Biftec (Steak)

Tonight I made biftec, known as steak in English.  It’s really easy to make. I baked it in the oven but I’ve also made it on the stovetop.
Here’s the home recipe:
  • 3-12 oz packages of thin sliced beef steaks
  • Vinegar
  • 1 small can of tomato sauce
  • Salt and Pepper (to taste)
  • 1 green pepper
  • 1 onion
  1. Rinse the meat under warm water and place it in a bowl.
  2. Take a couple handfuls of vinegar and toss the meat with it.
  3. Pour tomato sauce over the meat and toss.
  4. Season with the Adobo (or other seasonings of your choosing)
  5. Cut the green pepper and onion into thin slices.
  6. Toss all together.
  7. Refrigerate overnight.
On the stovetop: toss the mixture into a skillet and heat on low/medium for about one hour.
In the oven: Put mixture in an oven-proof casserole dish and heat at 300 degrees for approximate 1.5 hours. (About midway, toss the meat)
This requires no oil or greasing of any pans.
As oven/stovetop temperatures may vary, please make sure your meat is thoroughly cooked before consuming.
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