Best Costa Rican Jalapeno Pepper Steak Recipes

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COSTA RICAN JALAPENO PEPPER STEAK



Costa Rican Jalapeno Pepper Steak image

I came across this recipe in Costa Rica And asked the chef for his recipe.It turned out he was also Canadian.Delicious and easy to make. Try it.

Provided by Ray G

Categories     Steak

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

1 medium onion
1 -2 jalapeno pepper
1 chicken bouillon cube
1 tablespoon butter or 1 tablespoon oleo
1/4 cup evaporated milk
2 beef t-bone steaks, at room temp

Steps:

  • Grill, broil or pan fry steaks to your preference.
  • In a fry pan add butter chopped onion and chopped jalapeno (if less heat wanted seed and devein peppers) and cook for 1-2 minutes.
  • Add evaporated milk and chicken cube to pan and bring to boil stirring often.
  • Lower heat and simmer for about 2 minutes.
  • Place pre cooked steaks in sauce and heat through.
  • Place steak on platters and pour sauce over steaks.
  • Serve with rice and broccoli.
  • Enjoy.

Nutrition Facts : Calories 122.5, Fat 8.5, SaturatedFat 5.2, Cholesterol 24.7, Sodium 564, Carbohydrate 9.1, Fiber 1.1, Sugar 3, Protein 3.2

JALAPEñO AND LIME-MARINATED SKIRT STEAK TACOS



Jalapeño and Lime-Marinated Skirt Steak Tacos image

A spicy, tangy marinade helps tenderize this flavorful cut of meat that's perfect for tacos.

Provided by Rhoda Boone

Categories     Steak     Jalapeño     Lime Juice     Tortillas     Cheese     Lunch     Dinner     Summer     Grill     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 tacos

Number Of Ingredients 16

For the steak and marinade:
1 medium jalapeño, thinly sliced
2 garlic cloves, finely chopped
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon ground cumin
1 pound skirt steak, cut crosswise into 5-6-inch segments
For the tacos:
8 (8-inch) corn tortillas
Homemade or store-bought tomatillo salsa (for serving)
1/2 medium avocado, sliced
1/3 cup sour cream, thinned with a tablespoon of water or lime juice
Crumbled queso fresco (optional), cilantro leaves, thinly sliced red onion, and lime wedges (for serving)

Steps:

  • Marinate and cook the steak:
  • Combine jalapeño, garlic, cilantro, lime juice, oil, salt, pepper, and cumin in a large resealable bag or bowl. Add steak and toss to coat; if using bowl, wrap with plastic. Marinate at least 30 minutes at room temperature or chill up to overnight in refrigerator, tossing occasionally.
  • Let steak sit at room temperature 30 minutes before cooking if chilled. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, scraping off any bits that cling to meat; discard marinade. Grill steak 2-3 minutes per side for medium rare. Let rest 10 minutes before thinly slicing against the grain.
  • Assemble the tacos:
  • Warm tortillas in a microwave, oven, or over a gas flame. Divide steak among tortillas, then top with salsa, avocado, sour cream, queso fresco, if using, cilantro, and onion. Serve with lime wedges alongside.
  • Do Ahead
  • Steak can be marinated 1 day ahead; keep chilled.

THE BEST PEPPER STEAK



The Best Pepper Steak image

Pepper steak is a Chinese-American stir-fry dish that coats tender sliced steak and crisp-tender bell peppers in a deeply savory and slightly sweet sauce. We used flank steak here, but it is equally delicious with skirt or flap steak. No matter the cut, make sure to slice it thinly across the grain to ensure the meat is tender in the final dish. We tested bell peppers cut into a variety of sizes and found that one-inch pieces worked best, yielding peppers cooked to the perfect doneness (not too snappy but not at all mushy).

Provided by Food Network Kitchen

Categories     main-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 17

1 1/2 pounds flank steak
4 cloves garlic
One 1 1/2-inch piece ginger
7 tablespoons low-sodium soy sauce
1/4 cup Shaoxing wine or dry sherry
1 tablespoon sugar
Freshly ground black pepper
1/3 cup beef broth
2 teaspoons toasted sesame oil
2 tablespoons canola oil
1/2 medium white onion, cut into 1-inch pieces
1 large red bell pepper (about 8 ounces), cut into 1-inch pieces
1 large green bell pepper (about 8 ounces), cut into 1-inch pieces
1 tablespoon cornstarch
Sliced scallions, for topping
Toasted sesame seeds, for topping
Steamed white rice, for serving

Steps:

  • Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
  • Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
  • Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
  • About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
  • Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
  • Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
  • Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
  • Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
  • Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.

EASY PEPPER STEAK



Easy Pepper Steak image

We live on the eastern edge of the Sand Hills here in Nebraska, where most folks are ranchers. This popular pepper steak recipe is tasty as well as colorful. -Carolyn Butterfield, Atkinson, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 12

1 pound beef top round steak, cut into 1/4-inch x 2-inch strips
1 tablespoon paprika
2 tablespoons butter
1 can (10-1/2 ounces) beef broth
2 garlic cloves, minced
2 medium green peppers, cut into strips
1 cup thinly sliced onion
2 tablespoons cornstarch
2 tablespoons reduced-sodium soy sauce
1/3 cup cold water
2 fresh tomatoes, peeled and cut into wedges
Cooked rice

Steps:

  • Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

Nutrition Facts : Calories 365 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 465mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 4g fiber), Protein 32g protein.

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