17 Delicious Bistec Recipes for Every Occasion

Variety is the spice of life, and when it comes to bistec, the possibilities are endless! Whether you’re craving a quick weeknight dinner, a festive meal for guests, or just some good old-fashioned comfort food, we’ve got you covered. Dive into our roundup of 17 delicious bistec recipes that promise to delight your taste buds and inspire your next meal. Let’s get cooking!

Garlic Butter Bistec

Zesty and full of flavor, this Garlic Butter Bistec is a dish that brings back memories of family dinners where the aroma of garlic and butter would fill the entire house. It’s a simple yet irresistible recipe that I’ve tweaked over the years to perfection, and now, I’m excited to share it with you.

Ingredients

• 1.5 lbs of thinly sliced beef steak (I find that ribeye works best for its marbling and tenderness)
• 4 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 5 cloves of garlic, minced (because more garlic means more love)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1/4 cup beef broth (homemade if you have it, but store-bought works in a pinch)
• 1 tbsp fresh parsley, chopped (for that fresh, herby finish)

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil, swirling to coat the pan.
2. Season the beef slices evenly with salt and black pepper on both sides.
3. Once the oil is shimmering, add the beef in a single layer, working in batches if necessary to avoid overcrowding the pan.
4. Sear the beef for 2 minutes on each side, or until a golden crust forms, then remove from the skillet and set aside.
5. In the same skillet, reduce the heat to medium and add the butter, letting it melt completely.
6. Add the minced garlic to the butter, sautéing for about 1 minute until fragrant but not browned.
7. Pour in the beef broth, scraping up any browned bits from the bottom of the pan for extra flavor.
8. Return the beef to the skillet, tossing to coat in the garlic butter sauce, and cook for an additional 1-2 minutes to warm through.
9. Sprinkle with chopped parsley before serving.

Juicy and bursting with garlicky goodness, this Garlic Butter Bistec is best served over a bed of fluffy rice or with a side of roasted vegetables. The tender beef soaked in that rich, buttery sauce is a match made in heaven, and I love adding a squeeze of lemon for a bright finish.

Bistec Encebollado

Every time I think about Bistec Encebollado, I’m transported back to my grandmother’s kitchen, where the aroma of sautéing onions and beef filled the air. It’s a dish that’s as comforting as it is flavorful, perfect for those days when you crave something hearty yet simple.

Ingredients

• 1.5 lbs of flank steak, thinly sliced (I find that slightly freezing the steak makes it easier to slice thinly)
• 2 large yellow onions, sliced into half-moons (because they caramelize beautifully)
• 3 cloves of garlic, minced (fresh is always best, in my opinion)
• 1/4 cup of extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup of white vinegar (it adds the perfect tang)
• 1 tsp of dried oregano (rubbed between my fingers to release its oils)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)

Instructions

1. In a large skillet, heat the olive oil over medium-high heat until shimmering but not smoking.
2. Add the sliced onions and a pinch of salt, sautéing until they start to soften and turn translucent, about 5 minutes.
3. Push the onions to one side of the skillet and add the minced garlic to the cleared space, cooking for about 30 seconds until fragrant.
4. Add the sliced flank steak to the skillet, seasoning with salt, pepper, and oregano. Cook until the beef is no longer pink, about 5 minutes, stirring occasionally.
5. Pour in the white vinegar, scraping any browned bits from the bottom of the skillet for extra flavor.
6. Reduce the heat to low, cover, and let simmer for 10 minutes to allow the flavors to meld together.
7. Tip: Don’t skip the simmering step—it’s crucial for tenderizing the beef and deepening the flavors.
8. Tip: If the dish seems too dry, a splash of beef broth can add moisture without diluting the taste.
9. Tip: For an extra layer of flavor, let the dish rest for 5 minutes off the heat before serving.

Serve this Bistec Encebollado over a bed of fluffy white rice or with a side of sweet plantains for a contrast in textures. The beef should be tender, with the onions meltingly soft and slightly sweet, creating a dish that’s as satisfying to eat as it is to prepare.

Bistec a la Mexicana

Perfectly seared and bursting with vibrant flavors, Bistec a la Mexicana is a dish that brings the essence of Mexican cuisine right to your kitchen. I remember the first time I tried it at a friend’s house; the combination of tender steak, fresh tomatoes, and spicy jalapeños was unforgettable. Now, it’s a staple in my home, especially when I’m craving something hearty yet simple to make.

