Rosalea's steak duncan

2 Servings

Ingredients

Quantity Ingredient
2 (6-8 oz) new york prime steaks
Hickory-smoked salt
4 larges Fresh mushrooms
¼ cup Unsalted butter
2 tablespoons Olive oil
1 medium Onion; finely chopped
6 Fresh hot green chiles; parched; peeled, seeded & chopped
¼ teaspoon Ground Mexican oregano
1 teaspoon Ground coriander -or-
1 tablespoon Chopped fresh cilantro
¼ teaspoon Salt
1 teaspoon Chopped fresh Jalapenos ot hot-pepper sauce

Directions

GREEN CHILE SAUCE

Trim excess fat from steaks, sprinkle both sides with hickory-smoked salt.

Set aside. Preheat broiler or prepare bed of coals. Prepare Green Chile Sauce (below); set aside. Thinly slice mushrooms. Melt butter in skillet & add mushrooms; cook until soft. Keep warm. To prepare steaks, position rack/grill 4-6 inches from heat source. Lightly grease rack/ grill.

Broil/grill steaks to desired doneness, turning once. Allow 5-8 minutes per side for rare, 7-10 for medium. Remove to hot platters; top with mushrooms, then with Green Chile Sauce. Makes 2 servings. GREEN CHILE SAUCE: Heat oil in skillet; add onion & cook until clear. Stir in green chiles, oregano, coriander or cilantro, salt & jalapeno or hot-pepper sauce; cook about 5 minutes until flavors are blended. Remove from heat.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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