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Mexican | |
| 3 tablespoons olive oil, plus extra to drizzle on steaks Two 16-ounce New York strip steaks (1/2 a steak per serving) 4 tablespoons Aaron's Adobo, recipe in rubs 2 poblano chiles, roasted, peeled and seeded, thinly sliced 1 jalapeno chile, roasted, peeled and seeded, thinly sliced 1 white onion, thinly sliced 1 medium shallot, thinly sliced 1/2 cup nopales, grilled for 5 minutes on each side and sliced Epazote Butter, recipe in sauces/rubs Salt and freshly ground black pepper | |
| Cook's Note: To roast poblano and jalapeno chiles, place them directly on the grill or over an open flame until they blister and get charred on the outside. Then put them in a bag and let them steam up for about 5 minutes until they cool down. Once cooled, peel off the skin, remove seeds and thinly slice. Drizzle a little olive on each steak and sprinkle 1 tablespoon Aaron's Adobo on each side of the steaks. Allow to rest. Meanwhile, using a saute pan over medium heat, add 1 tablespoon olive oil, the roasted poblano and jalapeno chiles and onion. Cook for 5 minutes, until the onion is translucent. Remove and cool. Then, in a large saute pan, add the remaining 2 tablespoons olive oil and the shallots. Cook softly over medium heat until translucent, about 5 minutes. Then add the chile-onion mixture and cook for another 5 minutes. Then add the nopales. Season with 1 teaspoon of salt and 1 teaspoon of pepper and set aside. On a hot grill, cook the steak for 7 to 8 minutes on each side until medium-rare and remove from the grill. Allow to rest for 5 minutes, then slice into 1-inch pieces. Divide the chile-onion mixture onto 4 plates and top with the sliced steak. Next, top with some Epazote Butter, however much you'd like, and put the plate under a broiler just for a few seconds, long enough for the butter to melt. Good to go. Serve and enjoy! | |
Unrated | |
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