Ingredients

• 1 lb skirt steak, sliced thin (I find that slightly freezing the steak makes slicing easier.)
• 2 tbsp extra virgin olive oil (My go-to for its rich flavor.)
• 1 large white onion, sliced (I love the sweetness it adds.)
• 3 cloves garlic, minced (Fresh is best here.)
• 2 large tomatoes, diced (Ripe ones make all the difference.)
• 2 jalapeños, sliced (Remove seeds for less heat, but I like it spicy.)
• 1 tsp salt (Adjust to your liking, but this is my sweet spot.)
• 1/2 tsp black pepper (Freshly ground, always.)
• 1/4 cup cilantro, chopped (For that fresh finish.)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the sliced steak to the skillet, spreading it out in a single layer. Cook for 3 minutes without stirring to get a good sear.
3. Flip the steak pieces and cook for another 3 minutes. Tip: Don’t overcrowd the pan; cook in batches if necessary.
4. Remove the steak from the skillet and set aside on a plate.
5. In the same skillet, add the onion and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
6. Add the diced tomatoes and jalapeños to the skillet. Cook for another 5 minutes, until the tomatoes start to break down.
7. Return the steak to the skillet, mixing well with the vegetables. Season with salt and pepper. Tip: Letting it simmer for a couple of minutes allows the flavors to meld.
8. Stir in the chopped cilantro just before removing from heat. Tip: Fresh herbs should always be added at the end to preserve their flavor.

Flavorful and vibrant, this Bistec a la Mexicana is a celebration of textures and tastes. Serve it over a bed of fluffy rice or wrap it in warm tortillas for a truly authentic experience. Either way, it’s sure to be a hit at your table.

Bistec Ranchero

Sometimes, all you need is a hearty, flavorful dish to turn an ordinary day into something special. That’s exactly what Bistec Ranchero does for me—it’s a comforting, robust meal that brings a little bit of Mexican ranch life right into my kitchen.

Ingredients

• 1.5 lbs flank steak (I like to slice it against the grain for extra tenderness)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large white onion, thinly sliced (the sharper the better, in my opinion)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 bell pepper, sliced (I prefer red for sweetness)
• 1 cup beef broth (homemade if you have it)
• 1 can (14.5 oz) diced tomatoes (fire-roasted add a nice depth)
• 1 tsp cumin (toasted and ground is my secret weapon)
• Salt and pepper (I’m generous with both)
• Fresh cilantro for garnish (because freshness is key)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the flank steak generously with salt and pepper, then add to the skillet. Sear for 3-4 minutes per side for a nice crust. Remove and let rest.
3. In the same skillet, add the onion, garlic, and bell pepper. Cook until softened, about 5 minutes, stirring occasionally.
4. Stir in the cumin and cook for another minute until fragrant.
5. Pour in the beef broth and diced tomatoes, scraping up any browned bits from the bottom of the pan.
6. Slice the rested steak into thin strips and return to the skillet. Simmer for 10 minutes, allowing the flavors to meld.
7. Adjust seasoning with salt and pepper if needed, then garnish with fresh cilantro before serving.

Great for a cozy dinner, this Bistec Ranchero is wonderfully tender with a sauce that’s rich and slightly tangy. I love serving it over a bed of cilantro lime rice or with warm tortillas on the side for scooping up every last bit of that delicious sauce.

Bistec Empanizado

Perfectly crispy on the outside and tender on the inside, Bistec Empanizado is a dish that brings back memories of my grandmother’s kitchen. It’s a simple yet flavorful recipe that I’ve tweaked over the years to get just right, and today, I’m sharing my version with you.

