Steak with Red Chiles
Bistec con Chiles RojosAnaheim chiles turn a glorious red when fully ripe. Green Anaheim chiles are more widely available in the United States; the bright ripe red stage of the same chile is much less available due to a shorter harvest time. In a typical dish from Chihuahua, in northern Mexico, red Anaheims are served with pan-grilled steaks. Since I seldom find red Anaheims for this dish, I substitute red bell peppers for the Anaheims, along with strips of ripe red jalapeño for spicy heat. Add refried beans and a salad for a complete meal.
Ingrediënten
Makes 4 servings
- 2 red bell peppers halved lengthwise and seeded
- 1 tablespoon unsalted butter
- 2 red jalapeño chiles seeded and very thinly sliced
- 2 green onions thinly sliced crosswise
- ½ teaspoon salt or to taste
- 4 6- to 7-ounce boneless New York or rib-eye steaks
- 2 teaspoons olive oil
- ¼ teaspoon freshly ground pepper or to taste
Instructies
- Roast the bell peppers, skin side up, under a preheated broiler until the skin is charred, about 5 to 7 minutes.
- Put the peppers in a plastic bag to steam, about 10 minutes.
- Remove the skins and cut the peppers into thin strips, ¼ inch × 2 inches.
- Heat the butter in a medium skillet, and sauté the bell peppers, jalapeños, and onions, stirring, until tender, 6 to 7 minutes.
- Add ¼ teaspoon of the salt.
- Reserve off heat.
- Trim the steaks of excess fat and brush on both sides with the oil.
- Season with the remaining salt and pepper.
- Heat a stovetop grill pan or heavy skillet over medium-high heat.
- Cook the steaks about 4 to 5 minutes per side or until nicely seared on the outside and still pink and juicy inside, or to desired doneness.
- Reheat the peppers.
- Top the steaks equally with the peppers and serve.
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