NEEDFUL THINGS

MEAT DISHES

 

Source:Inspired by Elaine’s Restaurant.

Chapel Hill, NC


Makes 4 servings.


Preparation time: 1 hour. Last minute assembly


Tips: Prepare ahead, last minute cook steak

Steak  with Mexican Flare

NY strip or Flank

Ingredients

Preparation

1 1/2 pounds  NY steak or Flank steak

4 - 6  plum fresh tomatoes, chopped and blended to a fine sauce.

6 corn tortillas home made, cut into 1/3 inch strips

1 cup fresh or frozen corn kernels

1/4 cup fresh cilantro chopped and few more leaves to top servings.

1/4 onion chopped and sauted in oil.

2 poblano pepper (green fresh pepper), grilled or broiled, skinned & seeded. Chop into strips

2 ounces of cotija cheese or other crumble type cheese of mild flavor, such as fresh cheese.

1 teaspoon powder cumin, more to taste, your call.

2  dry ancho peppers ( dark red dry pepper), water &1 Tablespoon vinegar = 1 cup of ancho pepper sauce

1 Tablespoon of lemon juice

1 Tablespoon of pumpkin seeds kernels (pepitas), optional

1 jalapeño pepper, chopped. Optional to add hotness.

  1. 1.Have steak at room temperature about 1 hour prior to cooking it.

  2. 2.In a sauce pan with 1 tablespoon of butter, cook tomato sauce until it changes color from red/pink to orange. Add some water if it becomes to dry. Add cumin, chopped cilantro and jalapeño if any and set aside.

  3. 3.Cook corn kernels in pot or microwave, then mix with sauted onions and set aside.

  4. 4.Prepare ancho pepper sauce by removing seeds and stem of dry peppers, place in a small pot with some water to cover and the vinegar. Boil until soft. Blend all to a liquid paste. Add water as needed to make a not too liquid sauce. Set aside ready to heat at time of serving.

  5. 5.Have poblano pepper strip warm and ready.

  6. 6.Place individual serving plates in the oven to keep warm.                                                                                                   

  7. 7.Cook steak in one piece on very hot grill to a rare point about 4 minutes per side (varies depending on thickness. Remove steak from grill and let stand cover with aluminum foil for few minutes while assembling individual serving plates.

  8. 8.* Quickly dip tortilla strips into ancho pepper sauce, place few strips in center of each plate.

  9. 9.Sprinkle some corn kernels on top, few strips of poblano peppers, reserving few to top steak on each plate. and drizzle some tomato sauce.

  10. 10.Slice steak and place slices in a fan array on top of center. Top each plate with remaining poblano peppers, sprinkle crumble cheese, pumpkin seeds if any and few leaves of fresh cilantro.

  11. 11.Drizzle lemon juice among all 4 plates and steak juices if any.


Serve immediately.

NOTE: The center array of vegetables are to be kept loose as to enjoy each individually on each bite.

* Do not let tortilla strips get soggy. You may dry them slightly in the oven prior to mixing into the sauce.

       Meat Dishes