Steak with Tomato and Chili Sauce
Steak with Tomato and Chili Sauce
Bistec con Jitomate y Chili en PolvoThe more traditional method for making this sauce is by soaking and then grinding dried chiles, but a delicious sauce can also be made with prepared ground ancho or pasilla chili powder. I developed this sauce after being asked by students in my classes how to use Mexican chili powders in place of whole dried chilies. The general rule is to use one tablespoon of pure chili powder for each dried chile, but it's always safer to start with less, and then taste. More can always be added, but not taken out if the sauce is too hot. Pure ground chili, with no seasonings added, can be found in cellophane packages in the Mexican section of most supermarkets or in Mexican markets.
Ingrediënten
Makes 4 servings
- 3 teaspoons vegetable oil
- 1 corn tortilla cut in quarters
- 1 large white onion halved and thinly sliced
- 2 medium tomatoes cored and chopped
- 2 ⁄3 cup canned beef broth
- 1 medium garlic clove peeled and thinly sliced
- 2 teaspoons pure ground ancho or pasilla chili powder
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- 1 teaspoon salt
- 1 tablespoon olive oil
- 4 boneless New York strip steaks 3⁄4-inch thick
- 3 jalapeño chiles seeded, veins removed, and cut in thin strips
- 3 tablespoons chopped fresh cilantro
Instructies
- In a medium skillet, heat the oil until shimmering and fry the tortilla pieces, turning, until crisp and golden brown on both sides.
- Drain on paper towels and reserve.
- In the same skillet cook the onion, stirring, until softened, 3 to 4 minutes.
- With tongs, remove about ¾ of the onion and reserve in a bowl.
- Transfer the remaining onions to a blender, and add the tomatoes, broth, garlic, ground chili, oregano, and ½ teaspoon of the salt.
- Blend as smooth as possible.
- Transfer the sauce to a saucepan and bring to a boil.
- Reduce heat to low, cover and simmer 8 to 10 minutes, stirring frequently, until the sauce thickens and the flavors blend.
- Keep warm.
- In a large skillet, heat the olive oil over medium-high heat and cook the steaks 3 to 4 minutes per side or until browned on the outside and pink and juicy inside for medium rate, or adjust time for desired doneness.
- Season with the remaining salt.
- Transfer the meat to a warm platter.
- To the skillet, add the reserved onions.
- Add the jalapeño chile strips.
- Cook, stirring about 2 minutes or until completely heated through.
- The chile strips will still be crisp and bright green.
- To serve, pour a portion of the heated sauce in the center of each of 4 plates.
- Put 1 steak on the sauce and top with the onion and chile strips.
- Sprinkle each serving with cilantro.
