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.
  • SAUCE:
  • 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.

Reviews & Comments 6

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    " It was excellent "
    bellasmom ate it and said...
    love that you also appreciate cast iron cooking!
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    " It was excellent "
    lunasea ate it and said...
    Another winner - you're making me hungry, sweetie!
    Was this review helpful? Yes Flag
    " It was excellent "
    joeboudreau ate it and said...
    found dinner for tomarrow night thanks
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  • justjakesmom 10 years ago
    Sounds very flavorful! Thanks for sharing.
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    " It was excellent "
    chefmeow ate it and said...
    This has to be good. You've got my 5 sparrow.
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  • pat2me 10 years ago
    Very nice...thanks, sparow!
    Was this review helpful? Yes Flag

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