Steak Chicana Recipe (Step-By-Step Instructions)

I’ve been on a carnivore diet for over a decade, and during this time, I’ve eaten different steak cuts, from the sirloin and filet mignon to Porterhouse.

I eat steaks at least once a week, and steak Chicana is one of my diet staples when I want something extra.

I’ve perfected my steak Chicana, so today, I’ll give you step-by-step instructions so you can make this absolutely wonderful plate of Chicana steak.

Quick Summary

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Number of Servings: 4

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Ingredients

• Flour
• 3 oz chuck roast
• 1 onion, sliced
• 4 garlic cloves
• 4 tablespoons oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can of canned tomatoes
• 2 tablespoons Spanish pepper
• 1 green bell pepper, sliced into 2-inch strips

Instructions

1. Remove the fat from the round steak, and cut it into cubes.
2. Season the steak cubes with a mix of flour, salt, and pepper.
3. Heat oil on medium-high until it starts to shimmer.
4. Add the meat into the pan and cook until it becomes brown on all sides.
5. Add sliced onion and saute for about 5 minutes.
6. Add green bell pepper and garlic and saute for five more minutes.
7. Add diced tomatoes and cook until it starts to simmer.
8. Cover the pot and simmer for about 3 hours on the stove, or put it in an oven and cook for three hours, stirring occasionally. You’ll know it’s cooked when the meat is very tender and the mixture thickens.

Recipe Notes

Here are some tips and tricks to keep in mind when making this recipe:

• If your round steak is frozen, thaw it before cooking. That will make sure the seasoning sticks better.
• You can cook in a frying pan for about three hours, or in a slow cooker for 8 hours on low, or 6 hours on medium heat.
• You can season with garlic, cumin, and chili powder if you like spicy food.
• If you decide to cook on the stove instead of an oven, add a 28 oz can of water (you can use the can the diced tomatoes were in). That can help the beef Chicana cook faster.
• You can marinate all the beef strips overnight or for 1 to 3 hours overnight. This will result in a tender beef Chicana, especially if you cut it into thick slices.
• No matter if you cook in a skillet over medium heat or in a frying pan, don’t forget about stirring occasionally. Otherwise, beef strips will burn.
• You can use an internal thermometer to check when the steak is done. The USDA recommends an internal temperature of 145 degrees when cooking steak [1].
• If your steak is very thick and difficult to slice, put it in the freezer for about half an hour. That will make it easier to cut.
• If you have leftovers, you can store them in a lid-proof container in the fridge for up to 3 to 4 days. Then reheat in the microwave for about a minute and eat with a sauce you prefer.

Nutrition Facts

• Calories: 511
• Total Carbs: 9g
• Protein: 45g
• Fat: 35g
• Fiber: 0
• Net Carbs: 0

How to Serve Beef Chicana

You can serve beef Chicana steak in several ways:

• The most popular way is to serve beef Chicana steak in warmed flour tortillas. You can serve it with beans, like a burrito.
• You can serve without tortillas in a bowl, with beans and rice.
• You can serve Chicana steak over rice or noodles and then garnish with sour cream, cheese, salsa, tomato sauce, or guacamole.

How to Make Southwestern Marinade for Chicana Steak

Here’s how to make a Southwestern marinade for your Chicana steak.

Marinade ingredients:

• 2/3 cup soy sauce
• 2/3 cup vegetable oil
• 2 cloves of garlic, minced
• 2 tablespoons dark brown sugar
• 2 tablespoons tomato sauce
• 2 tablespoon chili powder
• 2 teaspoons cumin
• 1/2 teaspoon cayenne pepper

Instructions:

1. Mix all ingredients in a bowl.
2. Slice the steak until you have slices about 2 to 3 in length. Marinate the beef slices in the marinade for 1 to 3 hours in the fridge, or leave overnight.
3. Cook in a large skillet over medium heat, combined with other ingredients (bell pepper, onion, diced tomatoes, tomato sauce, garlic, chili powder, salt, and pepper.) Stir beef strips occasionally.
4. Serve over rice or in warmed tortillas.

Related Articles:

• Steak Confit Recipe
• Steak Ala Mama Recipe

FAQs

References:

1. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food