August 20th, 2008

Macho Steak

Who knew steak could be macho or undeniably feminine?

Well, um, I guess I did cuz in previous posts I’ve mentioned how the filet seems to be a girlie selection while T-bones and Porterhouses are the choice for the man who likes being a man.

But . . . perhaps it’s not the cut of meat that makes a steak macho. Perhaps it’s what you put on it. Or in it.

This recipe calls for KC Strips — a respectable cut for either of the sexes. But you gotta check out some of the ingredients. Jalapeños, garlic, beef broth.

What’s that sound Tim Allen used to make on “Home Improvement?”

Yeah, that one.

That’s the sound that comes to mind when I see this recipe. It makes me feel like a macho man — even though I assure you I am not.

Check it out.

Macho Steak
This recipe is adapted from Mmmiami – Tempting Tropical Tastes for Home Cooks Everywhere to be published by Henry Holt, Fall 1998.

  • 2 jalapeño peppers, seeded and minced
  • 3 garlic cloves, peeled and minced
  • 1 1/2 teaspoons ground cumin
  • 1/2 cup dry white or red wine
  • 1/2 cup beef broth
  • 1 tomato, peeled, seeded and chopped
  • 2 tablespoons butter, cut into 4 pieces
  • 2 tablespoons vegetable oil
  • 4 8-ounce, 1″-thick KC strip steaks
  • 1 tablespoon chopped cilantro
  • Salt and freshly ground pepper

Stir the jalapeños, garlic and cumin together in a small bowl and set aside. Set the wine, broth, tomato and a large platter nearby, too; leave the cut butter in the refrigerator to keep it cold.

Heat the oil in a large, heavy skillet over medium-high heat. Pat the steaks dry with paper towels to ensure even browning; season with salt and pepper.

Put 2 steaks in the skillet and cook to the desired doneness, about 4 minutes per side for medium-rare. Transfer the steaks to a platter and cover loosely with foil to keep them warm. Cook the remaining steaks in the same way.

Pour off all but 1 tablespoon of drippings and reduce heat to low. Add the jalapeños, garlic and cumin; cook, stirring, for 30 seconds. Increase heat to high, stir in the wine and bring to a boil, scraping up browned bits with a wooden spoon. Boil, stirring constantly, until liquid is reduced to 2 tablespoons.

Add the broth, return it to a boil and cook until reduced to 1/4 cup, about 2 minutes. Reduce heat to low, stir in tomato and simmer 1 minute. Pour in any juices that have accumulated around the steaks and simmer 1 minute more. Add the butter, 2 pieces at a time, swirling the pan until it melts.

Remove pan from heat. Stir in the cilantro, and add salt and pepper to taste. Transfer the steaks to dinner plates and spoon on the sauce. Serves 4.


You can see this recipe and others like it here.