Sautéed Steak a la Mexicana

Name: Sautéed Steak a la Mexicana
Yield: serves 4
Ingredients: 2 poblano chiles; 1 pound flat iron steak (top blade steak), sliced into 1/2-inch-thick strips; Salt and black pepper; 2 limes; 1/4 cup olive oil; 1 garlic clove, halved; 1 onion, sliced; 2 plum tomatoes, cored, seeded, and sliced into strips

December 9, 2011

This classic dish proudly displays the colors of the Mexican flag, which is most likely why it’s referred to as “belonging to Mexico” (a la Mexicana). It’s also where the fajita probably got its start. A quick sauté of traditional ingredients—tomato, onion, and chiles—shows how delicious and simple Mexican food can be.

Recipe notes

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