Mexicali Round Steak
Treat your taste buds to a hearty and flavorful dinner with Mexicali Round Steak, a fusion of bold Tex-Mex flavors and tender beef perfection. This slow-simmered dish features juicy seared round steak bathed in a vibrant sauce of diced tomatoes, bell peppers, and aromatic spices like chili powder, cumin, and paprika. Infused with garlic and fresh cilantro, the dish is finished with a zesty squeeze of lime for a tangy kick. Perfect for family dinners, this comforting recipe pairs wonderfully with warm tortillas, fluffy rice, or roasted vegetables. With just 15 minutes of prep time, Mexicali Round Steak is an easy yet impressive meal that delivers hours of slow-cooked flavor. Ideal for fans of Mexican-inspired cuisine, this recipe promises tender beef and a colorful medley of vegetables in every bite.
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Recipe Information
Ingredients
- 2 pounds round steak
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced green bell pepper
- 1 medium, diced red bell pepper
- 15 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 1 cut into wedges lime
Instructions
Trim any excess fat from the round steak and cut it into 4 even portions.
Season both sides of the steak portions with salt and black pepper.
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the steak on both sides for 2-3 minutes per side until browned. Remove the steak and set it aside.
In the same skillet, add the diced onion and sauté for 2-3 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the diced green and red bell peppers and cook for 3-4 minutes until they begin to soften.
Add the canned diced tomatoes, tomato paste, and beef broth. Stir to combine.
Mix in the chili powder, cumin, paprika, oregano, and additional salt if needed.
Return the steak to the skillet, submerging it in the sauce.
Reduce the heat to low, cover the skillet, and simmer for 75-90 minutes, or until the steak is fork-tender.
Check occasionally and stir to ensure nothing sticks to the bottom of the pan.
Once done, garnish with fresh chopped cilantro and squeeze lime wedges over the steak before serving.
Serve hot with a side of rice, tortillas, or your favorite vegetables.
Nutrition Facts
Calories |
2161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 7405 mg | 322% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 30.1 g | ||
| Protein | 282.8 g | 566% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 6109 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
