Bistec borracho (beer-marinated skirt steak in tomato-pepper sauce)
Cooking Con Claudia · ♥ 2.7K likes · 40.9K views · 8 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tsp ground cumin
- 2½ tsp salt
- 2 lb skirt steak
- 4 cloves minced garlic cloves
- 1 whole lime
- 8 oz beer
- Maggi Jugo
- ¼ cup El Pato hot sauce
- 1 tsp veal bouillon
- 1 cup water
- 2 whole green peppers
- 1 whole jalapeno or serrano pepper
- 1 whole small onion
- 3 whole Roma tomatoes
- chopped cilantro
Trim excess fat from the steak (optional), cut into three pieces, then into strips against the grain.
- chili powder
- black pepper
In a bowl combine beer, minced garlic, the juice of one lime, Maggi Jugo, ground cumin, chili powder, salt and black pepper; mix and taste for salt.
Seed and cut the peppers into strips; peel and cut the onion into strips; halve the serrano; core the tomatoes and cut into strips.
- oil
Heat a little oil in a pan over medium-high; add the drained steak, separate it and cook until browned and its juices have evaporated, about five minutes.
Add a little more oil and saute the onion and peppers about two minutes.
Add the reserved marinade, the El Pato tomato sauce and the bouillon water; bring to a simmer and simmer about 10 minutes until reduced.
Return the steak, mix with the sauce, sprinkle in cilantro and cook about five minutes.
Finishing with cilantro and serving