Ingredient
- 1 kg of beef steaks
- 1 cup of pitted olives
- 2 poblano peppers
- 1 tbsp. parsley
- 1 tbsp. of onion
- 1 clove of garlic
- Salt and pepper to taste
- Vegetable oil
Preparation
- Roast the chilies on a comal, peel and strip them; mix with the parsley, olives, onion and garlic to make a sauce.
- Heat a little oil in a saucepan and fry the sauce over low heat; reservation.
- Season the steaks with salt and pepper and fry them in another container, when they are cooked, integrate them into the sauce to impregnate them.