Steak with Chile-Lime Sauce
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno
(about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Ingredients:
4 serrano chiles
3 cloves garlic
1 Tbsp soy sauce
1/4 tsp fish sauce
Juice of 1 lime
1 Tbsp rice vinegar
1/2 tsp garlic powder
1/2 tsp dried cilantro
1 tsp kosher salt
1 (1 1/2 lb) flat iron steak, about 1-inch thick
1 tsp sesame oil
1 Tbsp olive oil
Instructions:
Remove the seeds from two of the serrano peppers. Add peppers, garlic, soy sauce, fish sauce, lime juice and rice vinegar to a food processor. Pulse until finely chopped. Transfer to a bowl. Cover and refrigerate for 30 minutes.
In another bowl combine garlic powder, dried cilantro and kosher salt. Rub mixture over steak. Allow to rest for about 20 minutes.
Heat sesame and olive oils in a large heavy bottom skillet over medium heat. Cook steaks 3-4 minutes per-side for medium rare. Transfer to plate. Cover and allow to rest for 10 minutes.
Slice and transfer to a serving platter. Spoon chili-lime sauce over the top. Serve immediately.
Serve with plenty of jasmine rice to soak up the spicy sauce and steak juices.
Enjoy!
Serves 2.
From lifeambrosia.com