Saturday, August 21, 2010
Battening the hatches!
Actually, there was no battening, none whatsoever. I just wanted to say that.
As promised in our meal plan, tonight was steak+hatch chile+sweet onion. And sweet it was. Tom and I both devoured our meal in relative silence. One of those chiles, though, was a fiesty sucker. I found a bit of fire in my mouth that nothing but the soft salve of sweet milk could solve. Happily, I had that milk on hand.
In keeping with my jubilation over prices, here's the breakdown of our meal:
sirloin steak: $1.00/half pound
hatch chiles: $1.00/lb
Sweet onion: $.50
Grand total of meal: 2.50 for the two of us, not counting that sweet, sweet milk. Hatch chile+sirloin steak in a resto? Easily $9.99 per plate, and that's at a cheap Mexican joint. Win for us!
If you reeeeeaaally must know how it's made:
1) Let .5" steak come to room temperature and season (we used chipotle seasoning salt mix as Tom loves it).
2) Heat a skillet on medium.
3) Cook steak 4 minutes on each side for medium.
4) While steak cooks, chop 1 sweet onion and 1 lb hatch chiles, jalapenos or bell, whichever suits your fancy.
5) When steak is done, remove it to a cutting board where it can rest.
6) Deglaze pan with a few tablespoons of water.
7) Add peppers and onions to pan, cook til done. I add a bit of salt, about 1/8 tsp, to quicken the sweating process and add flavor.
8) While peppers and onions are at the end of cooking, slice steak into bits. Fold them into peppers and onions to heat them up a bit.
9) Serve it up with corn tortillas if you have them!