Steak Jalisco
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!
Servings: 2
Calories: 914kcal
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