Recipe

Strip Steaks With Tequila-avacado Sauce Recipe

	Sparow64 / All my dishes 2 months ago Love these steaks, cooked in a cast iron skillet in the oven. Looks like several steps, but it acutally comes together easily and quickly. Start the sauce first, then set aside until steaks are done, and finish sauce with juices from steak pan. from: "The New Steak"... More Prep:20m Cook:15m Servings:4	Sparow64
	steak easy oven

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Ingredients

2 boneless strip steaks (may use bone-in; 1-1/2 to 2 pounds total)

1-1/2 teaspoons kosher salt

1 medium clove garlic

1 ripe Hass avocado

4 to 5 stems cilantro

1 to 2 medium limes

3 tomatillos

1/2 teaspoon hot pepper sauce

2 tablespoons best-quality tequila

1 to 2 tablespoon peanut oil

1 to 2 teaspoon olive oil

Freshly ground black pepper

Grape tomatoes, for garnish

Directions

STEAKS

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.

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