Steak Jalisco

Ingredients –  2 strip steaks –  ½ teas salt –  ½ teas ancho chile pepper –  4 tbs cold unsalted butter – ½ cup low-sodium beef broth –  2 poblanos stemmed, seeded and cut into thin strips

– ¼ cup  blanco tequila –  ¼ cup onion minced –  1 garlic clove minced –  2 tbs Mexican crema –  6 oz lump fresh crabmeat –  Fresh cilantro –  1 lime sliced into wedges

Instructions 1. Preheat grill for medium-high heat and grease grates for steaks.

2. Prep the steaks with salt and ancho chile pepper. Grill the steaks to desired doneness.

3. 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.

4. Plate the steaks with the poblanos on top with crab meat piled high over  each. Serve with freshly snipped cilantro and lime wedges.

Serve and Enjoy!

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