Sabroso Saturday

As a young girl, bistec con aceitunas/beefsteak with olives was a special treat! And, no one made it as good as my padrasto/stepfather. It was sabroso to the core! 

As I grew I forgot about this dish until a friend invited us for dinner. What a great surprise it was when she served this dish! My sons had never tasted it and couldn’t stop raving. As for me, I felt as if I had been transported to my family’s kitchen table. It was that good.

Fast forward several years and it has become a family fave. I will admit we rarely eat red meat so this is a special treat. Also, unlike my padrasto/stepfather, I use Iberia Extra Virgin Olive Oil. It’s healthier than the oil he used. Also, it’s pressed, meaning no heat or chemicals are used which gives it a more wholesome taste with less acidity.

This Sabroso Saturday / Tasty Saturday dish is a perfect balance of protein and fiber that is super easy to create. Serve it with tostones, a salad, or brown rice. Or, all three! ¡Buen provecho! / Enjoy your meal!

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