This Mexican-inspired beef is packed with flavor. Tender sirloin steak is seared before being layered with potatoes, onions, and tomatoes for a filling and delicious meal. A bit of cilantro adds a nice bit of freshness to round out the meal. If you want to cook this on the grill instead of the stove when the weather is hot, try layering the meat and vegetables onto skewers then spinkle with chopped cilantro once they are cooked.
- 3 slices steak (beef, such as sirloin, about 1 cm. thick)
- ground black pepper
- 1 garlic cloves (peeled)
- 2 tablespoons vegetable oil
- 4 tomatoes (diced)
- 1 onions (cut into thin slices)
- 3 coriander (sprigs)
- 2 potatoes
- 1 poblano peppers (grilled, peeled and with the seeds removed.)
- Sprinkle the meat with salt and black pepper on both sides. Cut the garlic in half and rub the garlic on both sides of each steak. Allow the meat to sit at room temperature for 1 hour.
- Add half of the oil to a hot skillet. Saute each steak lightly on both sides, just enough to form a crust on each side. Remove the skillet from the heat and set aside.
- In another skillet, add the remaining oil and heat on medium heat. Add the onions and saute for about 8 minutes.
- Add the tomato and coriander to skillet and stir. Cook for another 5 minutes.
- Cut the meat into strips.
- Cut the potatoes into round, thick slices and place them on top of the meat.
- Add the onion and tomato mixture onto the potatoes and meat, and then top with the poblano pepper strips.
- Cover the skillet and cook for approximately 40 minutes on low heat.
- Allow the meat to rest for 5 minutes and serve.