Cooking Index - Cooking Recipes & IdeasSpicy Grilled Steak With Pineapple-Sauteed Onions And Pepper Recipe - Cooking Index

Spicy Grilled Steak With Pineapple-Sauteed Onions And Pepper

Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

  Steak
1   Chipotle pepper in adobo sauce - (to 2)
1/3 cup 78mlOlive oil
1/3 cup 78mlUnsweetened pineapple juice
1 tablespoon 15mlMinced garlic
1 1/2 teaspoons 7.5mlDried oregano leaves
3   Strip steaks, 2" thick - (1/2 lb ea) - trimmed
  Pineapple Sauteed Onions & Peppers
1 tablespoon 15mlOil
5 cups 312g / 11ozThinly-sliced white onions
1   Red bell pepper - cut narrow strips
1   Green bell pepper - cut narrow strips
1 cup 237mlUnsweetened pineapple juice
2 teaspoons 10mlReserved chipotle puree
2 teaspoons 10mlSugar
1 1/2 teaspoons 7.5mlSalt
  Assembly
  Coarse salt
  Freshly ground pepper
  Nonstick cooking spray
  Cilantro sprigs - for garnish
  Warmed flour tortillas

Recipe Instructions

For the Steak: Puree peppers with adobo sauce in blender or food processor. Put 2 teaspoons chipotle puree in large resealable plastic food bag with oil, juice, garlic and oregano. (Reserve remaining chipotle puree.) Add steaks, making sure they are thoroughly coated with marinade. Marinate at room temperature 30 minutes.

For the Pineapple-Sauteed Onions & Peppers: Heat oil in large nonstick skillet over high heat. Cook onions and peppers, uncovered, stirring often, 5 minutes. Add juice, chipotle puree, sugar and salt. Mix well. Cook, uncovered, until liquid has evaporated and onions are tender, about 5 to 7 minutes more. (Can be made a day ahead and refrigerated. To reheat, cook slowly over low heat until warm, adding water if mixture is too dry.) Serve hot.

For Assembly: Remove steaks from bag and discard marinade. Generously season with salt and pepper. Place on grill rack that has been sprayed with nonstick spray or greased with paper towels dipped in oil. Grill over medium-high heat, turning to cook both sides, until cooked as desired, about 4 to 5 minutes total for rare, depending on heat of grill.

Transfer to cutting board. Cut across grain into 1/3-inch-thick slices. To serve, arrange hot Pineapple-Sauteed Onions and Peppers on platter, top with sliced steaks and garnish platter with cilantro sprigs. Serve immediately with warm flour tortillas.

This recipe yields 4 servings.

Each serving: 435 calories; 972 mg sodium; 79 mg cholesterol; 22 grams fat; 31 grams carbohydrates; 29 grams protein; 1.44 grams fiber.

Source:
The Los Angeles Times, 06-14-2000

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