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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.
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