Strip Steaks With Tequila-avocado SauceFrom wolfpackjack 8 years ago
- 2 boneless strip steaks 1-1/2 to 2 lbs total shopping list
- 1 1/2 teaspoon kosher salt shopping list
- 1 medium clove garlic (or more!!) shopping list
- 1 ripe hass avocado shopping list
- 4 stems cilantro shopping list
- 1 medium limes shopping list
- 3 tomatillos shopping list
- 1/2 teaspoon hot pepper sauce (I prefer Frank's or Pickapepper) shopping list
- 1 tablespoons "best quality" tequilla (Cuervo 1800 works well here) shopping list
- 1 tablespoons peanut oil shopping list
- 1 teaspoons olive oil shopping list
- freshly ground Black pepper shopping list
- grape tomatoes, for garnish shopping list
How to make it
- Preheat the oven to 400 F.
- Bring a medium pot of water to a boil over high heat.
- Meanwhile, 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.
- -- As you finish prepping the following items, place them in the bowl of a food processor:
- 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.
- -- Tomatillos:
- 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.
- Puree until smooth; taste and adjust seasoning as necessary. Set aside.
- 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 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.
- Cut the grape tomatoes in half lengthwise, if desired. Divide among individual plates.
- Transfer the sauce into 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.
- 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.
- -- Note: The steaks can be cooked on an outdoor grill; set it up for direct and indirect heat. Grill the meat over direct heat for 3 to 5 minutes on each side, then move the steaks to indirect heat and cook for 6 to 8 minutes total, turning as necessary. After the steaks rest, collect any juices and add them to the final quick cooking of the sauce.
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The Rating8 people
Yum, Yum, Yum, Yum, Yum...........this sounds fantastic. You have my 5 no doubt.chefmeow in Garland loved it
Oh no, got to have a tequila shot before, lol. Superb recipe!bluewaterandsand in GAFFNEY loved it
Wonderful!!greekgirrrl in Huntington Village loved it
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