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Steak Azteca Recipe

Steak Azteca
Servings: 24

Beef Petite Tender medallions steeped in a garlicky honey-lime marindade, grilled and served with a tangy tomatillo-bell pepper chutney and a golden mushroom and cheese quesadilla. Once you have the main things made it only takes about 10 minutes to assemble. And if you want a little more info....Beef Petite Tender Medallions are cut from the Beef Petite Tender Roast, a small separate muscle that rests on top of the shoulder near the top blade. The Beef Petite Tender Roast is separated from the Beef Chuck, Shoulder Clod by following the natural seam. All external fat is removed and it is then cut crosswise into 1-inch-thick medallions.

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Steak Azteca. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Steak Azteca in your home. Then, follow these steps below to serve Steak Azteca for your family or friends.


  • 1 fresh lime juice

  • 1 canola oil

  • 1/2 honey

  • 1/4 garlic

  • 1/4 reduced sodium soy sauce

  • 1/4 Worcestershire sauce

  • 4 fresh thyme

  • 1 salt

  • 2 pepper

  • 1/4 garlic

  • 9 olive oil

  • 3 -4 green bell peppers

  • 1 red bell peppers

  • 2 green onion

  • 3 red wine vinegar

  • 3 frozen corn kernels

  • 3 brown sugar

  • 1 ground cumin

  • 1 fresh cilantro

  • 3/4 salt

  • 1/2 pepper

  • 1 1/2 butter

  • 3/4 flour tortillas

  • 1/2, NA, 8 fresh mushrooms

  • 24 monterey jack cheese

  • 4 watercress leaf

If you have prepared the ingredients needed, now time to start cooking. There are 25 steps you must follow to make Steak Azteca in your home by yourself.

Directions: How to Make Steak Azteca

  1. To make Marinated Beef:

  2. Combine all ingredients, except beef medallions, in large non-reactive container; mix until honey is blended.

  3. Add beef and turn to coat.

  4. Cover and refrigerate 2 hours.

  5. Turn medallions once during marinating.

  6. To make Tomatillo Chutney:

  7. Saute jalapeno peppers and garlic in oil in non-reactive saucepan until tender.

  8. Add remaining ingredients, except cilantro, salt and pepper then bring to a boil.

  9. Reduce heat and simmer about 30 minutes or until liquid is syrupy and tomatillos begin to discolor., Cool.

  10. Stir in cilantro and season with salt and pepper.

  11. Yield: about 2 quarts.

  12. To make Mushroom Quesadillas:

  13. Spread 2 teaspoon butter on 1 side of each tortilla.

  14. Place 1 tortilla, buttered side down, on plastic wrap.

  15. Top 1 half with ¼ cup mushrooms and 1 ounce cheese.

  16. Fold in half; wrap in plastic.

  17. Repeat with remaining ingredients. Refrigerate.

  18. Yield: 24 quesadillas.

  19. For each serving, to order:

  20. On griddle or non-stick pan, cook 1 quesadilla until crisp and golden brown, turning once; cut into 3 wedges., Keep warm.

  21. Grill or saute 3 beef medallions to medium rare to medium, turning once.

  22. Place ¼ cup chutney near center of plate.

  23. Overlap beef medallions on chutney.

  24. Add quesadillas wedges.

  25. Garnish with watercress.

So that brings us to the end of this special Steak Azteca recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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