Southwestern Steak And Peppers Recipes

GRILLED SOUTHWESTERN STEAK SALAD

Steps:

• Rub steak with salt, cumin and pepper. Brush poblano peppers, corn and onion with oil. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Grill vegetables, covered, 8-10 minutes or until crisp-tender, turning occasionally., Cook pasta according to package directions. Meanwhile, cut corn from cob; coarsely chop peppers, onion and tomatoes. Transfer vegetables to a large bowl. In a small bowl, whisk lime juice, oil, salt, cumin and pepper until blended; stir in cilantro., Drain pasta; add to vegetable mixture. Drizzle with dressing; toss to coat. Cut steak into thin slices; add to salad.

SOUTHWEST STEAK

Steps:

• In a small bowl, mix the first seven ingredients; spread over both sides of steaks. Place in a large resealable plastic bag; refrigerate 6 hours or overnight, turning occasionally., Grill steaks, covered, on a greased grill rack over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let steaks stand 5 minutes. Thinly slice across the grain.

SOUTHWEST STEAK

Steps:

• Season two 20-ounce boneless rib-eyes with salt and pepper and rub with Coffee Spice Rub on one side. Grill rub-side down over high heat, 4 to 5 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot, cover and grill 8 to 10 more minutes (for medium-rare). Serve with Smoky Tomato-Red Chile Salsa.
• Whisk all of the ingredients in a bowl.
• Whisk the vinegar, olive oil and chipotle puree in a bowl. Add the remaining ingredients and toss. Season with salt and pepper.

DRY RUBBED HANGER STEAK WITH SMOKY AIOLI AND CHARRED PEPPERS

Steps:

• For the steak: Place the steaks on a parchment-lined sheet pan. In a small bowl, mix the mustard powder, paprika, salt, chili powder and pepper. Sprinkle the mixture all over the steaks. Let sit at room temperature for 2 hours.
• Make the charred peppers: Heat a large braiser or cast-iron skillet over medium-high heat until searing hot. Meanwhile, in a large bowl, toss the baby bell sweet and shishito peppers with the olive oil, habaneros, chili powder, paprika, salt and pepper. Add the pepper mixture to the braiser and lower the heat to medium. Cook, stirring occasionally, until charred in spots and tender but still with some bite, 10 to 12 minutes.
• Make the vinaigrette: While the peppers are cooking, in a large bowl, whisk together the olive oil, honey, pickled peppers, vinegar, red pepper flakes, garlic, lemon juice, salt and pepper to taste. Once the charred pepper mixture is cooked, add them to the vinaigrette along with the quartered pickled peppers. Toss to coat well and set aside.
• Make the aioli: In a small bowl, mix the mayonnaise, pepper brine, cherry peppers, paprika, garlic and salt to taste. Place in the refrigerator until ready to serve.
• Cook the steaks: Preheat a grill pan or grill over medium-high heat. Cook the steaks on the grill pan or grill, flipping only once, for 4 to 5 minutes per side for medium-rare or until an instant-read thermometer registers between 120 to 125 degrees F. Allow the meat to rest for 5 to 10 minutes.
• Slice the meat against the grain to ensure tenderness. Sprinkle with the basil, chives and thyme. Serve with the charred peppers and smoky oli.

SOUTHWEST STEAK AND PEPPER SANDWICH

Steps:

• Combine the cumin, chili powder, garlic powder, salt, and pepper to make a rub. Generously coat both sides of the flank steak.
• Heat 3 tablespoons of the olive oil to a 12-inch skillet over medium-high heat. When the oil is shimmering add the flank steak and cook, roughly 8-9 minutes per side. Remove the steak to a cutting board and tent with foil and allow to rest.
• Add the remaining 1 tablespoon of olive oil to the skillet, heat, and then add your peppers and onions. Cook until softened to desired tenderness.
• Toss in the garlic and cook for 30 seconds. Combine the coffee, sugar, Worcestershire, and vinegar in the skillet with the peppers and onions. Salt and pper to taste. Reduce heat to a simmer and reduce for several minutes.
• While the sauce is reducing, tip any juice collected around the meat into the skillet, then slice the steak very thin and against the grain. If it is still too pink for your liking you can toss it in with the peppers and onions to cook a while longer.
• On a sub roll layer the meat and top with the pepper/onion mixture and top with your choice of cheese such as provolone.

SOUTHWESTERN PEPPER STEAK

Steps:

• Mix cornstarch and soy sauce. Stir in beef broth and mix well. Add chopped green chilies.
• Cut steak in half lengthwise, then cut into thin slices across the grain. Cut celery, onion, and green peppers into 1 inch pieces.
• Heat 1 tablespoon of oil in a skillet until quite hot. Cook half of the beef until lightly browned. Remove to a plate. Repeat with remaining beef.
• Add 1 tablespoon oil to skillet. Cook celery and onion about 2 minutes until tender-crisp. Add green pepper and cook 1 minute longer, adding more oil if necessary. Remove vegetables to the plate with the meat.
• Add broth mixture to skillet. Stir until thickened and boiling. Return meat and vegetables to skillet. Stir in bean sprouts and cook until hot. Season with salt and pepper.
• Serve over rice.

SOUTHWESTERN STEAK AND PEPPERS

Steps:

• Mix cumin, coriander, chili powder, salt and 3/4 teaspoon of pepper into a small bowl. Rub steak with cut garlic. Rub the spice mix all over the steak.
• Heat 2 teaspoons oil in a large heavy skillet, preferably cast iron, over medium-high heat. Add steak and cook to medium rare, or desired doneness. 4-6 minutes per side. Transfer to a cutting board and let rest.
• Add remaining 1 teaspoon oil to skillet. Add bell pepper and onion; cook, stirring often, until softened, about 4 minutes. Add minced garlic and brown sugar; cook stirring often, for 1 minute. Add coffee, vinegar and any accumulated meat juices.