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Pan-Broiled Steak with Onions and Chipotle |
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Serves: 4
Print this Recipe
(Bistec con Cebollas y Chipotle)
Category: Beef
Steaks with onions are served sizzling on iron platters in parts of northern Mexico. This recipe from the northern state of Sonora, adds a spicy tomato and chipotle sauce for a real mouthful of flavor.
2 medium tomatoes, peeled and quartered
2 canned chipotle chiles, cut into 3 or 4 pieces
1 tablespoon vegetable oil
1 large white onion, thinly sliced
4 (6- to 7-ounce) beef sirloin steaks or New York steaks, about 3/4-inch thick, trimmed of all fat
1/2 teaspoon salt, or to taste
1. Put the tomatoes and chipotle chiles in a blender and blend to a coarse purée. Reserve in the blender. Heat the oil in a heavy skillet over medium heat and cook the onions, stirring, until beginning to brown, about 4 to 5 minutes. Transfer the onions to a bowl.
2. Cook the steaks in the same hot skillet about 4 to 5 minutes per side or until well seared on the outside but still pink and juicy inside, for medium rare. Season with salt. Put the steaks on a platter.
3. Add the reserved tomato-chipotle sauce to the same hot skillet, and cook, scraping up the browned bits from the pan, 2 minutes. Stir in reserved onions and cook 2 minutes Pile the onion mixture on the steaks and serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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