Bistec con Papas with Cucumber Salad
Bistec con Papas with Cucumber Salad
Ingredients
For the Bistec con Papas
- 1 1/2 pounds beef sirloin or round steak, cut into 1/2-inch strips
- 1 1/2 pounds potatoes, peeled and cut into 1/2-inch cubes
- 1 onion, medium, thinly sliced
- 1 bell pepper, medium, any color, thinly sliced
- 3 cloves garlic, minced
- 1 can tomato sauce, 8 ounce
- 1/2 cup beef broth
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon oregano, dried
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons olive oil, divided
- 1/4 cup fresh cilantro, chopped, for garnish
For the Cucumber Salad
- 1 cucumber, medium, chopped into bite-sized pieces
- 1/2 red onion, small, finely chopped or thinly sliced
- 160 g low fat Greek yogurt
- 1 clove garlic, minced, or to taste
- 1 tablespoon lemon juice, freshly squeezed, or to taste
- 6 ml olive oil, or grapeseed oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Season the beef strips with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min
- 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef in batches and sear until browned on all sides. Remove beef and set aside.
⏱️ 8 min
- 3
Add the remaining 1 tablespoon of olive oil to the skillet. Add the cubed potatoes and cook, stirring occasionally, until lightly browned and starting to soften, about 8-10 minutes.
⏱️ 10 min
- 4
Add the sliced onion and bell pepper to the skillet with the potatoes. Cook until softened, about 5-7 minutes.
⏱️ 7 min
- 5
Stir in the minced garlic, ground cumin, and dried oregano. Cook for 1 minute until fragrant.
⏱️ 1 min
- 6
Return the seared beef to the skillet. Pour in the tomato sauce and beef broth. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring to a simmer.
⏱️ 3 min
- 7
Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender and the sauce has thickened slightly. Stir occasionally.
⏱️ 20 min
- 8
While the bistec con papas simmers, prepare the cucumber salad. Wash the cucumber and chop it into bite-sized pieces. Peel and finely chop or thinly slice the half small red onion. If using fresh garlic, peel and mince it finely.
⏱️ 5 min
- 9
In a medium mixing bowl, combine the 160 grams of low fat Greek yogurt, 1 tablespoon of freshly squeezed lemon juice, and 6 ml of olive oil. Add the minced garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of freshly ground black pepper. Whisk until well combined and smooth. Taste and adjust seasoning as needed.
⏱️ 3 min
- 10
Add the prepared cucumber and red onion to the bowl with the dressing. Gently toss all the ingredients together until evenly coated.
⏱️ 2 min
- 11
Once the bistec con papas is ready, stir in the fresh chopped cilantro. Serve hot with the refreshing cucumber salad on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Bistec con Papas with Cucumber Salad
For the Bistec con Papas
- 1 1/2 pounds beef sirloin or round steak, cut into 1/2-inch strips
- 1 1/2 pounds potatoes, peeled and cut into 1/2-inch cubes
- 1 onion, medium, thinly sliced
- 1 bell pepper, medium, any color, thinly sliced
- 3 cloves garlic, minced
- 1 can tomato sauce, 8 ounce
- 1/2 cup beef broth
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon oregano, dried
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons olive oil, divided
- 1/4 cup fresh cilantro, chopped, for garnish
For the Cucumber Salad
- 1 cucumber, medium, chopped into bite-sized pieces
- 1/2 red onion, small, finely chopped or thinly sliced
- 160 g low fat Greek yogurt
- 1 clove garlic, minced, or to taste
- 1 tablespoon lemon juice, freshly squeezed, or to taste
- 6 ml olive oil, or grapeseed oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Season the beef strips with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min - 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef in batches and sear until browned on all sides. Remove beef and set aside.
⏱️ 8 min - 3
Add the remaining 1 tablespoon of olive oil to the skillet. Add the cubed potatoes and cook, stirring occasionally, until lightly browned and starting to soften, about 8-10 minutes.
⏱️ 10 min - 4
Add the sliced onion and bell pepper to the skillet with the potatoes. Cook until softened, about 5-7 minutes.
⏱️ 7 min - 5
Stir in the minced garlic, ground cumin, and dried oregano. Cook for 1 minute until fragrant.
⏱️ 1 min - 6
Return the seared beef to the skillet. Pour in the tomato sauce and beef broth. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring to a simmer.
⏱️ 3 min - 7
Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender and the sauce has thickened slightly. Stir occasionally.
⏱️ 20 min - 8
While the bistec con papas simmers, prepare the cucumber salad. Wash the cucumber and chop it into bite-sized pieces. Peel and finely chop or thinly slice the half small red onion. If using fresh garlic, peel and mince it finely.
⏱️ 5 min - 9
In a medium mixing bowl, combine the 160 grams of low fat Greek yogurt, 1 tablespoon of freshly squeezed lemon juice, and 6 ml of olive oil. Add the minced garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of freshly ground black pepper. Whisk until well combined and smooth. Taste and adjust seasoning as needed.
⏱️ 3 min - 10
Add the prepared cucumber and red onion to the bowl with the dressing. Gently toss all the ingredients together until evenly coated.
⏱️ 2 min - 11
Once the bistec con papas is ready, stir in the fresh chopped cilantro. Serve hot with the refreshing cucumber salad on the side.
⏱️ 2 min