Yield: 2 Servings
Measure | Ingredient |
---|---|
2 \N | (6-8 oz) new york prime steaks |
\N \N | Hickory-smoked salt |
4 larges | Fresh mushrooms |
¼ cup | Unsalted butter |
2 tablespoons | Olive oil |
1 medium | Onion; finely chopped |
6 \N | Fresh hot green chiles; parched; peeled, seeded & chopped |
¼ teaspoon | Ground Mexican oregano |
1 teaspoon | Ground coriander -or- |
1 tablespoon | Chopped fresh cilantro |
¼ teaspoon | Salt |
1 teaspoon | Chopped fresh Jalapenos ot hot-pepper sauce |
GREEN CHILE SAUCE
Trim excess fat from steaks, sprinkle both sides with hickory-smoked salt.
Set aside. Preheat broiler or prepare bed of coals. Prepare Green Chile Sauce (below); set aside. Thinly slice mushrooms. Melt butter in skillet & add mushrooms; cook until soft. Keep warm. To prepare steaks, position rack/grill 4-6 inches from heat source. Lightly grease rack/ grill.
Broil/grill steaks to desired doneness, turning once. Allow 5-8 minutes per side for rare, 7-10 for medium. Remove to hot platters; top with mushrooms, then with Green Chile Sauce. Makes 2 servings. GREEN CHILE SAUCE: Heat oil in skillet; add onion & cook until clear. Stir in green chiles, oregano, coriander or cilantro, salt & jalapeno or hot-pepper sauce; cook about 5 minutes until flavors are blended. Remove from heat.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .