Category Archives: Beef

My Go-To Swiss Steak

Delicious tender beef cooked to perfection with peppers, onions, and garlic in a flavorful tomato sauce. For the ultimate meal serve over mashed potatoes!

Course: Main Course
Level: Easy
Prep: 30 mins
Cooking: 2 hr
Total: 2 hr 30 mins
Yield: 4 servings

Special equipment


  • 6-quart thick-walled Dutch oven with a tight-fitting lid
  • Meat mallet
  • Heavy-Duty plastic wrap
  • Cutting board


  • 1/2 cup all-purpose flour
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 pounds (¾ to 1 inch thick) Bottom Round, Chuck or Sirloin Steak
  • 1/4 cup extra-virgin olive oil
  • 1 green bell pepper, cored, seeded, and sliced
  • 1 fresh serrano pepper, seeded and finely chopped
  • 1 large yellow onion, thinly sliced
  • 2 stalks celery, finely chopped
  • 3 cloves garlic, smashed, peeled and finely chopped
  • 1/2 tablespoon tomato paste
  • 1 (28-ounce) can good-quality diced tomatoes, undrained
  • 1 teaspoon dried oregano, crushed (preferably Mexican or Greek oregano)
  • 1/2 tablespoon Worcestershire sauce
  • Chopped fresh flat-leaf Italian parsley (leaves only), for garnish, optional
  • Mashed potatoes, for serving.


  1. Put flour in a shallow dish and season it with salt and pepper. Set aside.
  2. On a cutting board, cut meat into 4 equal size pieces and season on both sides with salt and pepper.
  3. Dredge one of the pieces of meat in the seasoned flour, coating both sides. Put the piece of meat between 2 pieces of plastic wrap. Using a meat mallet, pound it to an even thickness, about 1/2-inch thick. Dredge the meat in the seasoned flour one more time, liberally coating all sides. Then shake to remove off any excess. Arrange meat in a single layer in a shallow dish and repeat process with the remaining pieces of meat.
  4. In a 6-qt Dutch oven, heat oil over medium-high heat until just smoking. Working in 2 batches, add meat in and cook until browned all over, about 2 minutes per side. As the meat browns, transfer to a plate leaving drippings (fat) in the pot.
  5. After all, 4 pieces of meat are browned, add the peppers, onion and celery to drippings. Season well with salt and pepper. Cook until the vegetables are crisp-tender, about 6 minutes. Add garlic and cook 1 minute.
  6. Add the tomato paste and stir to combine. Sauté for 1 to 2 minutes.
  7. Add the canned tomatoes into the pot along with the juice. Stir well scraping the bottom of the pot with a wooden spoon to get all the flavorful bits off the bottom; cook for 3 to 5 minutes stirring often.
  8. Add the oregano and Worcestershire sauce and stir to combine.
  9. Add the browned meat and any juices that collected on the plate into the pot. Make sure that the meat is flat and down in the sauce. Bring to a rapid simmer. Cover and reduce heat to the lowest possible setting. Cook until fork tender and falling apart, about 1 ½ to 2 hours.
  10. Taste for seasoning and add salt and pepper, only if needed.
  11. Serve over mashed potatoes and garnish with chopped parsley if desire.

Bistec de Palomilla (Top Sirloin Steak with Onions)

Bistec de Palomilla is a traditional Cuban dish which uses thinly sliced top sirloin steaks and onions as the main components. This is a meal you will need to plan ahead for. The steak used for this recipe is not the most tender cut, so it is important to marinate the meat before pan-braising it, even if it’s only for one hour. 4-8 hours is best. This delicious dish is traditionally served topped with sautéed onions and accompanied by white rice, black beans, and tostones (Twice-Fried Plantains).

Course: Main Course
Level: Easy
Prep: 10 mins
Marinating: 1 hour
Cooking: 15 mins
Total: 1 hour 25 mins
Yield: 4 servings


  • 2 tablespoons extra-virgin olive oil
  • 4 boneless sirloin steaks, sliced to ¼ inch thick (approx. 6 to 8 ounces each)
  • 1 lime, juiced
  • 3 cloves garlic, peeled and crushed
  • ½ teaspoons Adobo seasoning
  • 1/4 teaspoon freshly ground cumin
  • 1 teaspoon dried oregano, crushed (preferably Dominican or Greek oregano)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 large yellow onion, thinly sliced
  • 2 teaspoon cider vinegar
  • 4 tablespoons unsalted butter
  • Chopped fresh flat-leaf Italian parsley (leaves only), for garnish
  • Lime wedges, for serving, optional
  • White rice, black beans, and fried plantains, for serving, optional


  1. In a small mixing bowl, add the garlic, Adobo seasoning, cumin, oregano, salt and pepper to taste. Combine well.
  2. Place the steaks in a in a shallow dish and season, on both sides, with the prepared seasoning mix.  Drizzle the lime juice over the steaks, basting both sides. Cover the steaks with plastic wrap and let rest on the counter for at least 1 hour or in the refrigerator overnight.
  3. When ready to cook, place the sliced onions into a small mixing bowl. Sprinkle with the vinegar. Set aside.
  4. Heat olive oil over medium-high in a large, heavy skillet.
  5. Remove steaks from marinade, shaking off excess marinade back into the dish. Reserve the marinade.
  6. Carefully, place 2 of the steaks in hot oil so they are not overlapping. Cook steaks quickly, no more than 2 minute per side — less time if you like your meat rare. You don’t want to overcook the steaks as they will become tough and hard to cut and chew.
  7. Once cooked, place the steaks on a serving platter and cover loosely with aluminum foil to keep warm.
  8. After all, 4 steaks are cooked, add the butter, onions, and any reserved marinade to the pan juices. Season well with salt and pepper. Cook, stirring frequently, for 5 to 7 minutes or until onions are lightly golden.
  9. To serve, pour the onion and pan juices over the steaks on the platter. Garnish with chopped parsley. If desired, serve with lime wedges, white rice, black beans and fried plantains on the side.