Bistec a La Mexicana

Ingredients

• 1 tablespoon olive oil
• 1 1⁄4-1 1⁄2 lbs beef, thin cut (I use the thin cut steaks that are prepared for Milanesa)
• 1⁄2 cup water (or beef broth)
• For Garnish
• quartered lime
• 2 green chilies, chopped
• cilantro
• For the Chunky Fresh Tomato Salsa (Salsa Mexicana)
• 1 garlic clove, peeled
• 2 serrano chilies, stemmed and halved (or 1 jalapeno)
• 2 medium ripe tomatoes (about 1 pound total)
• 1⁄3 cup cilantro, roughly chopped (loosely packed)
• 1 large green onion, roots and wilted outer leaves removed, chopped into small pieces
• 1 tablespoon fresh lime juice (or light flavored vinegar)
• salt

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