Grilled Steak and Onions Topped with Spicy Pepper Cream

FROM DOUG MACOMBER OF WESTMINSTER MEATS

Everything should be prepped in small dishes ahead of time so you can work quickly to arrange the four plates. Most components can be prepared ahead of time so the process goes quickly and the food stays warm

August 28, 2017

Ingredients

  • 4 flour tortillas, soft taco size
  • 2 rib-eye steaks, 12 oz. each
  • 3 tablespoons olive oil
  • 3 tablespoons ground coriander
  • 1 teaspoon freshly ground pepper
  • 3 large white onions, sliced ¼-inch thick
  • ⅓ cup sour cream
  • 1 to 2 fresh hot red cherry pepper, seeded and minced
  • 1 tablespoon chopped fresh chives
  • 2 plum tomatoes, seeded and chopped
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lime juice

Preparation

Prepare a hot charcoal fire or preheat a gas grill for 15 minutes.

Mix the coriander and pepper together. Brush the steaks with 1 tablespoon of olive oil and generously coat with the coriander and pepper. Set aside.

Heat remaining 2 tablespoons olive oil in a large skillet. Add the onions and saute until translucent, about 10 to 12 minutes. Remove from pan and set aside.

In a small bowl mix together the sour cream, cherry peppers and chives and set aside.

In a medium bowl mix the tomatoes, cilantro and lime juice. Add salt and pepper to taste and set aside. Place the meat on the grill and cook to desired degree of doneness. Let rest for five minutes, then slice into .-inch strips.

Quickly grill the tortillas, 30 to 60 seconds on each side, until warm, and light grill marks show. Place a tortilla on each dish. Distribute the onions evenly over the four tortillas and arrange . of the steak slices over the onions. Top steak slices with a dollop of spicy pepper cream, and garnish the edges of the tortillas with the tomato mixture. Serve with extra warmed tortillas on the side.

Prepare a hot charcoal fire or preheat a gas grill for 15 minutes.

Mix the coriander and pepper together. Brush the steaks with 1 tablespoon of olive oil and generously coat with the coriander and pepper. Set aside.

Heat remaining 2 tablespoons olive oil in a large skillet. Add the onions and saute until translucent, about 10 to 12 minutes. Remove from pan and set aside.

In a small bowl mix together the sour cream, cherry peppers and chives and set aside.

In a medium bowl mix the tomatoes, cilantro and lime juice. Add salt and pepper to taste and set aside. Place the meat on the grill and cook to desired degree of doneness. Let rest for five minutes, then slice into .-inch strips.

Quickly grill the tortillas, 30 to 60 seconds on each side, until warm, and light grill marks show. Place a tortilla on each dish. Distribute the onions evenly over the four tortillas and arrange . of the steak slices over the onions. Top steak slices with a dollop of spicy pepper cream, and garnish the edges of the tortillas with the tomato mixture. Serve with extra warmed tortillas on the side.

Ingredients

  • 4 flour tortillas, soft taco size
  • 2 rib-eye steaks, 12 oz. each
  • 3 tablespoons olive oil
  • 3 tablespoons ground coriander
  • 1 teaspoon freshly ground pepper
  • 3 large white onions, sliced ¼-inch thick
  • ⅓ cup sour cream
  • 1 to 2 fresh hot red cherry pepper, seeded and minced
  • 1 tablespoon chopped fresh chives
  • 2 plum tomatoes, seeded and chopped
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lime juice
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