Steak and Enchiladas

Ingredients:

• 4 garlic cloves

• 3 ½ tablespoons of olive oil

• 2 pounds of chuck steak

• 1 ½ teaspoons of black pepper

• 1 ½ teaspoons of garlic powder

• 1 ½ teaspoons salt (sea salt) + extra

• 1 tablespoon cornstarch (maizena)

• ½ tablespoon of baking soda

• 1 onion

• 1 roasted poblano pepper

• 1 roasted Anaheim pepper

• Queso fresco

• Enchilada sauce

• Corn tortillas

• Serrano or jalapeño (optional)

• Mexican rice (optional)

• Refried beans (optional)

• Avocado (optional)

• Preferred salsa (optional)

Instructions:

1. First, season the steak with black pepper, salt, and garlic powder. Then, drizzle on the olive oil and mix all the ingredients together. Add the cornstarch and baking soda, making sure the steak is coated. Once combined, let it set for 10-15 minutes.

2. Place burner on medium-high heat and drizzle preferred oil. Once the oil is hot, add the onions, roasted poblano pepper, Anaheim pepper, and garlic cloves. After it’s mixed, add salt and cook for 4-6 minutes or until onions are translucent. Add the serrano or jalapeño (optional).

3. Next, place the burner on medium-high heat and drizzle olive oil. Let the cast iron heat up for a minute. Then, place the steak and cook it for 5-8 minutes on 5 minutes on one side and the remaining 3 on the other.

4. Fry the corn tortillas, then place them into the enchilada sauce. Sprinkle the queso fresco in the enchilada and fold.

5. Finally, plate the enchiladas with the steak, onion, and peppers. This recipe also pairs well with Mexican rice, refried beans, salsa, and a little avocado.

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Tip: Make the enchilada sauce the day before for an easy dinner. Meal prep the beans and rice and those are always available and easy to warm up.