Bistec a la Veracruzana

Bistec a la Veracruzana ingredients

• 4 count sirloin steaks
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 4 medium Roma tomatoes
• 14.5 oz canned diced tomatoes
• 1 whole jalapeño pepper
• 0.5 cup green olives
• 2 tbsp capers
• 0.5 tsp dried oregano (Mexican)
• 0.25 tsp dried thyme
• 1 count bay leaf
• 0.25 cup white wine (dry, e.g., Sauvignon Blanc)
• 0.5 cup chicken broth
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp fresh parsley or cilantro

How to make Bistec a la Veracruzana

1. Pat the 4 sirloin steaks dry with paper towels. Season both sides of each steak generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it begins to shimmer. Place the seasoned steaks in the hot skillet, being careful not to overcrowd the pan; cook in batches if necessary.
3. Sear the steaks for 3-5 minutes per side for medium-rare to medium doneness, or until a nice crust has formed. The internal temperature should reach 130-135°F for medium-rare. Remove the cooked steaks to a plate and loosely tent with foil to rest.
4. Reduce the heat to medium-low. Add 2 tablespoons fresh olive oil to the same skillet. Add the 1 thinly sliced yellow onion and sauté for 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan.
5. Stir in the 3 minced garlic cloves and cook for another minute until fragrant. Add the 4 diced Roma tomatoes, 14.5 oz canned diced tomatoes (undrained), and 1 thinly sliced jalapeño pepper. Cook for 5 minutes, stirring occasionally, until the fresh tomatoes start to break down.
6. Stir in 1/2 cup pitted green olives, 2 tablespoons drained capers, 1/2 teaspoon dried Mexican oregano, 1/4 teaspoon dried thyme, and 1 bay leaf. Pour in 1/4 cup dry white wine and 1/2 cup chicken broth. Bring the sauce to a gentle simmer.
7. Reduce the heat to low, cover the skillet, and let the Veracruzana sauce simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning with 1/2 teaspoon salt and 1/4 teaspoon black pepper if needed.
8. Carefully return the rested steaks to the skillet, nestling them into the simmering sauce. Spoon some of the sauce over each steak. Cover and cook for an additional 2-3 minutes to warm the steaks through and allow them to absorb the flavors of the sauce.
9. Remove the bay leaf before serving. Garnish the Bistec a la Veracruzana with 2 tablespoons chopped fresh parsley or cilantro. Serve immediately with white rice or crusty bread to soak up the delicious sauce.

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