| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | January 199 | 1 | servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | ts | Coarse salt |
| 1 | lg | Onion; sliced |
| 2 | lg | Garlic cloves; chopped |
| 2 | tb | Chopped fresh cilantro |
| 1 | tb | Plus 1 teaspoon chili powder |
| 1/4 | ts | Dried crushed red pepper |
| 1 | tb | Water |
| 2 | Poblano chilies; seeded, sliced | |
| 2 | New York strip steaks; (about 1 inch | |
| ; thick), trimmed | ||
| ; (8-ounce) | ||
| Additional chopped fresh cilantro |
INSTRUCTIONS
Heat oil and salt in heavy large skillet over medium-high heat. Mix in onion, garlic, 2 tablespoons cilantro, 1 tablespoon chili powder and crushed red pepper. Add 1 tablespoon water. Cover skillet and cook onion mixture 5 minutes, 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 1/2 teaspoon 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. Serves 2. Bon Appetit January 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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