These up-to-date — flavored steaks make a stellar centerpiece for a very special occasion. When the weather’s not right for firing up the grill, marinate some really good steaks with smoky chipotle salsa, pan-sear them as we’ve described here, then make a simple spicy sauce of cream, the salsa and blue cheese. The result will taste like you’re on a live-it-up vacation. This recipe is a perfect example of how the earthy, elemental flavors of Mexico easily transcend the traditional kitchen, working their vibrant magic on dishes from practically anywhere.
Serves 4 heartily
1 cup Frontera Tangy Two-Chile Salsa
2 teaspoons freshly (and rather coarsely) ground black pepper
1 to 2 tablespoons olive or vegetable oil
4 good-size steaks 1-inch thick, size to suit your budget or preference (for a delicious, rustic dinner, choose two T-bones; for a dressier one, go for ribeyes, strip steaks or tenderloins)
1 medium red onion, thinly sliced
1/3 cup heavy (whipping) cream
1/2 cup crumbled blue cheese
A couple of tablespoons chopped parsley, for garnish
In a blender, process the salsa until very smooth. Measure out 3 tablespoons of the salsa, stir in the black pepper, then smear this mixture over the steaks. Cover and refrigerate for at least an hour (or as long as overnight).
Turn the oven on to its lowest setting. With an exhaust fan on, heat a large, heavy skillet (or use 2 skillets) over medium for 7 or 8 minutes (this works best with cast-iron if you have it). Add the oil, swirl around in the pan, then lay in the steaks. Cook for 3 or 4 minutes, until crusty on one side, flip them over and cook on the other side until done to your liking: for a 1-inch-thick ribeye steak, it’ll be cooked to medium-rare in 4 to 5 minutes after you’ve flipped it. Remove to a rack set over a plate and keep warm in the oven.
With the skillet still over the heat, add the onion and cook, stirring nearly constantly, until lightly browned but still crunchy, about 5 minutes. Stir in the remaining salsa and the cream, bring to a simmer, then add the blue cheese. Stir until the cheese melts; add any juices that may have accumulated under the steaks. Taste and add a little salt if you think it needs it.
Set a steak on each of four warm dinner plates, spoon a little sauce over each one, then sprinkle with chopped parsley. Your steaks are ready to eat.
Recipe from Salsas That Cook by Rick Bayless with JeanMarie Brownson and Deann Groen Bayless. Photo by Gentl & Hyers.
RELATED PRODUCTS: Cookbooks, salsas
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