CARNE EN SU JUGO

Carne en su Jugo image

Provided by Martita Jara, Food Network Star Season 12 Finalist

Time 2h

Yield 4 servings

Number Of Ingredients 17

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2 pounds flank steak, cut into 4 even pieces
Kosher salt and ground black pepper
1 teaspoon dried rosemary, rubbed between the palms of your hands to release the oils
1/2 teaspoon ground cumin
2 tablespoons vegetable oil
2 cups chopped sweet onion
1 cup chopped tomato
2 serrano chiles, slit down the middle but kept whole
3 cups sliced cremini mushrooms
2 teaspoons chopped garlic
3 cups beef broth
One 15-ounce can pinto beans, drained and rinsed
2 bay leaves
1/2 cup chopped fresh cilantro
3 radishes, thinly sliced
2 limes, cut into wedges
Tortillas, for serving

Steps:

Sprinkle the steak all over with 2 teaspoons salt and 1 teaspoon pepper, and then with the rosemary and cumin. Let sit at room temperature for 20 minutes before cooking.
Place a 5-quart pot over medium-high heat and add the oil. Once the oil is hot, add the steak, in batches if necessary, and brown on both sides, 2 minutes per side. Transfer to a plate and set aside.
Lower the heat to medium and add the onions, tomatoes, serranos, 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute for about 4 minutes. Add the mushrooms, garlic and another 1/2 teaspoon salt and 1/4 teaspoon pepper, and saute for 2 minutes more. Return the steak with its juices to the pot, along with the broth, beans, bay leaves, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 cup water. Stir to combine. Allow to come up to a simmer, then turn the heat to very low, cover with a tight-fitting lid, and simmer for 1 hour. Taste and add salt if necessary. Fish out and discard the serrano chiles.
Divide the steak and the mushroom-bean broth among 4 shallow bowls. Garnish with the chopped cilantro, sliced radishes and lime wedges. Serve with your favorite tortillas and enjoy!