My family adores spicy foods. Now that the colder weather is settling in for a long winter’s nap, it’s time to dust off some of those old family favorites. You know what I’m talking about – those dishes that warm you to your toes from the inside out.
I love all the peppers that go into this dish. Both the Yellow Hots and Habanero Peppers are optional, depending upon how much heat you want. Without these peppers, the dish is very mild. Either of these peppers will elevate the heat index (the yellow hot is the “milder” of the two), and both with definitely make the dish sizzle. When adding the hot peppers, take care not to get any of the oils on your skin – gloves are recommended.
While the recipe calls for Round Steak, tenderized, it would be wonderful prepared with Flap Meat or Skirt Steak. Flat Iron Steak or Flank Steak, although more expensive, would also be delicious.
Mexican Pepper Steak
2 lbs Round steak, tenderized
A pinch of salt
A pinch of black pepper
Chipotle Seasoning (Optional)
4 Tablespoons Olive Oil, divided
1 Yellow Onion, coarsely chopped
2 Tablespoon Flour, divided
½ Tablespoon Mild Taco Seasoning
1 Green Bell Pepper, sliced into rings
1 Red Bell Pepper, sliced into rings
1 Yellow Pepper, also know as Yellow Hots, cut into thin strips (Optional)
1/2 Habanero Pepper, finely chopped (Optional)
1 Cup Beef Broth
Pound meat with tenderizer side of a meat mallet. Sprinkle with salt, pepper, chipotle seasoning and let rest for 15 minutes. Slice steak int thin strips.
Heat oil in a large, heavy skillet over medium-heat. When oil shimmering, add steak and cook, stirring frequently, until browned but still pink in the center, about 5 minutes. Remove from skillet, set aside and cover to keep warm. Drain pan drippings into measuring cup. Set aside.
Heat remaining 2 tablespoons olive oil in same skillet. Add onions and sauté 2-3 minutes. Add 1 tablespoon flour and taco seasoning, brown. Add Peppers and cook until onions are tender, about 5-10 minutes.
Blend beef broth with pan drippings. Mix into skillet with peppers. Add meat, cover and simmer 20-25 minutes or until peppers are tender.
Blend remaining tablespoon of flour with a little water. Stir into pan, let cook until sauce has thickened.
Transfer to serving platter, pour sauce over steak strips and serve with warm tortillas to soak up all the spicy goodness.