Recipe: At Home Cube steak en salsa negra

Recipe: At Home Cube steak en salsa negra Delicious, fresh and tasty.

Cube steak en salsa negra. Great recipe for Cube steak en salsa negra. My Salvadoreño loves salsa negra I looked & looked for a recipe. When I met my suegra=mother-in-law I asked for her recipe.

My Salvadoreño loves salsa negra I looked & looked for a recipe.

When I met my suegra=mother-in-law I asked for her recipe.

They laughed and laughed saying they buy it at the store in a bottle.

You can cook Cube steak en salsa negra using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Cube steak en salsa negra

1. It’s of steak quantity prefered. 8 maybe looks like 9 in photo.

2. It’s of Worchestershire sauce maybe more to cover well the beef.

3. It’s of mustard. I used brown.

4. You need of Sazon completa.

5. You need of Garlic powder.

6. You need of Beef consummé.

7. You need of Salt + pepper these are always 1 ingredient for me.

8. You need of yellow pepper diced.

9. You need of red🌶️ jalapeno deveined n seeded.

10. Prepare of chopped onion🌰.

11. Prepare of ajos picado=garlic cloves minced.

This is one of his favorites.

Use any cut of steak when making this easy beef stew.

Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight.

A staple in Puerto Rican cooking.

Cube steak en salsa negra instructions

1. Marinade- Salsa inglesa or salsa negra- Worchestershire sauce. Put in big big bowl with mustard stir up well.

2. Salt n season cube steaks with all the powdery seasons=above.

3. Let steaks soak up marinade while you prepare the veggies.

4. Top steaks with the veggies onion garlic peppers all together in the big soaker bowl.

5. Grill the cube steaks in the griddle with all that lovely sauce n veggies..

6. We are going to be eating it with dirty rice covered in cauliflower. This is where the other half of the veggies went..

Serve with white rice and tostones.

Water can be used in place of beef stock if desired.

Cube steak is a thin piece of steak that has been tenderized, usually by a machine or with a mallet.

If you can't find cube steaks, you can tenderize sirloin or top round steaks yourself.

Cover the steak with a sheet of plastic wrap and pound it with the coarse side of a meat mallet until the steak has a cross-hatched, or cubed, appearance.