STEAK HABANERO
Some Like It Hot by Mark Vogel
INGREDIENTS
1 pound flank steak
3 tablespoons olive oil
1 large onion
5 cloves garlic
6 roasted poblano peppers, (or bell peppers if you can’t find poblanos).
˝ cup chopped cilantro
1 batch of habanero sauce*
Salt & pepper to taste
DIRECTIONS
First, roast the peppers in the broiler and then peel and remove the seeds. To roast peppers, place your broiler pan as close to the flame as possible and fully heat before adding the peppers. You want fast, intense heat to char the skin but not the underlying flesh. Turn the peppers as each side turns black. Then place them in a covered container to allow them to steep. After cooling the seeds and stems can be easily removed. Place the peppers aside and continue with the recipe.
Pound each side of the steak with a meat tenderizer and then sprinkle with salt and pepper. Sear each side in a sauté pan in the oil. The moment it’s browned flip it, and then remove it as soon as the other side is browned. Set the steak aside. In the same pan, sauté the onions and roasted peppers until just soft and then add the garlic. Sauté 1-2 minutes and then add the habanero sauce and half of the chopped cilantro. Simmer briefly. Add the steak and continue cooking until desired doneness, (medium rare is just moments away). Add the remaining cilantro at the end. Add salt and pepper to taste. Serve with warm tortillas for dunking in the sauce.
*HABANERO SAUCE
• 1 cup water
• 1/3 cup of red wine vinegar
• 1-3 fresh or dried habanero peppers, depending on how hot you like it.
• 1 large red bell pepper
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt
Chop up the bell and habanero peppers, (or grind the habaneros if using dried). Bring all of the ingredients to a boil, and then simmer for 8-10 minutes. Finally, puree the mixture in a blender. Here are some recipes you can use it in. If you want to try these recipes but don’t want the heat, just eliminate the habaneros from the sauce mixture. You will still have a delicious red bell pepper sauce.
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