Unseen Cuisine

Spanish Beef Saute

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Spanish Beef Saute

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Recipe by Chef Riq Course: MainCuisine: Latin, AmericanDifficulty: Medium
Servings

12

servings
Prep time

23

minutes
Cooking time

5

minutes
Total time

35

minutes

Ingredients

  • 6 lb Top Round (can use tenderloin as well)

  • 1/4 each Papaya, fresh peeled and deseeded

  • 3.5 oz A-1 Steak Sauce

  • 1 tbsp Worcestershire Sauce

  • 1 tbsp Garlic minced

  • 1 tsp Cumin, ground

  • 1 bunch Cilantro, fresh chopped

  • 1/4 cup Olive Oil

  • 1/4 cup Sherry, dry

  • 1 cup Olive Oil

  • 2 each Green Pepper, julienned

  • 2 each Red Pepper julienned

  • Roma tomato julienned

  • 1.5 each Red Onion, julienne

  • TT Salt and Pepper

  • 1 quart Tomato-Cumin Brown Sauce

Directions

  • Remove fat and sinew from the top round and cut into pencil-thick pieces 1½-inches long.
     
  • In a blender combine papaya, A-1, Worcestershire, garlic, cumin, cilantro, 1/4 cup oil, and sherry. Puree until smooth. Marinade meat in this marinade for 24 hours.
  • In a large sauté pan heat enough olive oil to coat the pan over high heat. Add only enough meat and vegetables to coat the bottom of the pan (do not overcrowd or the mixture will steam). Sauté for approx. 3 minutes until meat is just cooked through. Add enough sauce to just coat and serve immediately.

Notes

  • Tomato-Cumin Brown Sauce (see recipe)
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