Strip Steaks with Tequila-Avacado SauceFrom sparow64 7 years ago
- 2 boneless strip steaks (may use bone-in; 1-1/2 to 2 pounds total) shopping list
- 1-1/2 teaspoons kosher salt shopping list
- 1 medium clove garlic shopping list
- 1 ripe hass avocado shopping list
- 4 to 5 stems cilantro shopping list
- 1 to 2 medium limes shopping list
- 3 tomatillos shopping list
- 1/2 teaspoon hot pepper sauce shopping list
- 2 tablespoons best-quality tequila shopping list
- 1 to 2 tablespoon peanut oil shopping list
- 1 to 2 teaspoon olive oil shopping list
- Freshly ground black pepper shopping list
- grape tomatoes, for garnish shopping list
How to make it
- Trim the steaks of excess fat and cut each one in half (to form 4 portions); season all over with 1 teaspoon of the salt (total). Allow the meat to come to room temperature.
- Preheat the oven to 400 degrees F.
- Heat a large cast-iron skillet (not nonstick) over high heat for 1 to 2 minutes, then add the peanut oil and watch it scatter across the skillet.
- Lightly rub the tops of the steaks with olive oil and sear (non-oiled side down) for 3 minutes, then use tongs to turn them over and sear for 3 minutes.
- Transfer to the oven and cook for 6 to 8 minutes or until the meat’s internal temperature registers 120 to 130 degrees F. on an instant-read thermometer.
- Remove from the oven and lightly season the steaks with pepper to taste; transfer to a platter, cover loosely with aluminum foil and allow to rest while you finish the sauce.
- Divide the steaks among individual plates with the tomatoes; spoon some of the sauce alongside or on top.
- Serve hot.
- Pass the remaining sauce at the table.
- Bring a pot of water to a boil.
- As each of the ingredients are prepared, place in food processor or blender:
- Peel and crush the garlic.
- Peel and pit the ripe avocado; reserve 1/2 for an accompanying salad or for another use.
- Wash and dry the cilantro leaves; discard the stems.
- Squeeze the juice from the lime(s); there should be about 3 tablespoons.
- Peel and discard the tomatillos’ papery husks; drop the tomatillos into the boiling water and cook for 3 minutes (to enhance their flavor and reduce the skins’ sticky residue).
- Drain and rinse under cold running water until just warm to the touch.
- Use a small paring knife to remove and discard the cores; cut the cored tomatillos in half and place in the bowl of the food processor with the other prepped ingredients.
- Add the hot pepper sauce, the remaining 1/2 teaspoon salt and the tequila.
- Purée until smooth; taste and adjust seasoning as necessary.
- Set aside.
- **Start steaks here***
- When steaks come out of the oven, transfer the sauce to the skillet and place over medium-high heat. Cook for 1 to 2 minutes, whisking constantly to incorporate meat juices in the skillet, until the sauce has thickened and some of its liquid has evaporated.
- Remove from the heat.
- Add any collected meat juices from the platter and stir to combine.
The Cooksparow64 Sweetwater, TN
The Rating5 people
This has to be good. You've got my 5 sparrow.chefmeow in Garland loved it
found dinner for tomarrow night thanksjoeboudreau in Syracuse loved it
Another winner - you're making me hungry, sweetie!lunasea in Orlando loved it