Best Spicy Bottom Round Steak Bistec Guisado Recipes

SPICY LEMON BEEF ROUND BOTTOM ROUND STEAK, BISTEC PICANTITO CON LIMON

Steps:

• 1. Purchase the bottom round steaks that have been put through a tenderizing machine. The steaks have all these little holes in them.
• 2. Put all of the above seasonings in a shaker and season the steaks liberally on each side very good. Let set for a while about 15 minutes. Then take the lime juice and pour over the steaks on both sides so the steaks get a nice coating of lime or lemon juice. Let marinate like this for a few hours in the fridge.
• 3. When ready to fry take out and sprinkle a little more seasoning on the them from the shaker bottle. Heat the olive oil in the skillet. when oil is shimmering place one steak in the skillet and fry about a minute one each side. Take out and do the next steak continue until all have been fried. Do not over fry. They should be a little medium rare in the middle. Serve with my Tomatillo salsa, and more lime wedges. Tomatillo sala recipe is posted on the JAP website. Enjoy

BISTEC ENCEBOLLADO (PUERTO RICAN STEAK AND ONIONS)

Steps:

• Cut the cube steaks into strips and place them into a bowl or ziplock bag. Add 1 tbsp of olive oil, the vinegar, sazon, adobo and oregano. Toss to coat, and marinate for 1-2 hours in the refrigerator.
• Heat a Dutch oven or caldero over medium heat. Add 1 tbsp of olive oil, the sofrito, and the marinated beef. Stir for 3-4 minutes to begin browning the meat.
• Add the onions, tomato sauce, water and chicken bouillon. Stir to combine and bring the mixture to a boil.
• Reduce the bistec encebollado to a simmer, cover with a lid and cook for 40-45 minutes, or until the beef is tender.
• Serve with white rice and fried plantains.

BISTEC ENCEBOLLAO

Steps:

• In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
• When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.

PAN-SEARED ROUND STEAKS WITH MEXICAN SEASONING

Steps:

• Combine all dry seasonings in a small mixing bowl. Dust round steaks evenly on both sides with seasoning blend.
• Heat cast iron skillet over medium-high heat. Add oil, heat until it runs quickly in the pan and begins to shimmer. Sear steaks in batches to avoid crowding the pan, searing 1 - 2 minutes per side.
• Allow steaks to rest on a serving platter, tented with foil 5 minutes before serving.

SWISS STEAK

Steps:

• 1. Spray oven pan with Pam or other cooking spray to make cleanup easier. The pan should be large enough to let the meat lay in the bottom. (I even put it in the pan right out of the freezer------frozen !~)
• 2. Pour water over the meat. Sprinkle one envelope of dry soup mix over the meat with the bulk of it going into the water as this will make a gravy for your potatoes or rice. Save the other envelope for the next time you make this recipe.
• 3. Bake for about 1 hour to 1 1/4 hours at 350 degrees. You will be able to tell when it's done.
• 4. If I'm making baked potatoes, I put them in the oven when I place the meat in. Enjoy !!