Ingredients

• 2 lbs of thin-cut beef steaks (I find that ribeye works best for its marbling)
• 1 cup of all-purpose flour (I always sift mine to avoid lumps)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1 cup of breadcrumbs (I like to use panko for extra crunch)
• 1 tsp of garlic powder (for that essential kick)
• 1 tsp of salt (I prefer sea salt for its cleaner taste)
• 1/2 tsp of black pepper (freshly ground makes all the difference)
• 1/2 cup of vegetable oil (extra virgin olive oil is my go-to, but any high-smoke point oil works)

Instructions

1. Begin by patting the beef steaks dry with paper towels to ensure the coating sticks better.
2. Season both sides of the steaks with salt, black pepper, and garlic powder.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
4. Dredge each steak in flour, shaking off the excess, then dip into the eggs, and finally coat with breadcrumbs, pressing gently to adhere.
5. Heat the oil in a large skillet over medium-high heat until it reaches 350°F (a candy thermometer is handy here).
6. Fry the steaks in batches for about 3-4 minutes per side, or until golden brown and crispy.
7. Transfer the fried steaks to a wire rack set over a baking sheet to drain any excess oil.

Just like that, you’ve got a plate of golden, crispy Bistec Empanizado ready to enjoy. The contrast between the crunchy exterior and the juicy, flavorful meat inside is simply irresistible. Serve it with a side of rice and beans, or get creative and make a sandwich with some fresh avocado and lime mayo.

Bistec con Papas

Bistec con Papas is one of those dishes that takes me back to my grandmother’s kitchen, where the aroma of simmering steak and potatoes would fill the air, promising a meal that’s both comforting and utterly satisfying. It’s a simple yet flavorful dish that I’ve tweaked over the years to make it my own, and today, I’m excited to share my version with you.

Ingredients

• 1.5 lbs of flank steak, thinly sliced (I find that slightly freezing the steak makes it easier to slice thinly)
• 3 medium potatoes, peeled and cubed into 1-inch pieces (Yukon Golds are my go-to for their buttery texture)
• 2 tbsp extra virgin olive oil (the good stuff really makes a difference here)
• 1 large onion, thinly sliced (I love the sweetness it adds when caramelized)
• 3 garlic cloves, minced (fresh is best, but I won’t judge if you use pre-minced in a pinch)
• 1 tsp ground cumin (toasted and ground at home if you’re feeling fancy)
• 1 tsp smoked paprika (this adds a depth of flavor that regular paprika just can’t match)
• 1 cup beef broth (homemade if you have it, but store-bought works fine)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the sliced onions and cook, stirring occasionally, until they start to caramelize, about 5 minutes. Tip: Don’t rush this step; the sweetness of the onions is key to the dish’s flavor.
3. Stir in the minced garlic, cumin, and smoked paprika, cooking for another minute until fragrant. Tip: Keep the heat medium to prevent the garlic from burning.
4. Add the sliced flank steak to the skillet, seasoning with salt and pepper, and cook until browned on all sides, about 3 minutes per side.
5. Pour in the beef broth, scraping up any browned bits from the bottom of the skillet, then add the cubed potatoes. Tip: Those browned bits are packed with flavor, so don’t skip this step!
6. Reduce the heat to medium-low, cover, and simmer until the potatoes are tender and the steak is cooked through, about 20 minutes. Check occasionally to ensure the broth hasn’t evaporated; add a splash more if needed.

When the Bistec con Papas is ready, the steak should be tender, and the potatoes perfectly soft, having soaked up all the delicious flavors of the broth. I love serving this dish with a side of warm tortillas or over a bed of rice for a hearty meal that’s sure to comfort.

Bistec con Hongos

Last weekend, I found myself craving something hearty yet elegant, and that’s when ‘Bistec con Hongos’ came to mind. It’s a dish that reminds me of family dinners where the steak was always perfectly seared, and the mushrooms melted in your mouth.

Ingredients

• 1.5 lbs flank steak (I like to let it sit out for about 20 minutes to take the chill off before cooking)
• 2 cups sliced cremini mushrooms (baby bellas work great too, and they’re usually my pick)
• 3 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 2 cloves garlic, minced (fresh is best here, no compromises)
• 1/2 cup beef broth (homemade if you have it, but store-bought is fine in a pinch)
• Salt and freshly ground black pepper (to season, but we’ll get specific in the steps)

Instructions

1. Heat 2 tbsp of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Season the flank steak generously with salt and pepper on both sides.
3. Sear the steak for 4-5 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F. Tip: Don’t move the steak around too much to get a good crust.
4. Remove the steak from the skillet and let it rest on a cutting board, covered loosely with foil.
5. In the same skillet, add the remaining 1 tbsp of olive oil and sauté the mushrooms until they’re golden and have released their moisture, about 5 minutes. Tip: Resist the urge to stir too often for better browning.
6. Add the minced garlic and cook for 30 seconds until fragrant.
7. Pour in the beef broth, scraping up any browned bits from the bottom of the pan, and let it reduce by half, about 3 minutes.
8. Slice the rested steak against the grain and return it to the skillet, tossing to coat in the mushroom sauce.

