Bistec en Cazuela

Method9 steps · about 50 min

1. 1

   Step 1: In a small bowl combine the salt (1 teaspoon), garlic powder (1 teaspoon), dried oregano (½ teaspoon), cumin (¼ teaspoon) and black pepper (¼ teaspoon).

   Uses 1 teaspoon Kosher Salt · 1 teaspoon Garlic Powder · ½ teaspoon Dried Oregano · ¼ teaspoon Cumin Powder · ¼ teaspoon Black Pepper

2. 2

   Step 2: Cut the steaks in half to make 8 pieces. Sprinkle the steaks on both sides with the prepared seasoning mix.

   Uses 1 1/4 lb top sirloin steak, thinly sliced into 4 steaks · Prepared salt, garlic powder, oregano, cumin and pepper seasoning mix

3. 3

   Step 3: Heat the olive oil (2½ tablespoon) in a large, deep skillet or a large pot over medium-high heat. When the oil is hot, but not smoking, add the steaks. Cook for 30 seconds to 1 minute per side to brown. Do not cook all the way through. You may have to do this in batches. Repeat until all of the steaks are browned.

   Brown one steak side, then repeat on the other side · 1 minUses 2½ tablespoon Olive Oil · Eight seasoned thin raw steak pieces

4. 4

   Step 4: Take the pan off the heat, remove the browned steaks to a plate and loosely cover them with foil. Reserve the pan and its browning juices.

   Uses Browned partially cooked steak pieces

5. 5

   Step 5: Place the skillet back over medium to medium-low heat and add the onions. Cook the onions, stirring frequently for 5 minutes until they start to soften.

   Soften sliced onions · 5 minUses Pan with reserved steak-browning oil and juices · 1 Medium Yellow Onion (sliced thin)

6. 6

   Step 6: Add the garlic (2–3) to the skillet and cook for 1 minute, stirring frequently.

   Cook minced garlic with onion · 1 minUses Softened onion in steak-browning pan · 2–3 garlic cloves, minced

7. 7

   Step 7: Deglaze the skillet with the white wine (¼ cup) and cook for approximately 1-2 minutes until most of the liquid has evaporated, stirring frequently.

   Deglaze with white wine until mostly evaporated · 2 minUses Cooked onion-garlic pan base · ¼ cup White Wine

8. 8

   Step 8: Next, add the tomato sauce, water (1 cup) and the bay leaf (1) to the skillet, raise the heat to medium and bring the liquid to a simmer. Cover, lower the heat to medium-low and cook the tomato sauce at a simmer for 10 minutes, stirring occasionally. Keep the sauce at a simmer, if the liquid is boiling too vigorously lower the heat a bit.

   Simmer Tomato Sauce · 10 minUses Prepared wine-deglazed onion-garlic base · One 8-ounce can tomato sauce · 1 cup Water · 1 Bay Leaf

9. 9

   Step 9: Return the reserved browned steaks and their plate juices to the prepared tomato sauce, arranging them under the sauce. Cover and simmer gently about twenty to twenty-five minutes until tender; tougher cuts may need longer. Add a little of the separate optional thinning water only if the sauce becomes too thick. Remove and discard the cooked bay leaf before serving.

   Simmer Steaks · 25 minUses Prepared simmered tomato-onion sauce with bay leaf · Reserved browned thin steaks and their plate juices · Additional water as needed if longer braising thickens sauce, optional