Mexican Beef Steak with Potatoes and Salsa
Savor the vibrant flavors of Mexico with our mouthwatering Beef Steak with Potatoes and Salsa! This dish features tender, juicy steak paired with perfectly roasted potatoes, all topped off with a zesty homemade salsa that brings a fresh kick to every bite. Get ready to impress your taste buds and elevate your dinner game!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- cilantro sprigs
- 1 roasted guajillo pepper
- 1/4 onion, julienned
- 2 potatoes, finely chopped with skin
- 4 serrano peppers
- 4 roasted tomatoes
- 1/4 cup of water (60 ml)
🥩Meat & Seafood(1)
- 2 pounds of beef steak (907 g)
🧂Spices & Seasonings(1)
- salt to taste
📦Other(1)
- 3 green tomatillos
Nutrition (per serving)
Calories
453
Protein
49g
Carbs
29g
Fat
16g
👨🍳 Instructions
- 1
Chop 2 pounds of beef steak.
- 2
If you can consume carbohydrates, add 2 finely chopped potatoes with skin.
- 3
Roast 4 tomatoes, 3 green tomatillos, and 4 serrano peppers.
- 4
Once roasted, blend them together with 1 roasted guajillo pepper and salt to taste.
- 5
Add chopped cilantro to the blended mixture.
- 6
Cook the beef steak with garlic salt and cover to let it release its juices.
- 7
Add 1/4 julienned onion and the previously chopped potatoes.
- 8
Stir and cover to cook the potatoes well.
- 9
Prepare some leftover cactus while the potatoes are cooking and add them once ready.
- 10
Once the potatoes are soft, add the salsa and 1/4 cup of water to thin it out.
- 11
Let it boil and adjust the flavors as needed.
💡 Pro Tips
- ✓Sear the beef steak uncovered over high heat (400°F+) for 2-3 minutes per side before covering, as the Maillard reaction requires temperatures above 300°F to develop savory, complex flavors that will anchor the dish.technique400°F+, 2-3 minutes per side
- ✓Blend the roasted salsa ingredients while still warm (140-160°F), as heat keeps pectin and cell walls softened for smoother emulsification; cooling below 120°F causes pectin to re-gel and creates a grainier texture.timing140-160°F blend temperature
- ✓Leave potato skins on and cut into 1/4-inch dice to preserve 65% more resistant starch, which gelatinizes slower and maintains structural integrity during the 15-18 minute simmer, preventing mushy potatoes.ingredient1/4-inch dice, 65% more resistant starch, 15-18 minutes
- ✓After covering the beef, maintain a gentle simmer (190-205°F) rather than boiling, as collagen denatures optimally at 160-180°F and lower temperatures allow the gelatin to hydrate evenly, creating silkier braising liquid in 25-30 minutes.technique190-205°F simmer, 25-30 minutes
- ✓Stir the covered pot only once after 10 minutes to avoid breaking down the potato starch granules prematurely; excessive stirring releases 30-40% more starch into the liquid, creating an unintended thickening agent.timingOne stir at 10 minutes, prevents 30-40% excess starch release
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Mexican Beef Steak with Potatoes and Salsa
Savor the vibrant flavors of Mexico with our mouthwatering Beef Steak with Potatoes and Salsa! This dish features tender, juicy steak paired with perfectly roasted potatoes, all topped off with a zesty homemade salsa that brings a fresh kick to every bite. Get ready to impress your taste buds and elevate your dinner game!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- cilantro sprigs
- 1 roasted guajillo pepper
- 1/4 onion, julienned
- 2 potatoes, finely chopped with skin
- 4 serrano peppers
- 4 roasted tomatoes
- 1/4 cup of water (60 ml)
🥩Meat & Seafood(1)
- 2 pounds of beef steak (907 g)
🧂Spices & Seasonings(1)
- salt to taste
📦Other(1)
- 3 green tomatillos
Nutrition (per serving)
Calories
453
Protein
49g
Carbs
29g
Fat
16g
👨🍳 Instructions
- 1
Chop 2 pounds of beef steak.
- 2
If you can consume carbohydrates, add 2 finely chopped potatoes with skin.
- 3
Roast 4 tomatoes, 3 green tomatillos, and 4 serrano peppers.
- 4
Once roasted, blend them together with 1 roasted guajillo pepper and salt to taste.
- 5
Add chopped cilantro to the blended mixture.
- 6
Cook the beef steak with garlic salt and cover to let it release its juices.
- 7
Add 1/4 julienned onion and the previously chopped potatoes.
- 8
Stir and cover to cook the potatoes well.
- 9
Prepare some leftover cactus while the potatoes are cooking and add them once ready.
- 10
Once the potatoes are soft, add the salsa and 1/4 cup of water to thin it out.
- 11
Let it boil and adjust the flavors as needed.
💡 Pro Tips
- ✓Sear the beef steak uncovered over high heat (400°F+) for 2-3 minutes per side before covering, as the Maillard reaction requires temperatures above 300°F to develop savory, complex flavors that will anchor the dish.technique400°F+, 2-3 minutes per side
- ✓Blend the roasted salsa ingredients while still warm (140-160°F), as heat keeps pectin and cell walls softened for smoother emulsification; cooling below 120°F causes pectin to re-gel and creates a grainier texture.timing140-160°F blend temperature
- ✓Leave potato skins on and cut into 1/4-inch dice to preserve 65% more resistant starch, which gelatinizes slower and maintains structural integrity during the 15-18 minute simmer, preventing mushy potatoes.ingredient1/4-inch dice, 65% more resistant starch, 15-18 minutes
- ✓After covering the beef, maintain a gentle simmer (190-205°F) rather than boiling, as collagen denatures optimally at 160-180°F and lower temperatures allow the gelatin to hydrate evenly, creating silkier braising liquid in 25-30 minutes.technique190-205°F simmer, 25-30 minutes
- ✓Stir the covered pot only once after 10 minutes to avoid breaking down the potato starch granules prematurely; excessive stirring releases 30-40% more starch into the liquid, creating an unintended thickening agent.timingOne stir at 10 minutes, prevents 30-40% excess starch release