Steak "Servesa"

Votes: 1

Time: 5 hours 20 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 880, total fat 29 G., saturated fats 7 G., proteins 53 G., carbohydrates 95 G., fiber 8 G., cholesterol 117 mg, sodium 1584 mg, sugar 6 G.

The name of this dish translates from Spanish as "beer," meaning a juicy beef steak in a Mexican beer marinade is on the menu. Marinate the meat in a flavorful mixture of beer, chili pepper, garlic, and lemon juice (preferably overnight), then grill until golden brown. Reduce the remaining marinade on the stovetop to create a delicious steak sauce. Serve with rice salad.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Steaks

Half a red onion, diced
1 tbsp. chopped garlic
2 tablespoons lemon juice
1 can (0.33 l) of beer
2 tablespoons white vinegar
2 tablespoons chili powder
1 top round steak weighing 700 g.
Vegetable oil to grease the grill grate
Rice salad

Rice salad

1 tbsp. l. rapeseed oil (canola)
1 tbsp. chopped garlic
1.5 cups long-grain white rice
2 and 1/4 cups water
1 tbsp chili powder
Half a red onion, diced
1 yellow bell pepper, diced
1 can (400g) canned red beans, rinsed
1 tbsp. white vinegar
1 tbsp chopped fresh cilantro

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, rice, sweet pepper, red beans

Cooking the dish according to the recipe:

In a zip-lock plastic bag, combine the onion, garlic, lemon juice, beer, vinegar, and chili powder. Massage the bag to combine the ingredients. Place the steak in the bag, press out any air, and seal. Marinate in the refrigerator for at least 4 hours or overnight, but no more than 18 hours.
Preheat a grill or grill pan over medium-high heat. Brush the grates with oil when ready to grill. Let the steak rest at room temperature for 20-30 minutes before grilling. Remove the steak from the marinade. Place it on a hot, oiled grill and cook for 4 minutes per side for medium-rare (145°F). Pour the marinade into a large skillet and heat over medium heat. Simmer until the sauce thickens, about 10-15 minutes.

Transfer the steaks to a cutting board and let rest for 5 minutes before slicing. Slice the steaks across the grain and serve with rice salad and sauce.
Rice salad:

Heat oil in a medium saucepan over medium heat. Add the garlic and rice and cook for 2 minutes, until the rice is golden brown. Add 2 1/4 cups water, chili powder, salt, and pepper, and bring to a boil. Cover and reduce heat to low. Cook the rice for 15 minutes. Transfer to a baking sheet and let cool.
In a large bowl, combine the onion, yellow pepper, cooled rice, beans, vinegar, and cilantro. Mix thoroughly and serve with the steak.

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