Best Spicy Lemon Beef Round Bottom Round Steak Bistec Picantito Con Limon Recipes

Spicy Lemon Pesto Flat Iron Steaks image

Provided by BIWFD

Categories Entrée

Time 30m

Yield Makes 4 servings

Number Of Ingredients 8

4 beef Flat Iron Steaks (6 to 8 ounces each)
3 large cloves garlic, minced
Salt
Freshly grated lemon peel (optional)
1/3 cup prepared basil pesto sauce
1 tablespoon fresh lemon juice
2 teaspoons freshly grated lemon peel
1/2 teaspoon crushed red pepper

Steps:

Combine Spicy Lemon Pesto ingredients in small bowl. Set aside.
Press garlic evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt, as desired.
Top steaks with pesto. Garnish with lemon peel, if desired.

Nutrition Facts : Calories 350

Spicy Lemon Beef Round Bottom Round Steak, Bistec Picantito con Limon image

Provided by Juliann Esquivel

Time 20m

Number Of Ingredients 10

4 large beef round bottom round steak, have them put through the tenderizer machine for you.
2 large limes or lemons juiced
1/3 c olive oil for frying
1 tsp ground oregano
1 tsp ground cumin powder
1 tsp garlic powder
1/4 tsp cayanne pepper
1/2 tsp ground black pepper
1 tsp salt
1 Tbsp goya adobo seasoning

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

Spicy Bottom Round Steak ( Bistec Guisado) image

Provided by Juliann Esquivel

Time 1h30m

Number Of Ingredients 12

5/6 medium size round steaks pounded flat to tenderize
2 medium sweet onions vidalia or texas sweet, sliced
3 clove fresh garlic mashed or put through a garlic press
1 c canola oil for frying
1/2 large green bell pepper, sliced in strips
1 can(s) italian style cut green beans
1 tsp garlic powder
1/2 tsp black pepper
1 1/2 tsp seasoned salt
1 medium jalapeno pepper seeded and membrane removed and diced
1 1/2 c all purpose white flour
1 can(s) 14 ounce can, fat free beef broth

Steps:

1. Lay your steaks out on a wooden cutting board before pounding the steaks season each one with a little garlic powder, black pepper and seasoned salt. Then pound each one with meat mallet or pounder to tenderize. Turn steaks over and do the same on the other side. Next dredge each steak in flour set aside.
2. Next heat oil in a very large skillet. When oil is shimmering take each steak and fry until golden on each side. Take out and set aside on a platter or dish.
3. Take out all but 1/4 cup of the oil from the fry pan and add mashed garlic, diced onions, sliced bell peppers and diced jalapeno. Saute these veggies until limp. Next add the can of beef broth stir well and set each steak back into the skillet add a quarter cup water. reduce heat to medium low cover with a tight lid and cook for 1 hour.
4. After one hour uncover take out the steaks remove to a platter. To the sauce in the fry pan add the can of italian style cut green beans. Heat and mix well in the sauce add pour over the steaks. Heat tortillas and roll up and place along side. Everyone serves themselves the steak cuts in slices and wraps in the tortillas with some sauce. This can also be served with a rice dish and a salad. Enjoy