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Macho Steak




Source of Recipe


Mmmiami - Tempting Tropical Tastes for Home Cooks Everywhere


List of Ingredients




# 2 jalapeño peppers, seeded and minced
# 3 garlic cloves, peeled and minced
# 1 1/2 teaspoons ground cumin
# 1/2 cup dry white or red wine
# 1/2 cup beef broth
# 1 tomato, peeled, seeded and chopped
# 2 tablespoons butter, cut into 4 pieces
# 2 tablespoons vegetable oil
# 4 8-ounce, 1"-thick New York strip steaks
# 1 tablespoon chopped cilantro
# Salt and freshly ground pepper

Recipe



Stir the jalapeños, garlic and cumin together in a small bowl and set aside. Set the wine, broth, tomato and a large platter nearby, too; leave the cut butter in the refrigerator to keep it cold.

Heat the oil in a large, heavy skillet over medium-high heat. Pat the steaks dry with paper towels to ensure even browning; season with salt and pepper.

Put 2 steaks in the skillet and cook to the desired doneness, about 4 minutes per side for medium-rare. Transfer the steaks to a platter and cover loosely with foil to keep them warm. Cook the remaining steaks in the same way.

Pour off all but 1 tablespoon of drippings and reduce heat to low. Add the jalapeños, garlic and cumin; cook, stirring, for 30 seconds. Increase heat to high, stir in the wine and bring to a boil, scraping up browned bits with a wooden spoon. Boil, stirring constantly, until liquid is reduced to 2 tablespoons.

Add the broth, return it to a boil and cook until reduced to 1/4 cup, about 2 minutes. Reduce heat to low, stir in tomato and simmer 1 minute. Pour in any juices that have accumulated around the steaks and simmer 1 minute more. Add the butter, 2 pieces at a time, swirling the pan until it melts.

Remove pan from heat. Stir in the cilantro, and add salt and pepper to taste. Transfer the steaks to dinner plates and spoon on the sauce. Serves 4.