals any that I had there. I like the salsa a bit chunky so did not process it after adding the chopped Roma tomato. Added 1 tbsp hotsauce when I simmered the browned steak. Thanks for memories of Mexico Witch Doctor and a very tasty dinner"