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Kate Heyhoe

Kate's Global Kitchen

 

Chipotle Peppered Steak
with Smoky Caramelized Onions
(Bistec Enchipotlada)

by Rick Bayless

Makes 4 servings

4 boneless ribeye or strip steaks (or 2 T-bone or Porterhouse steaks),
     each about 1-inch thick
8 tablespoons Tabasco brand chipotle pepper sauce, divided
2 cloves garlic, crushed
1/2 teaspoon dried oregano
1-1/2 tablespoons olive or vegetable oil
Salt to taste, about 1/2 teaspoon
2 medium red onions, thinly sliced
1/2 teaspoon sugar
1/2 cup beef broth or heavy cream
Chopped cilantro or parsley for garnish

Coat steaks with mixture of 6 tablespoons Tabasco chipotle pepper sauce, crushed garlic and oregano; cover. Refrigerate 1 hour or up to 8 hours.

Heat large nonstick skillet until hot. Add oil, then steaks; sprinkle with salt. Cook, turning once, to medium rare, about 6 to 8 minutes.

Remove steaks from pan; keep warm. Add onions and sugar to pan; cook until onions are caramelized, about 5 minutes. Stir in broth, remaining 2 tablespoons Tabasco chipotle pepper sauce and 1/2 teaspoon salt. Scrape browned bits from bottom of pan; boil until slightly thickened.

Serve steaks topped with caramelized onions. Garnish with cilantro, if desired.

    Cinco de Mayo Menu by Rick Bayless

 

Kate's Global Kitchen for May 2003:
5/02/03     Spicing Up Cinco de Mayo
5/09/03     For Mom, a Bouquet of Vanilla
5/16/03     An Army Moves on Its Stomach
5/23/03     Burger Building—for Fun or Profit
5/30/03     Mint, Mint, and More Mint

 

Copyright © 2003, Kate Heyhoe. All rights reserved.

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This page created May 2003


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