Grilled Steak & Onions Topped With Spicy Pepper Cream |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
I found this in a Gourmet magazine. This is one of my adopted recipes. Ingredients:
4 taco size flour tortillas |
2 (12 ounce) rib eye steaks |
3 tablespoons olive oil |
3 tablespoons ground coriander |
1 teaspoon pepper |
3 large white onions, sliced 1/4 inch thick |
1/3 cup sour cream |
1 -2 fresh hot cherry pepper, seeded & minced |
1 tablespoon chopped fresh chives |
2 plum tomatoes, seeded & chopped |
1 tablespoon chopped fresh cilantro |
1 teaspoon fresh lime juice |
Directions:
1. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes.
2. Mix the coriander& pepper together.
3. Brush the steaks with 1 tbsp of olive oil and generously coat with the coriander and pepper mixture; set aside.
4. Heat remaining 2 tbsp olive oil in large skillet, add the onions and saute until translucent, about 10- 12 minutes Set aside.
5. In a medium bowl, mix the tomatoes, cilantro and lime juice, the salt& pepper to taste and set aside.
6. In a small bowl mix together the sour cream, cherry peppers, and chives and set aside.
7. Place the meat on the grill& cook to desired doneness, let rest 5 minutes.
8. Slice into 1/2 pieces.
9. Grill the tortillas, 30-60 secs on each side, until warm, and light grill marks show.
10. Place a tortilla on each dish, distribute the onions evenly among the tortillas and arrange 1/4 of the steak slices over the onions.
11. Top with a dollop of spicy pepper cream, and garnish with the tomato mixture.
12. Serve immediately.
|
|