Devil's steak

0 min

hard

7 ingredients

Devil's steak

Deviled steak is a traditional recipe with its roots in Creole cuisine from Latin America, particularly popular in countries like Mexico, Colombia, and Venezuela. Its name alludes to the intense and spicy flavor that characterizes this dish, a result of the blend of spices and the special preparation of the meat. In different regions, this recipe goes by various names; for example, in Mexico it is known as "bistec a la diabla," while in other countries it may simply be called "spicy steak" or "steak in red sauce," although the common base is always a seasoned steak accompanied by a flavorful and slightly spicy sauce.

This recipe has evolved over time, adapting to local ingredients and regional tastes. Traditionally, tender beef is used, which is marinated with spices and cooked quickly to maintain its juiciness, complemented by a sauce made with ingredients such as mushrooms, Worcestershire sauce, and red wine, which add a deep and delicate flavor.

How to prepare Deviled Steak

Cut the meat into small pieces.

Trim all the fat and membranes from the pieces.

Pound each piece until it is 1/4 inch or less.

Mix the dry mustard and spices and coat the meat on both sides with the mixture.

Heat a large skillet over medium heat with oil.

Fry a few pieces at a time for 1 to 1 1/2 minutes per side, until golden brown.

Keep warm.

Drain the mushrooms, reserving the liquid, and set aside.

Add the mushroom liquid and Worcestershire sauce to the skillet.

Simmer and scrape the residue from the skillet.

Add the mushrooms and dry red wine to the liquid, heat, you can thicken the liquid with flour or cornstarch if desired, and serve over the meat.

Refrigerate in individual layers or pat dry lightly before coating, as this will make it brown faster.

Ingredients:
Round steaks, dry mustard, salt, cooking oil, mushroom stems and pieces, Worcestershire sauce, dry red wine.

Ingredients (7)

Round Steaks
Dried Mustard
Salt
Cooking Oil
Stems And Pieces Of Mushrooms
Worcestershire Sauce
Dry Red Wine

Instructions (19 steps)

1 Cut the meat into small pieces
2 Trim all fat and membranes from the pieces
3 Pound each piece until it is 1/4 inch or less
4 Mix the mustard and spices and coat the meat on both sides with the mixture
5 Heat a large skillet over medium heat with oil
6 Fry a few pieces at a time for 1 to 1 1/2 minutes per side
7 until golden brown
8 Keep warm
9 Drain the mushrooms
10 reserving the liquid
11 and set aside
12 Add the mushroom liquid and Worcestershire sauce to the skillet
13 Simmer and scrape the residue from the skillet
14 Add the mushrooms and wine to the liquid
15 heat through
16 you can thicken the liquid with flour or cornstarch if desired
17 and serve over the meat
18 Refrigerate in individual layers or pat dry before coating
19 as this will make it brown faster

Nutritional Information

Calories: 400 kcal

Protein: 0g

Carbohydrates: 41g

Fat: 36g

Azúcar: 0g

Sodio: 74mg

Categoría

Carnes

Etiquetas

15 Minutes Or Less Preparation Time Dish Main Ingredient Cuisine Preparation North American Main Course Beef American Dietary Meat