| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Meat | 2 | Servings |
INGREDIENTS
| 2 | (6-8 oz) new york prime steaks | |
| Hickory-smoked salt | ||
| 4 | lg | Fresh mushrooms |
| 1/4 | c | Unsalted butter |
| 2 | tb | Olive oil |
| 1 | md | Onion; finely chopped |
| 6 | Fresh hot green chiles; parched; peeled, seeded & chopped | |
| 1/4 | ts | Ground Mexican oregano |
| 1 | ts | Ground coriander -or- |
| 1 | tb | Chopped fresh cilantro |
| 1/4 | ts | Salt |
| 1 | ts | Chopped fresh Jalapenos ot hot-pepper sauce |
INSTRUCTIONS
GREEN CHILE SAUCE Trim excess fat from steaks, sprinkle both sides with hickory-smoked salt. Set aside. Preheat broiler or prepare bed of coals. Prepare Green Chile Sauce (below); set aside. Thinly slice mushrooms. Melt butter in skillet & add mushrooms; cook until soft. Keep warm. To prepare steaks, position rack/grill 4-6 inches from heat source. Lightly grease rack/ grill. Broil/grill steaks to desired doneness, turning once. Allow 5-8 minutes per side for rare, 7-10 for medium. Remove to hot platters; top with mushrooms, then with Green Chile Sauce. Makes 2 servings. GREEN CHILE SAUCE: Heat oil in skillet; add onion & cook until clear. Stir in green chiles, oregano, coriander or cilantro, salt & jalapeno or hot-pepper sauce; cook about 5 minutes until flavors are blended. Remove from heat. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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