Baked Mexican Steak
A hearty baked Mexican steak dish featuring tender beef cooked with tomatoes, onions, and green peppers, perfect for flavorful family dinners or casual gatherings.
Ingredients
Instructions
- Cut the round steak into 1/2-inch thick pieces.
- Pound the steak with 1/2 to 1 cup of flour, seasoning with salt and pepper.
- Place the coated steak in bacon drippings and fry until well browned on both sides.
- Add tomatoes, sliced onion, and chopped green pepper to the skillet.
- Cover the skillet and transfer to a preheated oven.
- Bake at 300°F for about 45 minutes until the steak is tender and flavors meld.
Tips & Substitutions
For a more intense flavor, marinate the steak in a mixture of lime juice, garlic, and spices for a few hours before cooking. If you don't have bacon drippings, olive oil or butter can be used as a substitute. You can also add spices like cumin or chili powder for extra heat. Consider using flank steak for a leaner option.
Serving Suggestions
Serve this hearty dish with warm tortillas or over rice for a complete meal. It pairs beautifully with Gran'S Tamale Soup for a comforting dinner. Fresh avocado slices or a side of beans, like the Beans With Chiles Tezcucana-Style, can enhance the meal. Don't forget a sprinkle of fresh cilantro for added flavor!
Storage & Reheating
Store any leftover Baked Mexican Steak in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak in a skillet over low heat, adding a splash of broth or water to keep it moist. Alternatively, you can microwave it on medium power until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Mexican Steak contains roughly 524 calories, with 17g protein, 93g carbohydrates, and 8g fat. It is an excellent source of protein (34% of the Daily Value), iron (33% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1966mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can use other cuts like flank steak or sirloin. Just adjust the cooking time as needed, since different cuts may vary in tenderness and thickness.
Is it possible to make this dish in a slow cooker?
Absolutely! Brown the steak first, then transfer it to a slow cooker with the vegetables and tomatoes. Cook on low for 6-8 hours or on high for 3-4 hours until tender.
What should I do if the steak is tough after baking?
If the steak turns out tough, it may need more cooking time. You can also slice it thinly against the grain and serve it in a flavorful sauce or broth to help tenderize it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).