Bisteck A La Marinera
"Steak Marinera Style"
From the treasured pages of La Cocina en el Bolsillo No. 5
Written by Antonio Vanegas Arroyo
Bisteck A La Marinera
"Se untan los bisteks con ajo crudo y se les echa la sal pimienta necesaria. En la sartén se pone una poca de manteca: se pica bastante cebolla muy menuda y un pedazo muy pequeño de ajo: se le da una pasada por la manteca y antes que esté completamente dorado se echan los bisteks dejándolos con una poca de salsa. Al servirlos se bañan con su propia salsa y se adornan con alcaparras en vinagre, cebolla cruda en rebanadas y unas hojitas de perejil."
English Translation
"Rub the steaks with raw garlic and add the necessary salt and pepper. Put a little lard in the pan: chop plenty of onion very finely and a very small piece of garlic: sauté them in the lard and before the onion is completely golden, add the steaks, leaving them with a little sauce. When serving, pour their own sauce over them and garnish with pickled capers, raw onion slices, and a few parsley leaves."
Note on the Original Text
The recipe is written in a conversational, concise format typical of 19th-century cookbooks, relying on the cook's intuition, familiarity, and visual cues like 'before completely browned' or 'with a little sauce.' Spelling and punctuation may seem inconsistent today, but they reflect the informal, approachable style of Mexican culinary manuals of its time — aiming for accessibility rather than rigid precision. Exact measurements were rare, so modern equivalences are interpretative, meant to preserve the spirit and taste of the original dish.
Title
La Cocina en el Bolsillo No. 5 (1890)
You can also click the book image above to peruse the original tome
Writer
Antonio Vanegas Arroyo
Era
1890
Publisher
Unknown
Background
A delightful volume from the famed series 'Cocina en el bolsillo,' this pocket-sized cookbook serves up an enticing collection of recipes, guiding readers through a flavorful journey of culinary creations from the late 19th century.
Kindly made available by
University of Texas at San Antonio
This recipe originates from 'La Cocina en el Bolsillo No. 5', published in 1890 by Antonio Vanegas Arroyo, a prominent Mexican editor known for making practical, accessible collections for the everyday cook. The series, 'Cocina en el bolsillo', was specifically designed as a culinary companion small enough to carry easily, perfect for those seeking quick inspiration in the kitchen. The period was marked by a blending of European culinary influences — most notably French and Spanish — into Mexican domestic cooking, seen here in the use of butter (or lard), capers, and sautéing techniques, adapted to local ingredients and tastes.
In the late 19th century, home cooks would have prepared this dish in a cast iron or wrought iron frying pan over an open fire or wood/charcoal stove, using a sturdy kitchen knife for chopping the onion and garlic. The butter or lard would be portioned with a wooden spoon or small kitchen scoop, and meats seasoned and prepared directly on wooden or stone surfaces. Simple ceramic or metal serving dishes would present the final, garnished steaks.
Prep Time
10 mins
Cook Time
20 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 4 beef steaks (approx. 5 oz each)
- 2 cloves fresh garlic (plus half a clove, finely chopped)
- 1 large onion (about 5 oz), finely chopped
- 2 tablespoons (1 oz) unsalted butter (or substitute with pork lard for authenticity)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon pickled capers
- Raw onion (a few slices for garnish)
- Fresh parsley leaves (for garnish)
Instructions
- Begin by rubbing 4 beef steaks (about 5 oz each) with 2 cloves of fresh garlic, crushed, then sprinkle with about 1 teaspoon of salt and ½ teaspoon of black pepper on both sides.
- In a large frying pan, melt 2 tablespoons (1 oz) of unsalted butter over medium heat.
- Finely chop a large onion (about 5 oz) and a small piece of garlic (about half a clove).
- Add these to the pan and sauté gently, ensuring they soften and just begin to color — do not brown them completely.
- Before the onions are thoroughly browned, lay the seasoned steaks into the pan, allowing them to sear and cook in the aromatic mix.
- Let them simmer, ensuring there is a little sauce left in the pan (add a dash of water or broth if needed).
- When serving, pour the pan sauce over the steaks and adorn with pickled capers (about 1 tablespoon), thinly sliced raw onion rings, and a few fresh parsley leaves for garnish.
Estimated Calories
330 per serving
Cooking Estimates
You will need around 10 minutes to prepare the ingredients and about 20 minutes to cook the dish. Each serving provides about 330 calories. This recipe makes 4 servings, one steak per person.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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