1 1/2 lb skirt steak, thinly sliced
8 oz can tomato sauce
2-3 Serrano peppers, sliced
3 Roma tomatoes, sliced
2 bay leaves
1 small white onion, sliced
1 garlic clove, minced
3 small potatoes, sliced
Salt and pepper to taste
5 tablespoons olive oil
Directions:
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Add the sliced potatoes and cook until tender, about 10-12 minutes. Remove the potatoes from the oil and set them aside.
Add the minced garlic to the remaining oil in the pan and cook for 1-2 minutes until fragrant. Add the thinly sliced steak to the pan and cook until all the juice is released from the meat. Remove the meat from the pan and set it aside.
Add 1 tablespoon of olive oil to the pan and add the sliced onions and Serrano peppers. Cook for 2-3 minutes or until the onion is translucent.
Add the sliced tomatoes to the pan and cook for 1-2 minutes.
Add the tomato sauce and 2 bay leaves to the pan and let it bubble for a minute.
Add the steak and potatoes back into the pan and give everything a good stir. Cover and let it cook on low heat for 10 minutes.
Season with salt and pepper to taste before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 380 kcal | Servings: 4 servings