Bistec a La Mexicana

Recipe by Witch Doctor
READY IN: 50mins


  • 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
  • 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)


  • 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.