Saturday, November 1, 2008

Green Chili Steak al la parrila

Green Chili Steak


Want something a little tastier than just tossing a steak on the grill? Perfect grill marks only go so far….. This easy recipe make great steak taste better and mediocre meat taste better.


You start with a couple of New York cut steaks, trim or don’t trim the fat, (don’t forget there is a lot of flavor in some of the side fat). Coat with some of the chopped garlic and olive oil, pepper and place in a zip lock bad then place in the refrigerator for a day or two.


The day of cooking, remove from the refrigerator and let sit to get to room temperature. (This allows better even cooking on the grill )


In a skillet, place the butter and oil, then toss in the chopped onion and chili. Cook until totally limp and reduced. (10-20 minutes) moderate to low heat.

In a second skillet, put in the butter and add ¼ of the mushrooms at a time, so as not to crowd the pan, otherwise they will steam themselves. Add the rest, little by little until all have been in there for awhile and reduce to minimum and are dark brown. (Do this on low heat since all you want to do is sweat the mushrooms and reduce them to intensify their flavor with the butter)

At the end, throw in a pinch of salt and pepper, and hold until serving.

Heat the grill to very hot, let the grill get hot, when ready place the steaks on the grill and watch…..watch…..for about 30 seconds, then turn the meat 90 degrees on the same side for that perfect grill mark.

Keep watch for another 3 to 4 minutes on this side.

Then, flip the meat over and do the exact same thing except for the last 3 to 4 minutes.

Depending on the heat of the grill the finish may be as short as 2 minutes or longer depending on the grill. For medium rare, probably around 4 minutes will be average, for medium about 5, for well done 6 to 7 minutes. (You really should not do well done, if you want any kind of flavor from the meat)

Then ……you should have the dinner plate all ready, place the cooked meat on the center of the plate and immediately top with the mushrooms and onion chili mixture. Top with Chopped Cilantro and Present to the table and that’s about it!

Stuff you will need;


Steaks, New York or Rib Eye, cut about ½ to ¾ inch thickness (2, 3, or 4 depending on the # of servings you need)

Two or three garlic cloves, chopped fine.
One Large White onion, chopped.
Two green chilies, your choice depending on your heat tolerance. ( I often purchase the green chilies en escabiche and remove the chilies and chop them up tossing out the other stuff.
One chipotle chili, chopped fine with seeds.
Salt, pepper, butter, olive oil.
1 cup chopped Cilantro.

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