Grandmas Mama Nina Mejia Mercado Flank Steak Picadillo Recipes

GRANDMA DOREEN'S FLANK STEAK

Steps:

• In a shallow non-reactive dish spread 2 garlic cloves and half the ginger slices so that all parts of the meat will come in contact with them. Rub the meat with the sesame oil and red pepper flakes and place the steak onto the garlic and ginger. Spread the remaining garlic and ginger over the meat and pour the red wine, soy sauce, and 2 tablespoons of honey into the dish. Cover with plastic warp and marinate for 2 hours or overnight. Turn the meat once during marinating.
• Heat a barbecue or grill. Cook the meat for 5 to 7 minutes on each side depending on the thickness of the meat. This may also be cooked under the broiler or, on the stove if you have a large enough skillet. The marinade can be used by bringing it to a boil in a saucepan and then straining.
• After removing it from the heat, let the flank steak sit for a few minutes, then slice thinly against the grain and serve in its own juices with cooked marinade sauce drizzled on top.

PICADILLO

Steps:

• In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.
• Serve with rice and beans or tortillas.

STEAK PICADILLO SOFT TACOS

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Sprinkle steak with salt and pepper. Add to skillet; sauté 3 to 4 minutes per side for medium-rare. Transfer to plate. Add bell pepper to skillet. Sauté 2 minutes. Add tomatoes with green chiles,olives, raisins, tomato paste, cumin, and allspice. Simmer until sauce is thick, stirring often, 3 to 4 minutes. Season to taste with salt, pepper, and olive brine.
• Cut steak into 1/3-inch-thick slices on diagonal across grain. Add steak and any juices to sauce in skillet; toss to blend.
• Char tortillas over gas flame or in broiler until blackened in spots, 15 to 20 seconds per side. Divide filling among tortillas. Sprinkle with cilantro and serve.

STEAK PICADO

Steps:

• generously salt and pepper the steak pieces and lightly brown in a little bit of oil for 3 minutes in a medium sized pot.
• add onion & garlic, saute for 2 minutes more.
• add remaining ingredients, bring to a low boil.
• reduce heat, cover and let it simmer for 45 -60 minutes.
• this can also be converted to a crock pot recipe. after browning the meat in a skillet, transfer to a crock pot, add remaining ingredients and cook on high for 4 hours or low for 8.

GRANDMA'S (MAMA NINA MEJIA-MERCADO) FLANK STEAK PICADILLO

Steps:

• * In a large enough pot, cook flank steak in 4 quarts of water. Ad salt to taste. * While meat is cooking, slice onion and tomatillos into thing wedges. * Peal garlic * Clean chile pods (deveined-remove seeds) and soak in one cup of hot water for about ten minutes. * Blend garlic, chile, and 1 cup of tomatillos using the same water from the chile. SET ASIDE * Once meat is cooked, shread it and SET ASIDE. SAVE the beef broth. * In a large saucepan, heat olive oil and saute sliced onion and tomatillos for about 7 minutes. * Add the mixture of garlic, tomatillos, and chile pods and saute for about 7 more minutes. * Add shreaded flank steak making sure to fold the meat so it gets coated with the mixture. * Add enough beef stew to cover the meat one inch above. * Bring it to a boil. Cover and reduce heat. Let it simer for 20-25 minutes. * Let it rest 10 minutes before serving with warm corn tortillas. (You can add cubed red potatoes) It is simple, but delicious!