Bistec Con Chiles Verdes

Gluten Free
Very Healthy
Health score
98%
Bistec Con Chiles Verdes
45 min.
4
1282kcal

Suggestions

Looking for a delicious and healthy meal that's also gluten-free? Look no further than this Bistec Con Chiles Verdes recipe! This mouthwatering dish, which boasts a impressive 98 out of 100 on the Recipe Health Score, is the perfect main course for lunch or dinner. It's made with an array of fresh, wholesome ingredients, including ancho chiles, butter, pasilla chiles, coriander seeds, cumin seeds, epazote leaves, fennel seeds, fresh cilantro, garlic, jalapeno chile, lime juice, nopales, olive oil, onion powder, dried whole oregano, Spanish paprika, poblano chiles, salt, shallot, New York strip steaks, white onion, and yellow mustard seeds.

To make this delectable dish, you'll need a few essential pieces of equipment, such as a bowl, frying pan, baking paper, blender, grill, broiler, and ziploc bags. The process is relatively simple and straightforward, involving steps like marinating the steaks, sautéing the vegetables, grilling the steaks, and broiling the plates to melt the Epazote butter.

This recipe also includes two additional components: Aaron's Adobo, a flavor-packed spice blend made from cumin, coriander, fennel, mustard seeds, and various chiles, and Epazote Butter, a vibrant green butter infused with epazote, cilantro, garlic, lime juice, salt, and pepper. Both of these elements contribute to the dish's incredible taste and aroma.

With a caloric breakdown of 16.16% protein, 61.78% fat, and 22.06% carbs, Bistec Con Chiles Verdes is not only delicious but also nutritionally balanced. So why not treat yourself and your loved ones to this fantastic, healthy, and easy-to-make meal? Get ready to impress your taste buds with this Bistec Con Chiles Verdes!

Ingredients

  • small ancho chili pepper stemmed deveined seeded
  • teaspoon pepper black freshly ground
  • 0.5 pound butter softened
  • small pepper flakes stemmed deveined seeded
  • 0.3 cup coriander seeds 
  • 0.3 cup cumin seeds 
  • cups epazote leaves 
  • 0.3 cup fennel seeds 
  • cup cilantro leaves fresh roughly chopped
  • clove garlic 
  • tablespoons garlic powder 
  •  jalapeno peeled seeded thinly sliced
  •  juice of lime 
  • 0.5 cup nopales sliced for 5 minutes on each side and
  • tablespoons olive oil 
  • tablespoons onion powder 
  • 0.5 cup oregano dried whole (preferably Mexican)
  • 0.3 cup paprika sweet spanish hot (pimenton)
  •  poblano pepper peeled seeded thinly sliced
  • teaspoon salt 
  • servings pepper black freshly ground
  • medium shallots thinly sliced
  • 32 ounce fat-trimmed beef flank steak per serving)
  •  onion white thinly sliced
  • 0.3 cup mustard seeds yellow

Equipment

  • bowl
  • frying pan
  • baking paper
  • blender
  • grill
  • broiler
  • ziploc bags

Directions

  1. Watch how to make this recipe.
  2. Drizzle a little olive on each steak and sprinkle 1 tablespoon Aaron's Adobo on each side of the steaks. Allow to rest.
  3. Meanwhile, using a saute pan over medium heat, add 1 tablespoon olive oil, the roasted poblano and jalapeno chiles and onion. Cook for 5 minutes, until the onion is translucent.
  4. Remove and cool.
  5. Then, in a large saute pan, add the remaining 2 tablespoons olive oil and the shallots. Cook softly over medium heat until translucent, about 5 minutes. Then add the chile-onion mixture and cook for another 5 minutes. Then add the nopales. Season with 1 teaspoon of salt and 1 teaspoon of pepper and set aside.
  6. On a hot grill, cook the steak for 7 to 8 minutes on each side until medium-rare and remove from the grill. Allow to rest for 5 minutes, then slice into 1-inch pieces. Divide the chile-onion mixture onto 4 plates and top with the sliced steak. Next, top with some Epazote Butter, however much you'd like, and put the plate under a broiler just for a few seconds, long enough for the butter to melt. Good to go.
  7. Serve and enjoy!
  8. Heat a dry skillet over medium-low heat.
  9. Pour in the cumin, coriander, fennel and mustard seeds along with the pieces of ancho and pasilla chiles. Toast, stirring constantly, until it's very aromatic and just begins to smoke, about 3 minutes.
  10. Dump the mixture onto a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder.
  11. Put the powder in a large bowl and add the oregano, paprika, garlic powder and onion powder. Stir them really well to combine.
  12. Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.
  13. In a blender, puree the epazote, cilantro, garlic, lime juice, salt and pepper with 1/2 cup water. Then take herb puree and mix well with softened butter until a green butter occurs. Once mixed, you can wrap in parchment paper and freeze. It keeps for up to a month.

Nutrition Facts

Calories1282kcal
Protein16.16%
Fat61.78%
Carbs22.06%

Properties

Glycemic Index
89.25
Glycemic Load
2.46
Inflammation Score
-10
Nutrition Score
70.133042864178%

Flavonoids

Eriodictyol
0.16mg
Hesperetin
0.67mg
Naringenin
0.03mg
Apigenin
0.01mg
Luteolin
2.87mg
Isorhamnetin
1.38mg
Kaempferol
0.22mg
Myricetin
0.02mg
Quercetin
9.24mg

Nutrients percent of daily need

Calories:1282.46kcal
64.12%
Fat:98.64g
151.76%
Saturated Fat:45.71g
285.7%
Carbohydrates:79.28g
26.43%
Net Carbohydrates:54.97g
19.99%
Sugar:14.07g
15.64%
Cholesterol:260.25mg
86.75%
Sodium:1170.88mg
50.91%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:58.04g
116.09%
Manganese:5.57mg
278.55%
Vitamin A:10469.92IU
209.4%
Vitamin C:105.73mg
128.16%
Selenium:84.19µg
120.28%
Iron:19.07mg
105.96%
Zinc:15.56mg
103.71%
Vitamin B6:2.02mg
101.18%
Fiber:24.31g
97.25%
Vitamin K:98.79µg
94.09%
Magnesium:367.54mg
91.89%
Vitamin B2:1.39mg
82.01%
Vitamin B3:16.36mg
81.82%
Potassium:2674.81mg
76.42%
Phosphorus:736.27mg
73.63%
Calcium:725.21mg
72.52%
Vitamin B12:3.86µg
64.35%
Vitamin E:7.85mg
52.35%
Copper:0.93mg
46.39%
Folate:143.89µg
35.97%
Vitamin B1:0.52mg
34.6%
Vitamin B5:0.83mg
8.26%
Vitamin D:0.23µg
1.51%