Here’s the beauty of this dish: the steak is tender and juicy, while the mushrooms add an earthy depth that’s irresistible. Serve it over a bed of creamy mashed potatoes or with a side of crusty bread to soak up every last bit of that sauce.

Bistec al Carbón

Perfectly charred and bursting with flavor, Bistec al Carbón is my go-to dish for summer gatherings. There’s something magical about the smoky aroma that fills the air when the steak hits the grill, reminding me of family barbecues back in Texas.

Ingredients

• 2 lbs skirt steak (I always look for well-marbled cuts for maximum flavor)
• 1/4 cup extra virgin olive oil (my pantry staple for marinades)
• 3 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 tbsp ground cumin (toasted and ground at home if you’re feeling fancy)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• Juice of 1 lime (roll it on the counter first to get the most juice out)

Instructions

1. In a large bowl, combine the olive oil, minced garlic, cumin, salt, black pepper, and lime juice to create the marinade.
2. Add the skirt steak to the bowl, ensuring it’s fully coated with the marinade. Cover and refrigerate for at least 2 hours, though overnight is ideal for deeper flavor.
3. Preheat your grill to high heat, about 450°F, ensuring the grates are clean to prevent sticking.
4. Remove the steak from the marinade, letting excess drip off, and place it on the grill. Cook for 3-4 minutes per side for medium-rare, or adjust time based on your preference.
5. Let the steak rest for 5 minutes before slicing against the grain to ensure tenderness.

Out of the grill, the Bistec al Carbón is irresistibly juicy with a perfect char. Serve it sliced over a bed of cilantro lime rice or stuff it into warm tortillas for an unforgettable taco night.

Bistec con Queso

Oh, the joy of discovering a dish that’s both comforting and indulgent! Bistec con Queso is one of those recipes that I stumbled upon during a late-night food adventure, and it’s been a staple in my kitchen ever since. It’s the perfect blend of savory steak and melted cheese that feels like a hug on a plate.

Ingredients

• 1.5 lbs of flank steak (I’ve found that thinner cuts work best for quick cooking)
• 1 cup of shredded Monterey Jack cheese (because its meltiness is unmatched)
• 2 tbsp of extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp of garlic powder (for that essential kick)
• 1 tsp of salt (I like to use sea salt for its texture)
• 1/2 tsp of black pepper (freshly ground, if you can)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Season the flank steak evenly with garlic powder, salt, and black pepper on both sides.
3. Place the steak in the skillet and cook for 4 minutes on each side for medium-rare, or adjust time to your preference.
4. Sprinkle the shredded Monterey Jack cheese over the steak immediately after flipping it the second time, allowing it to melt as the steak finishes cooking.
5. Remove the skillet from heat once the cheese is bubbly and slightly golden, about 1 minute after adding it.
6. Let the steak rest for 3 minutes before slicing to ensure the juices redistribute.

Cheesy, juicy, and packed with flavor, this Bistec con Queso is a dream come true for cheese lovers. Serve it over a bed of cilantro lime rice or alongside some charred veggies for a meal that’s as vibrant as it is delicious.

Bistec a la Parrilla

Bistec a la Parrilla is one of those dishes that takes me back to summer barbecues with friends, where the smell of grilled meat fills the air and everyone gathers around, eager for a taste. I love how simple yet flavorful it is, perfect for a quick weeknight dinner or a weekend feast.

