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High-quality Beef From Chihuahua Mexico Recipe

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Welcome back yall! Since the weather condition has warmed upwardly I've been on a grilling kicking, and these Mexican Steaks with Queso Blanco and Quick Pickled Peppers are the total bomb for your backyard festivities!

Mexican Style Steak is a tasty alternative to the traditional way we grill steaks. All you need is your favorite cuts of steak, my tried and true queso blanco recipe, and some fresh jalapenos. You lot've probably got the rest of the ingredients in the pantry.

Permit's become started…

Part 1: My Cowboy Steak Rub

First off, you lot'll need some great thick cut steaks. I am using NY Strip steaks because they chosen out to me today (steak talks to yous too right?), but you tin utilise sirloins, filet mignon, ribeyes—whatever you like, just try to get a squeamish thick cut and then nosotros tin sear the cowboy rub in well and maintain a medium to medium rare in the center.

And here is the question I become the nearly from people… How do you lot sear a steak similar a fancy steakhouse?

I've worked in so many great steakhouses over my 20 years as a chef and even won a steak battle in Las Vegas. Do you desire to know what the nearly stolen particular is in a steakhouse kitchen? Information technology's the piddling metal shaker of secret seasoning! You don't have to steal it, I'll tell you what it is for complimentary! Virtually steakhouse seasoning is made upwardly of garlic powder or granulated garlic, onion powder, blackness pepper, and some form of salt. (I use kosher salt or the chef'southward favorite maldon sea salt). This is all I employ every time I grill.

And if y'all want a little metal shaker similar a steakhouse, y'all can get one right here!

The truth is the succulent taste of a steakhouse steak comes from getting an excellent sear on the beef. The quality of a sear comes from high heat and nothing really beats charcoal in that loonshit, so I'm firing upward this Weber Charcoal Grill with plenty of charcoal and I will flavour the steaks liberally while I'm waiting for the coals to ash over. If you have a good pan spray I oftentimes spray the meat first to get the seasoning to stick. Repeat on both sides. Reserve the steaks for grilling.

I make my quick pickled jalapenos with some vinegar, sugar, salt, and a compression of mexican oregano. The jalapenos are spicy but a quick pickle allows them to have just a scrap of crunch instead of jarred jalapenos peppers which are soft. Add all of the pickle brine ingredients to a pot and bring but to a eddy. Stir well and remove from the oestrus.

Pour the brine right over your bowl of freshly cut jalapenos. I am also using some of those red sweet peppers for color and and so that all the peppers aren't spicy. I like a mix. Let them marinate while you stop the rest of the Mexican Steak ingredients…

Perfect Texas Queso Blanco Recipe:

This is the base for a lot of the queso recipes you lot volition notice on Urban Cowgirl. I'k whipping up a batch of this queso, only this time I will only use white American cheese instead of traditional yellow.

I only use Boar's Head American cheeses when making queso considering I discovered that the off brand of American cheese sold in various delis (Walmart, Target, etc.) curdles occasionally. This kept happening to me with other people's queso recipes, and queso recipes of my own. Since switching to Boar'south Head I have never had that happen over again. (No, they don't pay me to say that.) 😀

Add blocks of American cheese into the warmed one-half and half. If they sell you slices of American cheese, don't worry about it! That works too. Melt it all together and give it a taste!

The Secret To Groovy Grilled Meats:

Grilling the steaks over charcoal allows them to develop an excellent sear. The flavor of a seared steak doesn't actually come from rubs (although they heighten it), you lot demand to allow the meat to grill at almost 315 degrees for a consequent amount of time to develop crust. The gustation that you love is being created right at present. Here is my favorite infrared thermometer which has a laser pointer that shoots and delivers accurate results without physically touching the surface of the meat or the grill grates.

That's why it's not as much nigh what goes into your seasoning as information technology is learning how to work with your grill to get these rockin hot temperatures. And then you can try all kinds of interesting herbs and spices in your seasonings. (I even enjoy adding espresso powder sometimes for a gourmet touch on!)

For plating, I employ a nice big plate. Rest the steaks a good 10 minutes.

Place onto plates, top with hot queso blanco dip, sprinkle with melty cheeses.

Now add every bit many quick pickled jalapenos as you like, a dash of cilantro, and serve…

Prep Time: twenty minutes

Melt Fourth dimension: 15 minutes

Total Time: 35 minutes

Mexican Steaks are a creamy and delicious tex-mex twist on classic backyard grilled steaks!

Ingredients

  • four Steaks for grilling (New York Strips, Rib-eye, T-bone, or Sirloin are all great choices)
  • 1-2 T sunflower oil to coat the steaks in to adhere the seasoning mixture
  • Steak Rub: Kosher Table salt, Blackness Pepper, Garlic Powder, Onion Powder
  • 4 jalapeno peppers
  • 4 sweet scarlet peppers (these come in bags of colorful peppers and aren't spicy, you can also employ spicy red jalapeno peppers if they are in season.)
  • one ½ c. melting cheese for the top of the steaks: chihuahua cheese, pepper jack, monterey jack, asadero cheese
  • Quick Pepper Pickle:
  • 1 c. cherry-red wine vinegar
  • ¼ c. sugar
  • 4 t. salt
  • 3 cloves
  • 2 t. Mexican oregano
  • Queso Blanco:
  • ii T butter
  • 1/2 white onion
  • two jalapenos, modest dice, seeds reserved for calculation in as needed
  • 1 beefsteak tomato, chopped
  • 3 garlic cloves, pressed through a garlic press
  • 1 c. half and half
  • i lb. white American cheese from the deli (Boar's head preferred)
  • Extra Items Needed: Charcoal, Grilling tools, etc.

Instructions

Lay out the steaks and coat them on both sides with oil. Season
liberally with the kosher salt, black pepper, onion powder, and garlic powder. Reserve.

For the quick pickled peppers, piece both the jalapeno and sweet
ruby peppers into thin coins (the thinner the better). Place all the peppers
into a large shallow bowl.

Into a small saucepan add all of the ingredients for the pickle
brine and bring to a simmer. Cascade the hot brine over the peppers and allow them
soak while you make the queso.

For the queso, Heat the butter in a large bucket over
low-medium heat. Add the onion and jalapeno, cook three-4 minutes. Add the tomato
and garlic and cook an boosted 3-4 minutes. Pour in the half and half,
stirring well.

Die the white American cheese into squares (or if y'all have slices
just cut it into squares) and gently melt information technology into the hot half and one-half and
vegetable mixture. Stir well until information technology looks similar queso! You can thin with water
or additional half and half if needed. Reduce the heat to very low and stir
occasionally to continue the lesser from burning.

Starting time the charcoal in your grill and when you're ready identify the
steaks onto the grill. Cook to desired doneness. For our steaks we grilled
most iv min on each side. Remove to a large platter and let the steaks rest 10
min before serving.

To serve, place a steak on each plate. Summit with a ladle of queso
blanco, top with cheese, and then meridian with pickled peppers. The cheese volition melt on
top of the hot queso and create and wonderful topping for your steak. Savour!

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Source: https://urbancowgirllife.com/mexican-steaks-with-queso-blanco/

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