Bistec en Cazuela

Casseroled Beefsteak

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

It is worth going to some trouble to find Seville oranges for this dish. The juice gives an unusual and delicate flavour which substitutes cannot reproduce.


  • 6 small steaks, such as rump or round, each weighing about 8 oz.
  • Salt, freshly ground pepper


Have the butcher flatten the steaks, or do it yourself with a meat cleaver. Season to taste with salt and pepper on both sides. Place in a bowl and pour in the orange juice. Cover, and refrigerate overnight, turning once or twice.

Lift the steaks out of the adobo (marinade) and pat dry. Reserve the adobo. Heat the lard or oil in a heavy frying pan and sauté the onions and garlic with th