Ingredients

• 2 lbs flank steak (I find that flank steak has the perfect balance of tenderness and flavor for grilling)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (because garlic makes everything better)
• 1 tsp salt (I prefer sea salt for its coarse texture and clean taste)
• 1/2 tsp black pepper (freshly ground, if you have it)
• 1 tbsp lime juice (for that bright, acidic kick)
• 1 tsp ground cumin (adds a warm, earthy depth)

Instructions

1. In a small bowl, whisk together the olive oil, minced garlic, salt, black pepper, lime juice, and ground cumin to create the marinade.
2. Place the flank steak in a large resealable plastic bag and pour the marinade over it, ensuring the steak is fully coated. Seal the bag and let it marinate in the refrigerator for at least 1 hour, though overnight is ideal for deeper flavor.
3. Preheat your grill to medium-high heat (about 400°F) to ensure a good sear without burning the meat.
4. Remove the steak from the marinade, letting excess drip off, and place it on the grill. Cook for about 6 minutes on each side for medium-rare, or adjust the time based on your preferred doneness.
5. Let the steak rest for 5 minutes before slicing against the grain to ensure maximum tenderness.

Grilling this Bistec a la Parrilla fills my kitchen with the most enticing aromas, and the result is always a juicy, flavorful steak with a beautiful char. I love serving it with a side of grilled vegetables or atop a fresh salad for a complete meal.

Bistec con Chimichurri

Diving into the flavors of Latin America has always been a passion of mine, and Bistec con Chimichurri is a dish that never fails to transport me straight to the bustling streets of Buenos Aires. There’s something magical about the combination of juicy steak and vibrant chimichurri that makes it a staple in my kitchen, especially during the summer months when fresh herbs are at their peak.

Ingredients

• 1.5 lbs skirt steak (I find that skirt steak offers the perfect balance of flavor and tenderness)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup red wine vinegar (adds a nice tangy kick)
• 1 cup fresh parsley, finely chopped (the fresher, the better)
• 3 cloves garlic, minced (because garlic is life)
• 1 tsp crushed red pepper flakes (adjust according to your heat preference)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)

Instructions

1. In a bowl, whisk together 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 cup fresh parsley, 3 cloves minced garlic, 1 tsp crushed red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper to make the chimichurri sauce. Let it sit for at least 30 minutes to allow the flavors to meld. Tip: The longer it sits, the better it tastes.
2. Season the 1.5 lbs skirt steak generously with salt and pepper on both sides. Tip: Bringing the steak to room temperature before cooking ensures even cooking.
3. Heat a grill or cast-iron skillet over high heat until it’s smoking hot. Cook the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness. Tip: Resist the urge to move the steak around; letting it sear undisturbed creates a beautiful crust.
4. Let the steak rest for 5 minutes before slicing against the grain. This ensures the meat stays juicy and tender.
5. Serve the sliced steak topped with the chimichurri sauce.

Now that you’ve got your Bistec con Chimichurri ready, notice how the herbaceous chimichurri cuts through the richness of the steak, creating a harmony of flavors that’s downright addictive. Try serving it over a bed of crispy roasted potatoes for a meal that’s sure to impress.

Bistec con Salsa Verde

Last weekend, I found myself craving something vibrant and full of flavor, which led me to whip up this Bistec con Salsa Verde. It’s a dish that reminds me of summer evenings spent with friends, where the food is just as lively as the conversation.

Ingredients

• 1.5 lbs flank steak (I always look for a piece with good marbling for extra flavor)
• 3 cloves garlic, minced (because more garlic is always better in my book)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 cup fresh cilantro, packed (don’t skimp—this is the star of the salsa verde)
• 2 jalapeños, seeded and chopped (adjust based on your heat preference)
• 1/4 cup lime juice (freshly squeezed, please—it makes all the difference)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground for that aromatic kick)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s hot enough to sear the steak beautifully.
2. Rub the flank steak with minced garlic, salt, and black pepper, letting those flavors meld for about 10 minutes at room temperature.
3. Grill the steak for 6-7 minutes per side for medium-rare, or until it reaches your desired doneness. Tip: Letting the steak rest for 5 minutes before slicing ensures juicy results.
4. While the steak rests, blend cilantro, jalapeños, lime juice, and olive oil until smooth for the salsa verde. Tip: A splash of water can help achieve your preferred consistency.
5. Slice the steak against the grain into thin strips, a crucial step for tender bites.
6. Drizzle the salsa verde over the sliced steak or serve it on the side for dipping. Tip: A little extra salsa verde never hurt anyone—I always make extra.

How the salsa verde brightens up the rich, savory steak is nothing short of magic. Serve it over a bed of cilantro lime rice or alongside charred tortillas for a meal that’s as versatile as it is delicious.

