Drunken Steak (Bistec Borracho)

Steps

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1. 1
   Prepare the marinade by combining beer, minced garlic, lime juice, Maggi seasoning, cumin, chili powder, black pepper, and salt in a bowl. Mix thoroughly.
   ≈0:06
2. 2
   Reserve 1/4 cup of marinade. Add the steak to the remaining marinade and coat well. Cover and refrigerate for at least 2 hours.
   ≈0:25
3. 3
   Heat a pan over medium-high heat and add oil. Once hot, drain the steak from marinade and add it to the pan.
   ≈0:38
4. 4
   Cook for several minutes until the meat browns and releases its juices. Continue cooking until all the juices have evaporated.
   ≈0:46
5. 5
   Once juices evaporate, lightly fry for about 2 minutes until fully cooked. Remove steak from pan and set aside.
   ≈1:04
6. 6
   Add a little more oil to the pan and sauté the onion and peppers for about 2 minutes.
   ≈1:16
7. 7
   After 2 minutes, add the tomatoes and cook for another 2 minutes.
   ≈1:23
8. 8
   Add the reserved marinade, tomato sauce, and beef broth mixture. Stir and simmer for about 10 minutes until the sauce reduces and thickens.
   ≈1:32
9. 9
   Once the sauce has reduced, return the steak to the pan and mix it with the sauce.
   ≈1:46
10. 10
    Simmer for about 5 minutes to allow the flavors to meld together. Garnish with cilantro if desired.
    ≈1:53
11. 11
    After 5 minutes, the drunken steak is ready to serve.
    ≈2:17