Latin-Spiced Steak

Prep Time: less than a minute

Servings: 4

Uploaded by:
   Warren Prince


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Ingredients   

4New York Strip Steaks
1tablespoonChili Powder
1teaspoonGarlic Powder
1teaspoonPaprika
1teaspoonCumin
1teaspoonChocolate, Cocoa Powderunsweetened
1/4teaspoonCinnamon
1/2cupCilantrochopped

Instructions

1. 

Mix all the dry ingredients (not the steaks)

2. 

If using previously sous vide cooked steaks, remove from the pouch, and dry very well. Season each steak liberally with the dry rub. You should use it all. Saute the steaks over medium high heat till well seared, about 2 minutes per side. Allow steaks to rest 5 minutes.

3. 

Pre-heat a pan to saute the steaks over medium high heat. If using raw steaks (not sous-vide cooked) pre-heat the oven to 400F.

4. 

If using raw steaks, saute the steaks for about 3 minutes on each side. Place pan in the oven and bake to desired degree. I'd suggest about 8 minutes, maybe less. Depends on thickness of the steak. Remove from the oven and allow to rest for 5 minutes.

5. 

Prepare Mofongo, Mole, and Escabeche; recipes follow.

6. 

Thinly slice the steak across the grain. Place in a bowl and toss with the juice of a lime, some cilantro, and salt to taste. Sauce plate with the Mole, place some Mofongo on the Mole, top the Mofongo with the beef, and top the beef with some Escabeche.

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2/5poundsTomatoes, Grapesliced
1/5poundCucumberdiced
9/50Onion, Redminced
9/50poundPepper, Bellyellor or orange, diced
1Mangosdiced
1/2cupCilantrominced
1Lemonjuice only
1eachLimeJuice only
1OrangesJuice only
1/2eachPepper, Poblano Chilefine dice

Instructions

1. 

Slice the tomatoes sideways.

2. 

Finely dice the bell pepper.

3. 

Dice the remaining vegetables and the mango to a similar size.

4. 

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2Potatoes, Sweet1 inch cubes
1Plantainyellow - 1 inch chunks
1Plantainblack, cut into 1 inch pieces
2teaspoonGarlicminced
1/4cupScallionsthinly sliced
1/2teaspoonCumin
1/8teaspoonPepper, White
1/2OrangesJuice only

Instructions

1. 

Cook sweet potatoes and yellow plantain in water till potatoes are tender. Drain, and return to pot.

2. 

Return pot to medium heat and add black plantain and garlic. Stir with a wooden spoon and smash the plantains and the potatoes.

3. 

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1/4cupAlmondsslivered
1cupOnionchopped
2cupsPepper, Bellyellor or orange, chopped
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1/2teaspoonFennel
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1/2teaspoonCumin
1/2teaspoonOregano
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Saute the garlic and almonds in some oil for one minute over medium heat.

2. 

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3. 

Discard the cinnamon stick, and add the tomatillo.

4. 

Puree in a blender until very smooth