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.
Emerald Corn Chowder (Chileatole Verde)
Chipotle Peppered Steak with Smoky Caramelized Onions (Bistec Enchipotlada)
Tangy Mango Upside Down Cake
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.
This page created May 2003
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