| 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
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