Southwest-Style Salisbury Steaks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Dr. James Henry Salisbury might have been the first of the protein-diet doctors, proclaiming in 1888 that humankind's maladies were caused by too much starchy food. His solution? Chopped lean meat, or hamburger steak. To hide the liver-y taste of hamburger, he recommended adding horseradish, mustard or Worcestershire sauce. By the 1900s, Salisbury steak was a staple menu item, often served with mushroom gravy or smothered in onions. This version, inspired by today’s southwestern cooking, has terrific flavor. Ingredients:
1 1/2 pounds ground chuck beef |
1/2 cup shredded monterey jack cheese |
1/4 cup chopped fresh cilantro |
1 4-ounce can chopped mild green chilies |
2 tablespoons minced green onions |
1 tablespoon tequila |
2 teaspoons chili powder |
1 teaspoon salt |
1 avocado, pitted, peeled, sliced |
lime-pickled red onions |
purchased salsas |
Directions:
1. Using hands, gently mix first 8 ingredients in large bowl just until blended. Form into four 3/4-inch-thick oval patties. (Can be made 1 day ahead. Cover; chill.)
2. Prepare barbecue (medium-high heat). Grill patties until cooked to desired doneness, about 6 minutes per side for medium-rare.
3. Transfer patties to plates. Top with avocado slices and Lime-pickled Red Onions. Serve, passing salsas alongside.
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