Tex-Mex Salisbury Steak (from America’s Test Kitchen)

Honestly, I have never made Salisbury steak before and I didn’t know what to expect, I was delightfully surprised!  This is not your grade-school teddy bear shaped Salisbury steak nor your frozen dinner Salisbury steak covered in a salty flavorless sauce of yore, this version has a bounty of wonderful flavors with an added kick of spice to your taste buds.  Another added bonus was the speed, this recipe was finished in just under an hour, about 48 minutes to be exact, preparation and all; if you’re in a hurry, this would be the one for you to make.  I served this with some cilantro rice, which is basically 1 1/2 cup cilantro thrown in the food processor with one cup of the water or broth to be used with the rice and then add the rest of the water or broth to your rice as needed.  This would also be wonderful with some mashed potatoes, roasted mashed roots, or mashed cauliflower.



  •   4 (6-inch) corn tortillas, torn into rough pieces
  •   2 tablespoons vegetable oil (like canola)
  •   1 large onion, sliced thin (I sliced it in half vertically and then made thin half moon slices)
  •   3 jalapeño peppers, seeded and sliced thin lengthwise
  •   1 1/2 teaspoons ground cumin
  •   salt and pepper
  •   1 1/2 pounds 85% lean ground beef
  •   1/2 cup chopped fresh cilantro
  •   1/4 cup whole milk
  •   2 tablespoons all-purpose flour
  •   1 1/2 cups low-sodium beef broth


  1. Pulse tortillas in a food processor until coarsely ground, then transfer to a large bowl.  Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat; add onion, jalapeños, cumin, 1/2 teaspoon salt, and 1/4 pepper.  Cook until softened, about 5 minutes.   Transfer half of mixture to a small bowl and set aside.  Transfer the other half to the food processor and pulse until coarsely chopped.
  2. Add beef, 1/2 teaspoon salt, cilantro, milk, and chopped onion-jalapeno mixture to bowl with processed tortillas and gently mix until combined.  Divide beef mixture into 4 equal portions and gently shape mixture into four 1/2 inch thick oval patties (pat the steaks down if necessary).  Heat remaining oil in empty skillet over medium high heat until just smoking.  Cook patties until well browned, 3-5 minutes per side.  Transfer to plate.
  3. Add reserved onion mixture and flour to skillet and cook until four is golden and fragrant about 1 minute.  Slowly stir in broth, draping up any browned bits, and bring to simmer.  Return patties to skillet, cover and simmer over medium low heat for 4 minutes.  Remove lid and cook until patties are cooked through and the sauce is slightly thickened, 4-10 minutes.  Season with salt and pepper and serve.

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