THE FIRE-STUNG STEAK-PULP

(Our Play on Bistec Picado / Chopped Steak)

THE FIRE-STUNG STEAK-PULP

Ingredients: 500g Beef sirloin (1cm cubes), 1 Onion (diced), 1 Bell pepper (diced), 2 Tomatoes (chopped), 1 tsp Cumin, 1 tsp Chili powder, 1 tsp Black pepper, 50ml Beef stock, 1 tbsp Tomato purée...

Ingredients

  • 500g Beef sirloin (1cm cubes)
  • 1 Onion (diced)
  • 1 Bell pepper (diced)
  • 2 Tomatoes (chopped)
  • 1 tsp Cumin
  • 1 tsp Chili powder
  • 1 tsp Black pepper
  • 50ml Beef stock
  • 1 tbsp Tomato purée

Cooking Method

  1. The Scorch Sear beef cubes on maximum heat until dark brown and charred; remove.
  2. The Architect Sauté onion, pepper, and tomatoes in the beef fat until they soften and release juice.
  3. The Bloom Add spices and tomato purée with a 30ml splash of stock; the steam will pop the tomato skins.
  4. The Marriage Return beef to the pan; simmer for 4 minutes until the liquid reduces to a thick, dark red lacquer.
  5. The Final Flourish Finish with raw fresh jalapeño slices and lime.

Cuisine: Mexican

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