Carne en su Jugo

  • Yield : 4 servings
  • Cook Time : 40m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives


  • 2 pounds flank steak, cut into 4 even pieces
  • Kosher salt and ground black pepper
  • 1 teaspoon dried rosemary, rubbed between the palms of your hands to release the oils
  • 1/2 teaspoon ground cumin
  • 2 tablespoons vegetable oil
  • 2 cups chopped sweet onion
  • 1 cup chopped tomato
  • 2 serrano chiles, slit down the middle but kept whole
  • 3 cups sliced cremini mushrooms
  • 2 teaspoons chopped garlic
  • 3 cups beef broth
  • One 15-ounce can pinto beans, drained and rinsed
  • 2 bay leaves
  • 1/2 cup chopped fresh cilantro
  • 3 radishes, thinly sliced
  • 2 limes, cut into wedges
  • Tortillas, for serving


Step 1

Sprinkle the steak all over with 2 teaspoons salt and 1 teaspoon pepper, and then with the rosemary and cumin. Let sit at room temperature for 20 minutes before cooking.

Step 2

Place a 5-quart pot over medium-high heat and add the oil. Once the oil is hot, add the steak, in batches if necessary, and brown on both sides, 2 minutes per side. Transfer to a plate and set aside.

Step 3

Lower the heat to medium and add the onions, tomatoes, serranos, 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute for about 4 minutes. Add the mushrooms, garlic and another 1/2 teaspoon salt and 1/4 teaspoon pepper, and saute for 2 minutes more. Return the steak with its juices to the pot, along with the broth, beans, bay leaves, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 cup water. Stir to combine. Allow to come up to a simmer, then turn the heat to very low, cover with a tight-fitting lid, and simmer for 1 hour. Taste and add salt if necessary. Fish out and discard the serrano chiles.

Step 4

Divide the steak and the mushroom-bean broth among 4 shallow bowls. Garnish with the chopped cilantro, sliced radishes and lime wedges. Serve with your favorite tortillas and enjoy! 

Recipe Type: Tags: , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *