Cowboy steaks in a skillet - bon appetit
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | teaspoon | Coarse salt |
| 1 | large | Onion, sliced |
| 2 | larges | Garlic cloves, chopped |
| 2 | tablespoons | Chopped fresh cilantro |
| 1 | tablespoon | Plus 1 t chili powder |
| ¼ | teaspoon | Dried crushed red pepper |
| 1 | tablespoon | Water |
| 2 | Poblano chilies,* seeded, sliced | |
| 2 | 8-oz New York strip steaks (about 1 inch thick), trimmed | |
| Additional chopped fresh cilantro | ||
Directions
Heat oil and salt in heavy large skillet over medium-high heat. Mix in onion, garlic, 2 T cilantro, 1 tablespoon chili powder and crushed red pepper. Add 1 T water. Cover skillet and cook onion mixture 5 min- utes, stirring occasionally. Uncover and continue cooking until onion is tender and golden, stirring frequently, about 3 minutes. Add chilies and saute until tender, about 6 minutes. Transfer onion mixture to plate.
Rub each steak with ½ t chili powder. Season with salt and pepper.
increase heat to high and add steaks to same skillet. Cook as desired, about 6 minutes per side for medium rare. Transfer to platter. Top steaks with cilantro. Surround with onions and chilies and serve immediately.
*Fresh green chilies, often called pasillas, available at Latin American markets and some supermarkets.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>