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Steak Jalisco | Kita Roberts GirlCarnivore.com

Steak Jalisco


  • 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


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


BHG Mexican 2015