Steak Jalisco

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.


- Strip steaks - Salt - Ancho chile pepper - Unsalted butter - Beef broth - Poblanos - Blanco tequila - Onion - Mexican crema - Fresh crabmeat - Fresh cilantro - Lime


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 ¼ cup.

Whisk in the crema and boil for 2 minutes longer. Remove from heat and whisk the butter in one tablespoon at a time.

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