Looking for a tasty and hearty Latin American dish you can make at home? Look no further than the Sabana de Res recipe.
A classic Latin American meal called “Sabana de Res” has beef as its primary component. In English, the term “Sabana” means “savannah” or “sheet,” while the word “Res” means “beef. This name likely comes from the way the beef is cooked; it’s usually pounded into a thin, sheet-like texture that looks like savannah grass.
In the world of Mexican cuisine, there are certain iconic dishes that immediately come to mind – tacos, enchiladas, tamales, and more. But one dish that is less well known outside of Mexico is the delicious beef sabana de res. If you love flavorful, tender beef, this dish is one to try. But what exactly is beef sabana de res? Let’s uncover the secrets of this traditional recipe.
What Is Beef Sabana De Res?
Beef sabana de res is a thin tender cut of beef that is often marinated and grilled or broiled. The term “sabana” means “savannah” or “sheet” in Spanish. The “de res” indicates it is made from beef. So literally translated, beef sabana de res means “beef sheet.”
This thin sheet is sliced from the long end of a boneless ribeye roast, resulting in relatively broad slices that can measure up to 1/4 inch thick When grilled over high heat, the meat cooks up quick with a nice char The thin slices make it perfect for tacos, sandwiches, fajitas, and more.
The Origins of This Traditional Dish
While the exact origins of beef sabana de res are unknown, it likely emerged in central Mexico where thin cuts of beef were popular. The Spanish colonists who settled in Mexico influenced the local cuisine, introducing beef cattle. Locals adopted European cooking methods like roasting and grilling beef.
The use of a marinade with citrus and spices also reflects both Spanish and indigenous Mexican flavors This combination resulted in the uniquely flavored and textured dish that is beef sabana de res. It has become a staple in Mexican restaurants and home kitchens
How To Prepare and Cook Beef Sabana De Res
Perfectly cooked beef sabana de res starts with an flavorful marinade. A classic marinade includes:
- Orange or lime juice
- Minced garlic
- Ground cumin
- Mexican oregano
- Salt
- Pepper
Let the meat marinate for 1-2 hours to allow the citrus juice to tenderize the beef. For even more tender meat, allow to marinate overnight in the refrigerator.
To cook, heat up your grill, grill pan, or broiler. Cook the meat quickly over high heat for just 2-3 minutes per side. You want a nice char on the outside while keeping the inside a perfect medium rare.
Let the cooked beef rest for 5 minutes before slicing against the grain into thin strips. Now you’re ready to use it in tacos, sandwiches, salads and more!
Serving Suggestions for Beef Sabana De Res
This versatile and delicious beef can be served in many ways:
-
Tacos – Stuff into warm corn tortillas with onion, cilantro, salsa, and a squeeze of lime.
-
Tostadas – Layer on crispy tostada shells with refried beans, lettuce, cheese, and Mexican crema.
-
Salads – Toss with mixed greens, tomatoes, avocado, and a tangy vinaigrette.
-
Sandwiches – Pile high on crusty bread or tortas with traditional garnishes.
-
Fajitas – Serve with sizzling peppers and onions wrapped in warm tortillas.
-
Quesadillas – Stuff into quesadillas with molten cheese for an easy appetizer.
-
Nachos – Top nachos layered with beans, salsa, guacamole and melted cheese.
The key is using other fresh, bright ingredients to complement the rich, savory beef. A squeeze of lime brings all the flavors together perfectly.
Why Beef Sabana De Res Is So Delicious
What makes this dish stand out from other beef recipes? Here are some of the best qualities of beef sabana de res:
-
Thin slices – The thin cuts cook quickly and absorb the flavors of marinade easily.
-
Marbling – A moderate amount of marbling gives it juiciness and beefy flavor.
-
Marinade – The citrus and spices add tons of flavor during marinating.
-
Quick cooking – Searing over high heat gives great texture and char.
-
Against the grain – Slicing against the grain makes it incredibly tender.
When done right, the result is a super juicy, super flavorful and easy to eat beef perfect for Mexican meals.
Tips for Perfectly Cooked Beef Sabana De Res
Follow these tips for foolproof beef sabana de res:
-
Use a boneless ribeye roast for the right marbling and tenderness.
-
Pound the meat to an even 1/4 inch thickness.
-
Marinate for 1-2 hours, or up to 24 hours for maximum flavor.
-
Grill or broil at high temp (500°F) for 2-3 minutes per side.
-
Let meat rest before slicing against the grain into thin strips.
-
Add fresh citrus like lime juice and cilantro after cooking.
-
Don’t overcook! Cook quickly just until medium rare.
Time To Try This Tasty Dish!
If you love rich, savory beef with bright, bold flavors, it’s time to give beef sabana de res a try. This Mexican favorite has a unique style and flavor profile that is sure to satisfy. With a little practice, you can master making this mouthwatering dish at home. ¡Buen provecho!
sabana de Res recipe
- 1 pound beef steak skirt or flank steak
- 4 cloves garlic minced
- ¼ cup freshly squeezed lime juice
- 1 tbsp dried oregano
- Salt and black pepper to taste
- 2 tbsp ground cumin
- Put one tablespoon of oil in a large skillet and heat it over medium heat. After adding the meat strips, cook for 30 to 40 seconds.
- Add one more tablespoon of oil to the pan and cook the onions for one minute.
- Pour in the beer gradually and whisk. Put it on low heat for five to six minutes after adding the tomato salsa and chicken stock. Mix everything together thoroughly and stir.
- Once half of the liquid is gone and the sauce has reached the right consistency, check the texture and keep cooking.
- Put the cooked beef strips back into the sauce and boil it for one to two minutes. Add some finely chopped cilantro to the top.
- Serve with warm Mexican red rice and lemon or lime slices. Savor the flavorful and filling Sabana De Res!.
- There you have it, dear! A straightforward and easy-to-follow recipe for a tasty dish called Sabana De Res. Put on your apron now and get ready to amaze your guests!
Freeze Cooked Beef Steaks
Cover it with at least two layers of plastic wrap, aluminum foil, or parchment paper. Then put it in the freezer bag. Make sure the meat is well wrapped and that as much air as you can is sucked out of the container to avoid freezer burn. Refrigerating it will keep it fresh for about a month.
Cesina de res
FAQ
What does sabana de res mean?
How many calories are in Sabana de res?
What is a Mexican thin steak called?
What is carne asada meat from?
What is beef Sabana de res?
Beef sabana de res is a popular dish in Mexican cuisine that features thinly sliced beef sirloin steak. The term “sabana de res” translates to “beef sheet” in English, referring to the thin slices of meat used in the dish. The beef is typically marinated in a blend of citrus and spices, which can vary depending on the recipe.
What is a Sabana de res?
The term “sabana de res” translates to “beef sheet” in English, referring to the thin slices of meat used in the dish. The beef is typically marinated in a blend of citrus and spices, which can vary depending on the recipe. This marinade gives the meat a unique and delicious flavor that is sure to please any palate.
How do you cook a beef Sabana de res?
Here are some tips to help you cook the perfect beef sabana de res: 1. Choose the right cut of beef: The cut of beef you use can greatly affect the tenderness and flavor of your sabana de res. Opt for a cut that has some fat and marbling, such as sirloin, ribeye, or flank steak. 2.
Which steak is best for Sabana de res?
Sirloin steak is a particularly popular choice for sabana de res. It is a lean cut of meat with a good amount of marbling, which makes it tender and flavorful. Ribeye steak is another great option, as it has a rich, beefy flavor and a good amount of fat.