Back on 11/10/17 I posted a dish, Higado al Sarten (Sauteéd Liver). It was just liver (which I like—but many people do not) sautéed in a skillet. Hence the “al sartén” appellation. This time, it’s Biftec al Sartén or, simply, Skillet Streak. We loved this dish in our family simply because it was so easy to prepare. It contained the usual steak ingredients; and the beef was pound with some flour, and cooked in the skillet along with potatoes and vegetables. What could be easier?
Note that the recipe can use whatever steak meat desired. It could be chuck, or boneless round steak or, what I used this time, sirloin strip steak. If using chuck, the cooking time will be greater, 1 1/4 to 1 1/2 hours for the meat to cook. If using boneless round or strip steak, the time will be less, about 1 hour or so.
The dish does not really need an accompaniment. The veggies and potatoes should be enough for the dish to stand on its own. In fact, in terms of vegetables, you can use whatever you like. If desired, you can substitute the carrot for green beans or peas, frozen or fresh. If using fresh vegetables, apply cooking time 10-15 minutes. For frozen veggies, refer to package directions. This is the archetypical winter dish and, served with a hearty red wine, you have yourself a winner.
BIFTEC AL SARTÉN
1 pound sirloin strip steak, or boneless beef round steak
1/4 cup all purpose flour
2 tablespoons olive oi
1 large onion, sliced into thin rings
1 cup beef bouillon
1/4 cup catsup
1 tablespoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
Salt to taste
1/2 teaspoon dried marjoram leaves
4 large potatoes, washed, scrubbed and slice into thin rounds
1 large carrot, peeled and sliced
- Coat steak pieces with flour; then pound into beef.
- Heat oil in a large skillet, and brown beef. Push beef to one side of pan, and stir-fry onion until tender.
- Add beef bouillon, catsup, Worcestershire sauce, pepper, salt, and marjoram. Heat to boiling, reduce heat to medium-low. Cover and simmer until beef is tender. About 1 hour
- 30 minutes before beef is done, add carrots and potatoes to skillet. Cover and simmer until vegetables are tender.
Yield: 4 servings.