Steak Chicana
Savor the bold and vibrant flavors of Steak Chicana, a hearty and flavorful Mexican-inspired dish that’s perfect for any occasion. This recipe features tender strips of beef sirloin steak, sautéed with garlic, onions, and a colorful medley of red and green bell peppers. A robust tomato-based sauce, infused with jalapeño heat, smoky chili powder, ground cumin, and paprika, adds a rich, warm depth of flavor to every bite. Simmered with beef broth for a melt-in-your-mouth texture, this dish is finished with fresh cilantro and a squeeze of zesty lime. Whether served over fluffy rice or wrapped in warm tortillas, Steak Chicana is a satisfying fusion of spice, freshness, and heartiness that’s sure to delight your taste buds. Perfect for a quick weeknight dinner or a festive family meal, this recipe brings authentic Tex-Mex flair to your table.
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Recipe Information
Ingredients
- 1 pound beef sirloin steak
- 2 tablespoons olive oil
- 3 pieces garlic cloves (minced)
- 1 medium white onion (sliced)
- 1 large red bell pepper (sliced)
- 1 large green bell pepper (sliced)
- 3 large Roma tomatoes (diced)
- 1 15-ounce can canned diced tomatoes
- 1 piece jalapeño (seeded and chopped)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup beef broth
- 2 tablespoons fresh cilantro (chopped)
- 1 piece lime (cut into wedges)
- 4 servings cooked rice or warm tortillas (for serving)
Instructions
1. Slice the beef sirloin steak into thin strips, about 1/2 inch wide. Set aside.
2. Heat olive oil in a large skillet or sauté pan over medium-high heat.
3. Add the minced garlic and sliced onions to the pan. Sauté for 2-3 minutes until the onions become translucent.
4. Toss in the red and green bell peppers. Sauté for another 3-4 minutes until the peppers begin to soften.
5. Push the vegetables to one side of the skillet, then add the beef strips to the other side. Cook for 3-4 minutes, stirring occasionally, until the steak is browned but not fully cooked through.
6. Stir in the diced Roma tomatoes, canned diced tomatoes (including their juice), and the chopped jalapeño.
7. Add the chili powder, ground cumin, paprika, salt, and black pepper. Mix everything together to coat the steak and vegetables evenly with the spices.
8. Pour in the beef broth and bring the mixture to a simmer. Reduce the heat to medium-low and cook for 10-12 minutes, allowing the flavors to blend and the sauce to thicken slightly.
9. Taste and adjust seasoning as needed. Sprinkle the chopped cilantro over the top just before serving.
10. Serve the Steak Chicana hot with cooked rice or warm tortillas on the side. Garnish with lime wedges for an optional citrusy kick.
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 833 mg | 36% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 10.3 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 99 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1132 mg | 24% | |
*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.
