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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

July 16 2013

Steak Habanero

    1 pound flank steak
    1 large onion
    5 cloves garlic
    6 roasted poblano peppers, (or bell peppers if you can’t find poblanos).
    ½ cup chopped cilantro
    1 batch of habanero sauce
    salt & pepper to taste

First, roast the peppers in the broiler and then peel and remove the seeds. For those of you who have never roasted peppers, let’s go through the mechanics. Place your broiler pan as close to the flame as possible and allow the broiler to get fully heated 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. When they have cooled 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 brush with olive oil. Sprinkle salt and pepper on both sides. Sear each side in a sauté pan. 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 add 3 tablespoons of olive oil and sauté the onions and roasted peppers. As soon as the onions and peppers get soft add the garlic. Sauté 1-2 minutes and then add the habanero sauce and half of the chopped cilantro. Simmer for a few minutes. 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.