Bistec en Salsa - Mexican Appetizers and More!

Bistec en Salsa

Bistec en Salsa is a staple in Puerto Rican kitchens! Tender cube steak is marinated in simple spices, then simmered in a rich tomato sauce until it’s melt-in-your-mouth delicious. Serve with rice for the perfect comforting meal!

Prep Time10

Cook Time1 20

Total Time1 30

Course: Dinner

Cuisine: Puerto Rican

Servings:

Calories: 545kcal

Ingredients

2 pounds cube steaks rinsed
2 tablespoons vegetable or corn oil
¼ cup white or apple cider vinegar
¼ cup dry red wine (optional)
6 garlic cloves peeled
¼ cup tomato sauce
1 teaspoon adobo seasoning
¼ teaspoon dry oregano
2 large onions cut into slices

Instructions

Marinade

Add garlic and oregano to a mortar and mash with the pestle.
Then add the vinegar and mix well.
Note: If you do not have a mortar and pestle, add the garlic, oregano and vinegar to a mini food chopper or blender and blend until smooth.

Seasoning

Place the cube steaks in a bowl and sprinkle both sides with adobo. Top the steaks with the blended garlic, oregano, and vinegar mixture. Drizzle in the oil. Toss the steaks, ensuring they’re fully coated in the marinade.
Cover and let marinate for a few hours. Note: Best if left to marinate overnight.

Cooking

Heat a skillet over medium heat and add the cube steaks along with the marinade. Add the wine. Cover the pan and let it cook for 10 minutes.
Reduce the heat to medium-low and simmer for 40 minutes, allowing the flavors to deepen and steaks to tenderize.
Uncover, flip the steaks over, and then add the onions and pour in the tomato sauce.
Stir in ¼ to ½ cup of water.
Cover the pan and let it simmer for another 30 minutes, or until the steak is tender and easily falls apart with a fork. The cube steaks are done.
Tip: If the liquid starts to reduce too much, add a little water to keep the steaks tender, flavorful and saucy and cook for a few more minutes to thicken slightly.

Serving

Serve with white or yellow rice. Drizzle steaks with sauce from pan.

Notes

Recipe Notes:

Adobo: When seasoning the steaks with adobo, be mindful not to overdo it. Simply sprinkle both sides as you would if you were adding salt or any other dry seasoning. Using too much can make the steaks overly salty, so a light, even coating is best.

Traditional Serving Ideas: Serve this dish with yellow rice with corn, or arroz blanco (Puerto Rican white rice) and a side of habichuelas guisadas (Puerto Rican beans). Plus a side of avocado slices for an authentic meal.

Storing Leftovers: Place leftovers in a container and refrigerate for up to 4 days.

Nutrition