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Categories:Viewed: 103 - Published at: 6 years ago
Ingredients
- 1 pound beef, flank steak (london broil)
- 1 large onions
- 5 cloves garlic
- 6 x poblano peppers roasted, or bell peppers if you can't find poblanos
- 1 cup cilantro chopped
- 5 bunches sauce habanero
- 1 x salt to taste
- 1 x black pepper to taste
Method
- First, roast the peppers in the broiler and then peel and remove the seeds.
- For those of you who have never roasted peppers, let's go through the mechanics.
- Place your broiler pan as close to the flame as possible and allow the broiler to get fully heated before adding the peppers.
- You want fast, intense heat to char the skin but not the underlying flesh.
- Turn the peppers as each side turns black.
- Then place them in a covered container to allow them to steep.
- When they have cooled the seeds and stems can be easily removed.
- Place the peppers aside and continue with the recipe.
- Pound each side of the steak with a meat tenderizer and then brush with olive oil.
- Sprinkle salt and pepper on both sides.
- Sear each side in a saute pan.
- The moment it's browned flip it, and then remove it as soon as the other side is browned.
- Set the steak aside.
- In the same pan add 3 tablespoons of olive oil and saute the onions and roasted peppers.
- As soon as the onions and peppers get soft add the garlic.
- Saute 1 to 2 minutes and then add the habanero sauce and half of the chopped cilantro.
- Simmer for a few minutes.
- Add the steak and continue cooking until desired doneness, (medium rare is just moments away).
- Add the remaining cilantro at the end.
- Add salt and pepper to taste.
- Serve with warm tortillas for dunking in the sauce.
