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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Get your Mojo back with this daring grilled steak dish! Requires 1 hour marinade time. Ingredients:
1/4 cup olive oil |
1/2 cup fresh lime juice |
2 tablespoons minced garlic |
1/2 teaspoon ground cumin |
1/4 cup chopped fresh oregano leaves |
1 teaspoon kosher salt |
2 (12 ounce) beef t-bone steaks |
4 tablespoons butter |
2 tablespoons chopped onions |
1 tablespoon chopped garlic |
1 tablespoon chopped habanero |
2 cups cooked macaroni |
1 cup shredded monterey jack cheese |
1/2 cup poblano chili paste, made by roasting, peeling, and pureing chilies |
kosher salt, to taste |
black pepper, to taste |
2 green onions, whole and washed |
Directions:
1. MOJO: whisk together all of the Mojo ingredients (except the steaks). Reserve 1/4 cup of marinade, covered, in the fridge. Marinate the steak in the remaining Mojo for 1 hour prior to grilling.
2. MACARONI: Heat butter in a large skillet and sauté the onions, garlic, and habanero until just tender. Add the cooked macaroni, cheese, and poblano puree. Mix thoroughly and season to taste. Keep warm.
3. GRILL: Grill the steak to desired doneness. Trim the roots off the green onions and grill them alongside the steak.
4. SERVE: Place macaroni onto a plate. Place the steak atop the macaroni and spoon reserved Mojo over the steaks. Place grilled green onion stalks over top.
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