Southwestern Steak And Cheddar Panini

New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.

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Yields 4 Paninis

Ingredients:

For the steak (for 4 panini)
  • 1 lb. flank steak
  • 1 (14.5 oz) can low-sodium beef broth
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
     Coupons
  • ¼ teaspoon nutmeg
  • 2 bay leaves
For each sandwich
  • 4 oz. cooked steak
  • ½ medium red onion, sliced and caramelized
  • ½ medium avocado, sliced
  • 2 Hatch chiles, roasted and diced
  • 1½ ounces of your favorite cheese (I used Alpine Cheddar from Cabot)
  • Juice of ½ lime
  • 1 cup favorite marinara sauce (or tomato sauce)
  • Artisan bread (whole grains preferred)

Instructions:

  1. Combine soy sauce, cumin, chili & garlic powders, and nutmeg in a bowl. Rub over flank steak. Place in a slow-cooker. Add broth. Cook on low for 6 hours.
  2. Simmer marinara or tomato sauce. Add lime juice and keep warm.
  3. Assembly: Spread butter on the sides of bread that will face the panini grill. Layer with cheese, beef, avocado, onions, and Hatch chiles. Top with second piece of bread. Press down and cook until done.
  4. Slice and serve with sauce.

Recipe from MJ and Hungryman, 2014