Bistec a La Mexicana

"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."
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:


  • 1 tablespoon olive oil
  • 1 14 - 1 12 lbs beef, thin cut (I use the thin cut steaks that are prepared for Milanesa)
  • 12 cup water (or beef broth)
  • For Garnish

  • quartered lime
  • 2 green chilies, chopped
  • cilantro
  • 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)
  • 13 cup cilantro, roughly chopped (loosely packed)
  • 1 large green onion, roots and wilted outer leaves removed, chopped into small pieces
  • 1 tablespoon fresh lime juice (or light flavored vinegar)
  • salt


  • 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.

Questions & Replies

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  1. czentenony
    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.
  2. Muffin Goddess
    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!
  3. Athomp
    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
  4. Bergy
    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



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