Sizzling Mexican Steak With Rice And Beans Food

MEXICAN STEAK WITH HOMEMADE REFRIED BEANS

Steps:

• Put the steaks on a plate and rub them all over with the oil, chipotle paste and ½ tsp freshly ground black pepper. Leave at room temperature while you start the beans.
• For the beans, soften the onion in the oil in a frying pan. Once softened, stir in the spices for 2 mins, followed by the tomato purée, chipotle, sugar and vinegar. Tip in all the beans with 1 tsp salt, some pepper and half a can of water. Bubble gently until the water is almost evaporated.
• Heat a griddle or non-stick frying pan (or a barbecue). Season the steaks with salt. Fry, with the peppers alongside, for about 2 mins on each side, until the steaks are cooked to your liking and the peppers are charred. Lift the steaks onto a clean plate to rest for a few mins while you mash two-thirds of the beans. Stir in the whole beans and check the seasoning.
• Slice the steaks. Spread a good pile of beans onto 2 plates, and top with sliced steak and peppers. Add the avocado, a big squeeze of lime juice, some coriander leaves, a good dollop of soured cream and a pinch more paprika, if you like.

MEXICAN STEAK AND BEANS

Steps:

• In a resealable plastic bag, combine the first five ingredients. Add the steak; shake to coat. , In a large skillet, cook steak in oil until browned on all sides; drain. Add the celery, onion, water and chili sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add carrot; cover and simmer for 15 minutes. Stir in green pepper and beans. Cover and simmer 10 minutes longer or until meat and vegetables are tender. Serve with rice if desired.

FLANK STEAK WITH BLACK BEANS AND RICE

Steps:

• Season steak with salt and pepper. Heat vegetable oil in heavy large skillet over high heat. Add steak and cook until browned on all sides. Add bay leaves and stock. Reduce heat and simmer slowly until steak is very tender, turning occasionally, about 2 hours. Remove from heat and allow meat to cool in stock. Remove meat from stock and shred it. Reserve 1 cup cooking liquid; reserve remaining cooking liquid for another use.
• Heat olive oil in heavy large skillet over medium high heat. Add onion and saute until golden. Add garlic, oregano and cumin and saute until fragrant. Add tomatoes and continue to cook until most of liquid evaporates. Add shredded meat and 1 cup reserved cooking liquid. Season to taste with salt and pepper. Arrange the beef, rice and beans on a rectangular platter in three rows with the rice in the center (it should look like the Venezuelan flag). Heat vegetable oil in heavy large skillet over medium heat. Crack eggs into skillet. Fry until softly set. Serve atop beans, meat and rice.

STEAK WITH SPICED RICE & BEANS

Steps:

• Heat 3 tsp oil in a medium saucepan and cook the onion for 3-4 mins until golden. Stir in the rice and 1 tsp fajita seasoning, then cook for 1 min. Pour in 300ml boiling water and a pinch of salt and stir. Cover and simmer for 15-20 mins until all the water has been absorbed and the rice is tender. Stir in the beans and keep warm.
• Meanwhile, rub the remaining oil, fajita seasoning and salt and pepper over the rump steaks. Heat a griddle pan, then fry the steaks for 2-3 mins each side. Stir the coriander into the rice and serve with the steaks and a dollop of salsa on top.

MEXICAN - SIZZLING STEAK TACOS

Steps:

• Heat oil in heavy large skillet over medium heat.
• Add the bell pepper and onion and saute until tender, about 5 minutes, then transfer the sauted vegetables to a small bowl.
• Add the steak to the same skillet and cook until no longer pink, about 2 minutes.
• Next add the jalapeño, cumin, chili powder, salt and pepper to taste and transfer the meat to a heated bowl.
• In a medium sized bowl combine the corn, tomatoes, avocado, cilantro, vinegar, and oil, set aside until needed.
• Warm the tortillas over a gas flame or electric burner until they begin to color, then transfer to a napkin-lined basket.
• Put everything on the table and enjoy!