BONNIE'S MEXICAN STYLE STEAK

BONNIE'S MEXICAN STYLE STEAK image

Provided by BonniE !

Time 1h15m

Number Of Ingredients 7

1 1/2 pounds lean chuck steak, 1 inch thick, with all fat removed
garlic powder to shake
2 tablespoons extra virgin olive oil
one 10 ounce can enchilada sauce, old el paso brand
1 15 ounce can of hormel tamales in sauce
a little sherry to deglaze the skillet
1/2 cup water

Steps:

1. 1. Note: Follow recipe as written. Don't add salt.
2. Trim and remove all fat from the steak. Make sure steak is the same thickness, not more than 1 inch thick.
3. Lay steak on a cutting board and sprinkle with garlic powder, and flatten with mallet, turn steak over and do the other side.
4. In a medium skillet with a tight fitting lid, brown steak in olive oil, get a nice sear on both sides. Make sure the steak just fits in the skillet. Deglaze the skillet with a little sherry and stir the meat around in it.
5. Drain tamales, reserving the sauce. Unwrap tamales and cut in thirds, set aside. You will add them at the end.
6. Combine reserved tamale sauce, 10 ounces of enchilada sauce (measure it) and 1/2 cup of water, whisk and pour over steak in skillet.
7. Cover and simmer until meat is tender, about 1 hour or a few minutes more until it is fork tender.
8. When the steak is tender, add tamale pieces and warm through..
9. Use the wonderful gravy to spoon over potatoes and steak. Enjoy!
10. Cook's Tip: The big surprise to me was what happened with the gravy. It becomes dark and rich and the flavor is divine! It also thickens beautifully with no help from me! A definite keeper in this house.
11. Serve with mashed potatoes. We like to serve the steak with my https://www.justapinch.com/recipes/side/potatoes/spanish-potatoes.html?r=1 as depicted in the photo.