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!