Bistec con Cebolla Caramelizada

Sometimes, the simplest dishes bring the most comfort, and that’s exactly what Bistec con Cebolla Caramelizada does for me. It’s a dish that reminds me of lazy Sunday afternoons at my abuela’s house, where the aroma of caramelizing onions would fill the air, promising something delicious was on the way.

Ingredients

• 1.5 lbs of skirt steak (I always look for pieces with a bit of marbling for extra flavor)
• 2 large yellow onions, thinly sliced (trust me, the thinner, the better for caramelization)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp salt (I prefer sea salt for its subtle crunch)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 2 cloves garlic, minced (because garlic is life)
• 1/2 cup beef broth (homemade if you have it, but store-bought works in a pinch)

Instructions

1. Heat 2 tbsp of olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the thinly sliced onions to the skillet, stirring occasionally. Cook for about 20 minutes until they start to caramelize, lowering the heat if they begin to burn.
3. While the onions cook, season the skirt steak on both sides with salt and black pepper.
4. Push the caramelized onions to one side of the skillet and add the remaining 1 tbsp of olive oil to the other side.
5. Increase the heat to medium-high and add the steak to the skillet. Cook for 3-4 minutes on each side for medium-rare, or until your desired doneness.
6. Add the minced garlic to the onions and stir for about 30 seconds until fragrant.
7. Pour the beef broth into the skillet, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to slightly reduce.
8. Serve the steak topped with the caramelized onions and a drizzle of the pan sauce.

Just like that, you’ve got a dish where the tender, juicy steak pairs perfectly with the sweet, melt-in-your-mouth onions. I love serving this over a bed of fluffy mashed potatoes or with a side of crusty bread to soak up all that delicious sauce.

Bistec con Pimientos

Many evenings, I find myself craving something hearty yet simple, and that’s when Bistec con Pimientos comes to mind. It’s a dish that reminds me of family dinners, where the sizzle of steak and peppers fills the kitchen with an irresistible aroma.

Ingredients

• 1.5 lbs flank steak, sliced thin (I’ve found that slightly freezing the steak makes slicing a breeze)
• 2 bell peppers, any color, sliced into strips (I love using a mix of red and green for color)
• 1 large onion, sliced (yellow onions are my go-to for their sweetness when cooked)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference)
• 2 tbsp extra virgin olive oil (my kitchen staple for sautéing)
• 1 tsp ground cumin (toasted cumin seeds ground at home elevate the flavor)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)
• 1/2 cup beef broth (homemade broth is best, but store-bought works in a pinch)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the sliced steak to the skillet, seasoning with salt, pepper, and cumin. Cook for 3-4 minutes, stirring occasionally, until the steak is browned but not fully cooked through.
3. Remove the steak from the skillet and set aside on a plate, covering loosely with foil to keep warm.
4. In the same skillet, add the sliced onions and bell peppers. Cook for 5 minutes, stirring occasionally, until they start to soften.
5. Add the minced garlic to the skillet with the vegetables, cooking for an additional 1 minute until fragrant.
6. Return the steak to the skillet, pouring in the beef broth. Stir to combine all ingredients.
7. Reduce the heat to medium and simmer for 5 minutes, allowing the flavors to meld and the steak to finish cooking.
8. Tip: For an extra layer of flavor, deglaze the skillet with a splash of red wine before adding the broth.
9. Tip: Let the dish rest for a couple of minutes off the heat before serving to let the juices redistribute.
10. Tip: Serve over a bed of fluffy white rice or with warm tortillas for a complete meal.

You’ll love how the steak stays tender and the peppers add a sweet crunch. Yesterday, I served it with a side of avocado slices, and the creaminess was a perfect contrast to the savory steak.

Bistec con Espinacas

Very few dishes bring me as much comfort as a well-made Bistec con Espinacas. It’s a simple yet flavorful dish that reminds me of the cozy dinners at my grandma’s house, where the aroma of sautéed spinach and beef filled the air.

