Jalapeno Pepper Steak Food

COSTA RICAN JALAPENO PEPPER STEAK

Steps:

• Grill, broil or pan fry steaks to your preference.
• In a fry pan add butter chopped onion and chopped jalapeno (if less heat wanted seed and devein peppers) and cook for 1-2 minutes.
• Add evaporated milk and chicken cube to pan and bring to boil stirring often.
• Lower heat and simmer for about 2 minutes.
• Place pre cooked steaks in sauce and heat through.
• Place steak on platters and pour sauce over steaks.
• Serve with rice and broccoli.
• Enjoy.

JALAPENO STEAK

Steps:

• In a blender, combine the peppers, garlic, pepper, salt, lime juice and oregano. Blend until smooth.
• Pour the marinade in a gallon-size zippered bag.
• Add the sirloin steaks.
• Seal the bag and refrigerate up to 24 hours, but for at least 4 hours.
• Heat a skillet with the olive oil over medium heat.
• Add the steaks to the skillet. Cook for 5-6 minutes, then, using a spatula, turn the steaks and cook for an additional 5-6 minutes, or until the steaks are at the desired doneness. Medium Rare: 145 degrees; Medium: 160 degrees; Well Done: 170 degrees.
• Remove steaks from the skillet, place them on a plate, and cover them with foil. Allow the steaks to rest for 3 minutes before serving.
• When the steaks are done, top each steak with a large spoonful of pineapple salsa.

PEPPER STEAK SALAD WITH MANGO, AVOCADO AND JALAPENO VINAIGRETTE

Steps:

• Preheat charcoal grill to medium heat.
• Place the jalapeno peppers on grill over medium, ash-covered coals. Grill uncovered, for about 11 to 13 minutes or until evenly blistered and blackened. Place in a food-safe plastic bag; close bag. Let stand 10 to 15 minutes until skins are loosened.
• Press black pepper and salt evenly onto beef steaks. Place steaks on grill over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes for medium rare to medium doneness, turning occasionally (7 to 10 minutes for medium-rare to medium doneness). Remove from grill and let stand while preparing vinaigrette.
• Meanwhile prepare Jalapeno Vinaigrette:.
• Remove and discard skins, seeds and membranes from jalapeno peppers. Place peppers, lime juice, cilantro, water and salt in food processor container. Cover and pulse on and off until combined. With motor running, slowly add oil through opening in cover, processing until well blended.
• Arrange salad greens on serving platter. Fan the mango and avocado slices over greens.
• Carve steaks into slices and season with salt, to taste. Arrange over salad. Top with shallots and drizzle with vinaigrette. Sprinkle with cheese.