Postres de La Cipota uses affiliate ads and if you use the links provided for you, I may be compensated a small amount, never at any extra cost to you. Petra, of Postres de La Cipota & The Makeup Equation, is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Petra and Postres de La Cipota are part of the Google AdSense program. Third party vendors, including Google, use cookies to serve ads based on a user's prior visits to your website or other websites. Google's use of advertising cookies enables it and its partners to serve ads to your users based on their visit to your sites and/or other sites on the Internet. Users may opt out of personalized advertising by visiting Ads Settings. I use cookies for analytics purposes only and never share or sell any email address I collect. Please see my Privacy Policy page for more information.

Bistec Salvadoreno


Mother's Day is Sunday, May 12th this year.  In honor of all the extremely hardworking mamas out there, I'm going to cook an easy and favorite dish of many a mama - Bistec Salvadoreno.  Anytime I've had a hard day, my husband knows he better walk through the door with a plate full of Bistec Salvadoreno and some Arroz Negrito.  Bistec simply means "steak" in Spanish.  Usually the word "bistec" is paired with the word, "encebollado".  Bistec encebollado basically means "steak and onion stew".  The onions are sauteed and placed on top of or near the steak.  I'm not a huge fan of onions, so I just make bistec. 

Although bistec means steak, this type of "steak" is much thinner than a real piece of steak meat.  In fact, bistec is very similar to another popular meat, fajita, in that they are both very thin cooked meats.    The only difference is that  fajita is generally grilled and not cooked in oil.  Scrambled eggs are also frequently served with bistec salvadoreno at the end of the cooking process.
Bistec is generally eaten with rice, tortillas, and hot sauce.  Because it's almost Mother's Day, I switched out the tortillas for some Italian bread with butter to make my lunch just a little fancier today.

This recipe comes from my wonderful sister-in-law Marilyn.  Her bistec is fantastic and tastes 100% autentico!  It's also the easiest recipe I've seen for this dish.  A secret ingredient in this recipe is the mustard.  Mustard is frequently used in many Salvadoran meat recipes to give the meat that extra delicious sabor.  My recipe for pollo guisado also uses mustard as a seasoning sauce. 
Ingredients:

1 -2 lb. of round cut steak

  • Mustard
  • Adobe all purpose seasoning
  • Black pepper and salt
  • Cooking Oil
  • Onions and tomatoes if you like 
  • Directions:

    Marinate the meat overnight. Cover it in salt, pepper, and mustard. This will tenderize and flavor the meat.

    Pour a lot of cooking oil into a hot skillet.

    When the oil is extremely hot, place steak into oil.  You can sprinkle on some adobe now if you feel it needs a little more flavor or salt.

    Cook steak about 5 minutes on each side.

    If you want to add the onions and tomatoes, add them towards the end of the cooking process and then leave them in with the steak in the skillet after you remove it from the heat.

    Serve with rice and tortillas.


    1 comments:

    Tina said...

    I love your site! Your recipes are very clear and helpful! :)

    Post a Comment

    La Cipota wants to hear from YOU! I love to get feedback on my recipes and I really enjoy reading all your comments!

    Subscribe to my Newsletter

     
    PostresLaCipoota Template provided by A Blog to Brag About