Mexican Steak

The Mister was in charge of dinner tonight and he made something I’ve never had. He said it was a favorite to go out for after a long night of drinking and card-playing, back in the day.

He floured several cube steak and pan-fried them. When they were almost done, he poured some of that chile verde with pork I made a few weeks ago over the meat. (There was a lot of chile verde left over so I have several containers of it frozen and saved for occasions like this.) He let the steaks and chile verde simmer for a bit.

The Mister used the mandoline to get the potatoes sliced nice and thin. I urged him to use the guard so that he wouldn’t slice a fingertip. He said he didn’t need to. Hmm, well guess what he sliced besides potatoes? Yep. He bled for quite a while.

Anyway, fry up the potatoes in oil — we like to use olive oil. Fry the potatoes for a few minutes per side, remove from pan and let them drain on a plate with paper towels. Lightly salt the potatoes.

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Serve it up!

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Categories: Beef/Pork

2 Comments on “Mexican Steak”

  1. Saturday, March 8, 2014 at 1:04 pm #

    Those mandolins have a way of biting. Because of that, I use a very sharp santoku knife instead.

    BTW, have you found your Chinese restaurant yet?

    • Sunday, March 9, 2014 at 9:10 am #

      Hi David! No, no luck yet on a place down here. We do like to go up to Colorado Springs for PF Chang’s tho’. Oh, and we did find a good Japanese sushi place here so I’m pretty happy with that.

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