Pan-Broiled Steak with Onions and Chipotle
Bistec con Cebollas y ChipotleSteaks with onions are served sizzling on iron platters in parts of northern Mexico. This recipe from the northern state of Sonora, adds a spicy tomato and chipotle sauce for a real mouthful of flavor.
Ingrediënten
Makes 4 servings
- 2 medium tomatoes peeled and quartered
- 2 canned chipotle chiles cut into 3 or 4 pieces
- 1 tablespoon vegetable oil
- 1 large white onion thinly sliced
- 4 6- to 7-ounce sirloin or New York steaks, about 3⁄4-inch thick, trimmed of all fat
- ½ teaspoon salt or to taste
Instructies
- Put the tomatoes and chipotle chiles in a blender and blend to a coarse purée.
- Reserve in the blender.
- Heat the oil in a heavy skillet over medium heat and cook the onions, stirring, until beginning to brown, about 4 to 5 minutes.
- Transfer the onions to a bowl.
- Cook the steaks in the same hot skillet about 4 to 5 minutes per side or until well seared on the outside but still pink and juicy inside, for medium rare.
- Season with salt.
- Put the steaks on a platter.
- Add the reserved tomato-chipotle sauce to the same hot skillet, and cook, scraping up the browned bits from the pan, 2 minutes.
- Stir in reserved onions and cook 2 minutes Pile the onion mixture on the steaks and serve at once.
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