A good steak should never need fancy toppings or bonus accouterments. But every once in awhile, it’s nice to add a little something-something to the steak topper just to add a little color to the plate.

This Steak is topped with a pile of crab meat and poblanos. Perfect for when you want some color, but don't want to waste your plate on side dishes!

Steak. It’s simply perfect just the way it is. It can pull off casual backyard grill or upscale restaurants with ease and never miss a beat. It always leaves you satisfied and never lets you down. A good steak should never need fancy toppings or bonus accouterments. But every once in awhile, it’s nice to add a little something-something to the steak topper just to add a little color to the plate. Not because the steak needs it, but because you aren’t willing to waste space for sides. That’s where this Steak Jalisco comes in.

That’s right, you don’t have rooms for sides. This is about the beef.

Steak Jalisco | Kita Roberts GirlCarnivore.com

Steak Jalisco

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Steak Jalisco

5 from 2 votes
Prep: 15 minutes
Cook: 35 minutes
Resting Time: 5 minutes
Total: 55 minutes
Servings: 2
Steak Jalisco | Kita Roberts GirlCarnivore.com
These medium rare strip steaks are topped with a creamy cheesy crab and pepper topping. Its incredibly indulgent and a fun way to serve a restaurant worthy steak dinner!

Ingredients  

  • 2 strip steaks
  • 1/2 teas salt
  • 1/2 teas ancho chile pepper
  • 4 tbs cold unsalted butter
  • 1/2 cup low-sodium beef broth
  • 2 poblanos stemmed, seeded and cut into thin strips
  • 1/4 cup blanco tequila
  • 1/4 cup onion minced
  • 1 garlic clove minced
  • 2 tbs Mexican crema
  • 6 oz lump fresh crabmeat
  • Fresh cilantro
  • 1 lime sliced into wedges

Instructions 

  • Preheat grill for medium-high heat and grease grates for steaks.
  • Prep the steaks with salt and ancho chile pepper. Grill the steaks to desired doneness.
  • Meanwhile, in a large skillet over medium heat, add the beef broth, poblanos, tequila, onion, and garlic. Bring to a boil and allow the liquid to reduce to 1/4 cup. Whisk in the crema and boil for 2 minutes longer. Remove from heat and whisk the butter in one tablespoon at a time.
  • Plate the steaks with the poblanos on top with crab meat piled high over each. Serve with freshly snipped cilantro and lime wedges.

Notes

BHG Mexican 2015

Nutrition

Serving: 1g | Calories: 914kcal | Carbohydrates: 18g | Protein: 65g | Fat: 58g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 242mg | Sodium: 1017mg | Potassium: 1348mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3597IU | Vitamin C: 116mg | Calcium: 120mg | Iron: 6mg
Course: Main Course
Cuisine: Fusion
Author: Kita Roberts

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A hearty Steak covered in crab and poblanos. That huge hunk of bread on the side looks about perfect for all the juicy bits coming!

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.

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5 from 2 votes (2 ratings without comment)

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Comments

  1. This steak has all of my favorite things: poblanos, tequila, and beef! GET IT, GIRL! 🙂