Mexican Beef and Sautéed Veggies

Ingredients

Estimated total cost: €17.17 · €2.86/serving

• Salt and black pepperEst. price €0.02–€0.08
• 1/4 cup olive oilEst. price €0.60–€1.80
• 2 plum tomatoes, cored, seeded, and sliced into stripsEst. price €0.30–€0.70
• 1 garlic clove, halvedEst. price €0.15–€0.35
• 1 onion, slicedEst. price €0.40–€0.90
• 2 poblano chilesEst. price €1.20–€2.50
• 1 pound flat iron steak (top blade steak), sliced into 1/2-inch-thick stripsEst. price €14.00–€22.00
• 2 limesEst. price €0.50–€1.00

Steps

1. 1

   Char the chiles on all sides by roasting them over high heat using a gas stove, barbeque grill, or a dry cast-iron or nonstick skillet. The process should take a few minutes over an open flame or approximately 10 minutes in a skillet.

2. 2

   After cooking, transfer the chiles away from the heat source and enclose them in a sealed container for 5 minutes. This step traps steam that helps loosen the skin from the flesh. In case you don't have a plastic bag, alternatively cover a bowl tightly with aluminum foil or plastic wrap to achieve the same effect.

3. 3

   Remove the skins from the peppers. Trim off the stem, deseed, and devein them. Proceed to slice them into strips that are 1/2 inch wide.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  This dish is a traditional Mexican recipe that showcases the vibrant flavors of the region. The combination of spices, vegetables, and protein reflects the diverse culinary heritage of Mexican cuisine.

• Seasonal note

  This dish is best made in late summer or early fall when tomatoes, garlic, onion, and poblano chiles are in season for optimal flavor and freshness.

• Health note

  Mexican Beef and Sautéed Veggies is a protein-rich dish that provides 24g of protein per serving. It is also a good source of healthy fats from olive oil and vitamins A and C from the vegetables, supporting immune function and skin health.