Bistro Steak* Recipe

Toast and rehydrate chiles

In a dry skillet over medium heat, toast the guajillo, ancho, and arbol chiles 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with 1 cup of hot water; soak 15 minutes until softened. Reserve soaking liquid.

Blend chile paste

Drain chiles, reserving 1/2 cup of the soaking liquid. In a blender, combine the softened chiles, 1/4 cup of the reserved soaking liquid, half the chopped onion (about 1/2 cup), 2 cloves of the minced garlic, tomato paste, smoked paprika, cumin, and a pinch of salt. Blend until very smooth, adding more soaking liquid if needed to reach a thick sauce consistency. Set aside.

Brown aromatics and pork

Heat 2 tbs vegetable oil in a large heavy pot over medium-high heat. Add the remaining chopped onion and cook 4–5 minutes until translucent. Add the remaining garlic and grated ginger; cook 30 seconds until fragrant. Add the pork cubes, season with 2 tsp salt and 1 tsp black pepper, and brown on all sides in batches (about 6–8 minutes total). Remove pork and set aside.

Build the broth

Reduce heat to medium, add the blended chile paste to the pot and cook 2–3 minutes, stirring, to caramelize flavors. Add crushed tomatoes and cook 2 minutes. Pour in 6 cups beef or pork stock, add the bay leaf and dried oregano. Return pork to pot. Bring to a gentle simmer, then reduce heat to low and cover. Simmer for 1 to 1 1/4 hours until pork is tender and easily shredded.

Finish broth seasoning

Once pork is tender, remove meat pieces to a bowl and shred with two forks. Taste the broth and adjust salt and pepper as needed (add up to 1 tsp more salt if desired). Return shredded pork to the pot and keep warm on low.

About 20 minutes before serving, stir the drained and rinsed hominy into the simmering broth. Continue simmering uncovered for 15–20 minutes so hominy absorbs flavor and is heated through.

While hominy cooks, prepare fresh vegetables: thinly slice the red cabbage, radishes, and red onion. Roughly chop the cilantro and dice the avocado. Keep these chilled until ready to assemble so they retain crunch.

If using pickled red onions or additional toppings, have them ready to spoon onto bowls at service.

Pat the steak dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Let rest at room temperature for 15 minutes while the soup finishes.

Heat a cast-iron skillet or heavy pan over high heat until smoking slightly. Add 1 tbs olive oil and swirl. Sear the steak 2–3 minutes per side for medium-rare (adjust time for thickness), using tongs to hold edges if needed for even browning. If you prefer, baste with a little butter for the last 30 seconds.

Transfer steak to a cutting board and rest 5–7 minutes. Slice thinly against the grain into strips.

If desired, drizzle 1 tsp chili oil over the sliced steak for additional heat and flavor.

Ladle hot soup into warmed bowls, ensuring each bowl gets a generous portion of pork, hominy, and broth (about 1 1/2 to 2 cups soup per serving).

Top each bowl with several slices of the seared bistro steak.

Add fresh toppings: a small handful of thinly sliced red cabbage, a few radish slices, 1–2 tbs thinly sliced red onion, a sprinkle (about 1 tbs) of chopped cilantro, and sliced or diced avocado (about 1/4 avocado per bowl).

Finish with a lime wedge on the side, a dollop of crema if using, and a few drops of hot sauce or spoonful of pickled red onion to taste.

Serve immediately so steak remains warm and veggies retain crunch.