Bistec a la Mexicana

Ingredients

• 900 g (2 lb)beef sirloin — cut into small cubes
• 5roma tomatoes — diced
• 1white onion — chopped
• 3serrano chiles — minced
• 3 clovesgarlic — minced
• 3 tbspneutral oil
• 1 handfulfresh cilantro — chopped
• 1 tspfine salt
• 18corn tortillas — warmed on the comal

Method

1. Start by slicing the 900 g (2 lb) beef sirloin against the grain into thin strips, about 1/4 inch thick. This ensures tenderness. Season the beef generously with 1 tsp fine salt to enhance the flavor and help it brown well during cooking.
2. Heat a large, heavy-bottomed skillet over high heat and add 3 tbsp neutral oil. Once the oil is shimmering, sear the beef in batches. Avoid overcrowding the pan so each piece can develop a deep brown crust. Remove each batch as it browns and set aside.
3. Lower the heat to medium and add the sliced white onion to the same skillet. Cook for about 3 minutes, stirring occasionally, until the onion becomes translucent and starts to pick up color from the pan.
4. Add the 3 cloves of minced garlic, 5 chopped roma tomatoes, and 3 sliced serrano chiles to the onions. Stir well, scraping up any browned bits from the bottom of the pan, which will add depth to the sauce. Cook until the tomatoes soften and release their juices, creating a chunky sauce.
5. Return the seared beef and any accumulated juices back to the skillet. Stir to combine with the tomato mixture. Let it simmer gently for about 5 minutes, allowing the flavors to meld and the sauce to cling to the meat, which should remain tender.
6. Just before serving, stir in a handful of chopped fresh cilantro for a burst of freshness. Squeeze the juice of one lime over the dish to brighten the flavors. Serve the Bistec a la Mexicana with warm corn tortillas, rice, and beans for a complete meal.