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BistecSchool is in session here in Georgia which means I’m busier than ever!  We are starting the school year virtually so that mean I have to put on my teacher hat once again.  No, I’m not a teacher but this pandemic has forced me to become one as it has to most of us parents.  This means having to plan because my days look a bit different than I’m accustomed to and there’s even less time to spend in the kitchen.  I’m always thinking of easy meal to make and Bistec is as easy as it gets.

 I first had bistec at a Cuban restaurant and knew I had to make it at home.  There are many versions of bistec depending on country and region.  Some have a tomato sauce; some have rich beef gravy while others have no sauce at all. 

This recipe calls for beef and you can use inexpensive cuts like skirt steak, round steak or sirloin steak.  To help tenderize the tougher cuts like skirt steak and round steak, you can use a tenderizing mallet.  Sirloin steak is a tenderer cut that’s fairly inexpensive as well and don’t require tenderizing.  This is a fairly simple recipe that requires very few ingredients but don’t be fooled – it is delicious!

I also made a video that I posted over on my YouTube channel so be sure to check that out and subscribe to my channel if you haven’t already.  If you make this recipe, be sure to share it with me over on Instagram!



  1. Yvonne Simon
    August 30, 2020 / 11:35 am

    Love your cooking. It takes me back to good times. Warms my heart thanks.

  2. RADHA
    September 8, 2020 / 2:25 pm

    Could this work with chicken?

  3. JehanP
    September 23, 2020 / 12:08 pm