Puntas de Filete a la Mexicana with Arroz Rojo

Puntas de Filete a la Mexicana with Arroz Rojo ingredients

• 1.25 lbs sirloin steak, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1/2 white onion, sliced
• 2 jalapeños, seeded and sliced
• 3 cloves garlic, minced
• 3 Roma tomatoes, diced
• 1/2 cup chicken broth
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup long-grain white rice
• 1 tbsp vegetable oil
• 1/4 cup tomato puree
• 1.5 cups chicken broth
• 1/2 tsp salt
• 1/4 cup frozen peas and carrots (optional)

How to make Puntas de Filete a la Mexicana with Arroz Rojo

1. Pat the 1.25 lbs sirloin steak pieces dry with paper towels and season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. This helps create a better sear.
2. Heat 1 tablespoon of vegetable oil in a medium saucepan over medium-high heat. Add 1 cup of long-grain white rice and toast it, stirring frequently, for 5-7 minutes until golden brown.
3. Drain any excess oil from the rice, then stir in 1/4 cup of tomato puree, 1.5 cups of chicken broth, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes.
4. After 15 minutes, remove the rice from heat, stir in 1/4 cup of optional frozen peas and carrots, and let it rest, covered, for another 10 minutes to allow the steam to finish cooking the grains.
5. While the rice cooks, heat 2 tablespoons of vegetable oil in a large skillet or comal over medium-high heat until shimmering. Add the seasoned steak pieces in a single layer, working in batches if necessary, and sear for 2-3 minutes per side until browned but still slightly pink inside.
6. Remove the seared steak from the skillet and set aside. Reduce the heat to medium, then add 1/2 sliced white onion and 2 seeded and sliced jalapeños to the same skillet. Sauté for 3-5 minutes until softened and lightly caramelized.
7. Stir in 3 minced garlic cloves and 3 diced Roma tomatoes. Cook for another 5-7 minutes, stirring occasionally, until the tomatoes begin to break down and form a sauce.
8. Return the seared steak to the skillet with the vegetables. Pour in 1/2 cup of chicken broth and bring the mixture to a gentle simmer. Cook for 2-3 minutes, allowing the flavors to meld and the steak to finish cooking through, if desired.
9. Stir in 1/4 cup of fresh chopped cilantro just before serving. Taste and adjust seasoning with additional salt and pepper if needed.
10. Fluff the Arroz Rojo with a fork. Serve the Puntas de Filete a la Mexicana hot alongside the Mexican Red Rice for a satisfying and flavorful lunch.

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