Super Steak Suizo
Hold on to your taste buds, you’re about to take a trip south of the border! This recipe is standard menu fare at many Mexican restaurants, but we’ve adapted it for home cookin’. This Steak Suizo is fantastic when served with Margaritas, or with a bold red wine. However, it’s just as good with Horchata, a kind of cold, thin milkshake made with rice, sometimes found in Mexican groceries, and almost always in better Mexican restaurants.
Mess Factor of: 3
A few dishes, a couple of pots and pans, but sip enough Margaritas, and it won’t matter, anyhow.
- Ingredients: What you’ll need:
Skirt Steak- 1 for every person you’re feeding. Some Mexican groceries will run the steak through a tenderizing machine in the meat department for you. This is a really big time and effort saver- you want to eat, not beat your meat!
Spanish Rice or Yellow rice- 1 box will do nicely, since the steak is the star here- follow directions on the box.
Refried Beans- 1 can is plenty, again just follow the directions
Limes- 2 medium limes work well, you’re just going to use the juice, anyway.
Jalapenos- As many as you think you’ll enjoy eating without breathing fire. Find pre-sliced jars of them in your grocery store
Queso Blanco or Queso Fresco- These are two of the cheeses you can use. Queso Blanco is aged slightly, slightly creamy, and has a more robust flavor. Queso Fresco is young cheese, very crumbly, and tends to seep water in its packaging. This is perfectly normal, and no cause for alarm.
Cheddar Cheese- 1 lb. package of shredded cheddar
Adobo- This is a spice mixture very similar to Mrs. Dash “no salt seasoning”, with the exception that Adobo does have salt in it. I personally don’t care for it that much, as it seems to overpower the taste of the steak, but try it- sparingly!
Broiler Pan- This is that weird contraption in the bottom of your oven that looks like a steel square with holes in it, and it should because that’s exactly what it is.
Cilantro- This is a cousin of parsley, has a sort of minty flavor, and is nice as both a seasoning and a garnish.
- Cooking Instructions: Getting Started:
Cut the limes into halves and squeeze the juice into a shallow bowl, casserole, whatever you can find. It is important that you have enough juice to cover the steaks completely. Place steaks in the juice, and place into fridge. Let stand for about 1 hour. Why? Skirt steak is a tougher cut of meat, and the acid in the lime juice will actually help to break down some of the connective tissue in the meat. It’s basically a liquid tenderizer.
While your steaks are marinating, get your oven nice and hot. A lot of ovens have a “broil” setting, go ahead and get it going.
Put your refried beans in pot on the stovetop, low heat will be fine
Start cooking your rice. Rice takes a while to make, and it will be just fine for a while after it’s finished.
When the hour long lime bath is over, use some paper towels to pat the steaks dry. Place them on the broil pan, and into the broiler.
Check periodically on the steaks. If you can get them pre-tenderized, they will cook faster. After 8-10 minutes, the steak should be just about done. Take them out of the broiler and crumble a good amount of the queso on them. Break some of the cilantro of it’s stem and sprinkle it over the steaks. Place the pan back into the broiler until queso melts and turns bubbly.
Finishing:
After the steaks are nicely coated with the queso and cheddar, place them on a plate, with a heaping spoonful of the refried beans, and a heaping spoonful of rice. Sprinkle the Adobo on the steak if you wish. Place your jalapeno slices on top of the steak, and sit down to eat. It’ll be a fiesta in your mouth!
This entry was posted
on Monday, November 16th, 2009 at 9:18 pm and is filed under Beef.
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