In the last few weeks, I have been experimenting with sweet and delicate flavors, but now I am craving something more savory and spicy. The style of cuisine that perfectly reflects these flavors is Tex-Mex. This sirloin steak is rubbed with ground chipotle, grilled, stuffed with a four cheese blend that melts inside, and served with a spicy pickled jalapeño corn sauté.
Ingredients:
2 tablespoons ground dried chipotle peppers
1 teaspoon coarse salt
1/2 teaspoon pepper
2 Sirloin Steaks, beef or bison
4 tablespoons shredded cheese blend (Monterey Jack, Cheddar, Queso Quesadilla and Asadero Cheese)
1 tablespoon Olive Oil
1/2 cup red pepper, chopped
1/4 cup green onions, chopped
1 medium pickled Jalapeño pepper, chopped
2 cups cooked corn kernels
Salt, pepper to taste
Directions:
Mix ground chipotle, salt, and pepper together. Rub the ground chipotle mix all over the steaks. Refrigerate for at least 20 minutes.
Grill the steaks on each side (2 minutes for bison, 3 minutes for beef). Let them rest for a minute, then with a sharp knife, cut horizontally through the middle of each steak, but do not cut all the way through. Put cheese inside the steaks, then grill for another minute.
Meanwhile, in a skillet, heat 1 tablespoon of oil. Add peppers and sauté for a 3-4 minutes, then add green onions and cook for a minute more. Add corn and Jalapeño peppers, mix well, and cook for another 2 minutes. Season with salt and pepper.
Serve the steaks on top of Jalapeño corn sauté.
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I would like to thank Gloria Chadwick for including me in her Foodie Friends award. Please check out her new cookbook, Foods and Flavors of San Antonio.
