MyCookbook 
- - - - - - - - - - - - - - - - - - - - - - - -
public cookbook

menu
> Become a Member
> Public Cookbook
     Search Recipes
    - Appetizer Recipes
    - Dinner Recipes
    - Dessert Recipes
    - Chicken Recipes

> FAQ
> Cooking Articles
> Partners & Friends

> Main Page
> Contact Us

   See the new Member Comments area below! Now you can add your recipe review, comments, or suggestions to the public recipes.

(printer-friendly version)

Cowboy Steak

MyCookbook Recipe Database
MyCookbook Member: MMMMiami
Recipe Category: Beef
Recipe Preparation Level: moderate
    From MMMMiami--Tempting Tropical Tastes for Home Cooks Everywhere by Carole Kotkin and Kathy Martin

    Use a skillet just large enough to accommodate the steaks. If the pan is crowded the steaks will steam without browning; if the pan is too large,
    juices will burn. If you use a spatter guard (available in department and gourmet stores) over the pan, you won't have a greasy cooktop to clean.

    2 tablespoons canola oil
    4 8 to 10-ounce 1-inch thick New York strip steaks
    2 jalapeno chilies, trimmed, seeded and minced
    3 garlic cloves, minced
    1-1/2 teaspoons ground cumin
    1/2 cup dry white wine
    1/2 cup beef broth, either homemade or canned
    1 tomato, peeled, seeded and finely diced
    2 tablespoons cold butter, cut into 4 pieces
    1 tablespoon cilantro, minced

    Heat 2 tablespoons oil in a heavy large skillet over medium-high heat. Pat steaks dry with a paper towel (so it will brown evenly), season steaks with
    salt and pepper. Add 2 steaks to the skillet and cook to desired doneness, about 4 minutes per side for medium rare. Transfer steaks to platter. Tent
    with foil to keep warm. Repeat with remaining two steaks. Pour off all but 1 tablespoon drippings from skillet. If the pan is dry, add more oil. On
    low heat, add chilies, garlic and cumin and stir 30 seconds. Increase heat to high and stir in wine and bring to a boil, scraping up any browned bits
    with a wooden spatula. Cook until reduced to 2 tablespoons, stirring constantly, about 2 minutes. Add broth and boil until reduced to 1/4 cup,
    about 2 minutes. Reduce heat to low and stir in tomato and cook 1 minute. Return any juices that have accumulated around the steaks to the pan. Cook
    1 minute more. Add 4 butter pieces 2 at a time, shaking and rotating skillet. Off heat stir in cilantro. Adjust seasoning. Transfer steaks to
    plates, spoon sauce over and serve. Serves 4.

Share |


If you were an actual member, you'd be able to click a button here that would instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!

Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:
Member:

The recipe will show up in the member's inBox
E-mail:

The message will show your user name as who sent it


If you were an actual member, you'd be able to offer a review and/or suggestions for this recipe!

Join MyCookbook today - it's free!

- - - - - - - - - - - - - - - - - - - - - - - -

Website Development & Marketing/SEO by: JADA Productions

MyCookbook online cookbook and free recipe software
MyCookbook 1998-2017 JADA Productions All Rights Reserved.