Spicy Grilled Steak With Pineapple Sauteed Onions And Pepper Recipe
Servings: 4
Ingredients
- 1 x chipotle pepper in adobo sauce - (to 2)
- 1/3 c. extra virgin olive oil
- 1/3 c. unsweetened pineapple juice
- 1 Tbsp. chopped garlic
- 1Â 1/2 tsp dry oregano leaves
- 3 x strip steaks, 2" thick - (1/2 lb ea) trimmed
- 1 Tbsp. oil
- 5 c. thinly-sliced white onions
- 1 x red bell pepper cut narrow strips
- 1 x green bell pepper cut narrow strips
- 1 c. unsweetened pineapple juice
- 2 tsp reserved chipotle puree
- 2 tsp sugar
- 1Â 1/2 tsp salt
- Â Â Coarse salt
- Â Â Freshly grnd pepper
- Â Â Nonstick cooking spray
- Â Â Cilantro sprigs for garnish
- Â Â Warmed flour tortillas
Directions
- For the Steak: Puree peppers with adobo sauce in blender or possibly food processor. Put 2 tsp. chipotle puree in large resealable plastic food bag with oil, juice, garlic and oregano. (Reserve remaining chipotle puree.) Add in steaks, making sure they are thoroughly coated with marinade. Marinate at room temperature 30 min.
- For the Pineapple-Sauteed Onions & Peppers: Heat oil in large nonstick skillet over high heat. Cook onions and peppers, uncovered, stirring often, 5 min. Add in juice, chipotle puree, sugar and salt. Mix well. Cook, uncovered, till liquid has evaporated and onions are tender, about 5 to 7 min more. (Can be made a day ahead and refrigerated. To reheat, cook slowly over low heat till hot, adding water if mix is too dry.) Serve warm.
- For Assembly: Remove steaks from bag and throw away marinade. Generously season with salt and pepper. Place on grill rack which has been sprayed with nonstick spray or possibly greased with paper towels dipped in oil. Grill over medium-high heat, turning to cook both sides, till cooked as desired, about 4 to 5 min total for rare, depending on heat of grill.
- Transfer to cutting board. Cut across grain into 1/3-inch-thick slices. To serve, arrange warm Pineapple-Sauteed Onions and Peppers on platter, top with sliced steaks and garnish platter with cilantro sprigs. Serve immediately with hot flour tortillas.
- This recipe yields 4 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 4 servings | |
| Calories 259 | |
| Calories from Fat 192 | 74% |
| Total Fat 21.72g | 27% |
| Saturated Fat 2.79g | 11% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 876mg | 37% |
| Potassium 219mg | 6% |
| Total Carbs 16.31g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 12.06g | 8% |
| Protein 0.92g | 1% |