Ingredients

• 1 lb beef steak, thinly sliced (I find that ribeye works wonders here for its marbling)
• 2 cups fresh spinach, tightly packed (trust me, it wilts down to almost nothing)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 tsp salt (I like to use sea salt for its subtle crunch)
• 1/2 tsp black pepper, freshly ground (it makes all the difference)
• 1/2 cup beef broth (homemade if you have it, but store-bought works in a pinch)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the thinly sliced beef steak to the skillet, seasoning with salt and black pepper. Cook for 3-4 minutes on each side, or until nicely browned. Tip: Don’t overcrowd the pan to ensure each piece gets a good sear.
3. Remove the beef from the skillet and set aside on a plate, covering loosely with foil to keep warm.
4. In the same skillet, add the minced garlic and sauté for about 30 seconds, just until fragrant. Tip: Keep the heat medium to prevent the garlic from burning.
5. Add the fresh spinach to the skillet, stirring gently until it begins to wilt, about 2 minutes.
6. Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
7. Return the beef to the skillet, tossing everything together to combine and heat through for another minute. Tip: This is the perfect time to adjust the seasoning if needed.

Great served over a bed of fluffy rice or with a side of crusty bread to soak up the delicious juices. The beef stays tender and juicy, while the spinach adds a fresh, slightly earthy contrast that’s simply irresistible.

Bistec con Salsa de Vino Tinto

Sometimes, all you need is a hearty dish that feels like a warm hug, and that’s exactly what Bistec con Salsa de Vino Tinto is for me. I remember the first time I tried it at a small family-run restaurant in Miami, and I’ve been hooked ever since. The rich, savory flavors of the steak paired with the deep, tangy red wine sauce is a match made in heaven.

Ingredients

• 2 lbs flank steak (I like to let it sit out for about 20 minutes to take the chill off before cooking)
• 1 cup dry red wine (a Cabernet Sauvignon works wonders here)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, minced (fresh is always better, in my opinion)
• 1 tsp smoked paprika (it adds a subtle depth that regular paprika just can’t match)
• Salt and freshly ground black pepper (to season, but be generous with the pepper for that extra kick)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Season the flank steak generously with salt, pepper, and smoked paprika on both sides.
3. Place the steak in the skillet and sear for 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Tip: Don’t move the steak around too much to get a perfect crust.
4. Remove the steak from the skillet and let it rest on a cutting board, tented with foil, for 10 minutes. Tip: This keeps the juices from running out when you slice it.
5. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
6. Pour in the red wine, scraping up any browned bits from the bottom of the skillet, and let it simmer for 5 minutes until slightly reduced. Tip: Those browned bits are flavor gold!
7. Slice the steak against the grain into thin strips and drizzle with the red wine sauce.

Delight in the tender, juicy slices of steak enveloped in a sauce that’s bold yet balanced. Serve it over a bed of creamy mashed potatoes or with a side of roasted vegetables for a complete meal that’s sure to impress.

Bistec con Ajo y Limón

Last weekend, I found myself craving something zesty and hearty, and that’s when ‘Bistec con Ajo y Limón’ came to mind. It’s a dish that reminds me of summer evenings spent with family, where the aroma of garlic and lemon fills the air.

Ingredients

• 1.5 lbs of flank steak (I like to slice it against the grain for extra tenderness)
• 3 cloves of garlic, minced (because more garlic is always better)
• 1/4 cup of fresh lemon juice (freshly squeezed makes all the difference)
• 2 tbsp of extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp of salt (I prefer sea salt for its subtle crunch)
• 1/2 tsp of black pepper (freshly ground for that kick)

Instructions

1. In a large bowl, combine the minced garlic, lemon juice, olive oil, salt, and black pepper to create the marinade.
2. Add the sliced flank steak to the bowl, ensuring each piece is well-coated with the marinade. Let it sit for at least 30 minutes at room temperature (this helps the meat absorb all the flavors).
3. Heat a large skillet over medium-high heat until it’s hot enough to sizzle a drop of water (about 375°F).
4. Cook the steak in batches to avoid overcrowding, about 3-4 minutes per side for medium-rare (look for a nice sear and juices starting to pool on the surface).
5. Let the steak rest for 5 minutes before slicing (this keeps it juicy).

Flavorful and tender, this ‘Bistec con Ajo y Limón’ pairs beautifully with a crisp salad or over a bed of fluffy rice. The garlic and lemon meld together perfectly, offering a bright yet comforting dish that’s sure to impress.

Conclusion

Variety is the spice of life, and this roundup of 17 bistec recipes offers just that—flavors for every palate and occasion. We hope these dishes inspire your next meal. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!