Tony's Table: Bistec A La Mexicana

By Tony Tantillo

Bistec a la Mexicana

Ingredients:

8 oz. sliced (against the grain) skirt steak

1 medium tomato (5x5) wedged

Half large Spanish onion sliced

1 jalapeno cut into wheels

Fresh, fresh, fresh cilantro, 1 bunch coarsely chopped

Juice of half lime

2-3 tablespoons of olive oil

Salt and pepper to taste

The key to this dish is that the pan be very hot before putting in the ingredients, and try to use a thicker pan to hold the heat. Begin by adding the steak first to a really hot pan. This sears in the juices of the meat. Then add in the rest of the solid ingredients to get the sautee process going add salt and pepper to taste. Sautee until the vegetables soften slightly (do not over cook the veggies). They are meant to be eaten slightly firm. At the end add the lime juice and reduce a little longer just to concentrate the flavors a bit. Serve with warm tortillas and roll your own tacos. Enjoy.