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Steak with Red Chiles |
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Serves: 4
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(Bistec con Chiles Rojos)
Category: Beef
Anaheim chiles turn a glorious red when fully ripe. Green Anaheim chiles are more widely available in the United States; the bright ripe red stage of the same chile is much less available due to a shorter harvest time. In a typical dish from Chihuahua, in northern Mexico, red Anaheims are served with pan-grilled steaks. Since I seldom find red Anaheims for this dish, I substitute red bell peppers for the Anaheims, along with strips of ripe red jalapeño for spicy heat. Add refried beans and a salad for a complete meal.
2 red bell peppers, halved lengthwise and seeded
1 tablespoon unsalted butter
2 red jalapeño peppers, seeded and very thinly sliced
2 green onions, thinly sliced crosswise
1/2 teaspoon salt, or to taste
4 (6- to 7-ounce) boneless New York or rib-eye beef steaks
2 teaspoons olive oil
1/4 teaspoon freshly ground pepper, or to taste
1. Roast the bell peppers, skin side up, under a preheated broiler until the skin is charred, about 5 to 7 minutes. Put the peppers in a plastic bag to steam, about 10 minutes. Remove the skins and cut the peppers into thin strips, 1/4 inch × 2 inches.
2. Heat the butter in a medium skillet, and sauté the bell peppers, jalapeños, and onions, stirring, until tender, 6 to 7 minutes. Add 1/4 teaspoon of the salt. Reserve off heat.
3. Trim the steaks of excess fat and brush on both sides with the oil. Season with the remaining salt and pepper. Heat a stovetop grill pan or heavy skillet over medium-high heat. Cook the steaks about 4 to 5 minutes per side or until nicely seared on the outside and still pink and juicy inside, or to desired doneness. Reheat the peppers. Top the steaks equally with the peppers and serve.
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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