This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Cloquet hated reality but realized it was still the only place to get a good steak."
- Woody Allen, Filmmaker
This steak can be as spicy as you want. Use a small jalapeno or even a half of a pepper for a milder sauce. Use more peppers or even something super spicy like a scotch bonnet for a real punch.
The key to this steak is making sure that you marinate for a while, not only to impart as much flavor as possible, but so that the lime juice will help tenderize the meat.
There are dozens of hot peppers available to you and, if you are so inclined, there are even hot pepper societies for the appreciation of these spicy delicacies. (See Hot Sauce for an explanation of Scoville Units.)
Practically speaking, you will find only a handful of pepper types in a typical grocery store. The most common in the U.S. markets (from mild to hot) are:
Mild – 1,000 – 2,000 scoville units
Ancho (smoked poblano)
Medium to hot – 2,000 – 5,000 scoville units
Chipotle (smoked jalapeno)
Very Hot – 1,000,000 – 3,000,000 scoville units
Servings = 2 | Serving size =4 ounces steak with sauce
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers for sandwiches. Note: Cooking time does not include marinating time.
Serve with Roasted Corn on the Cob or Dirty Rice or Southwest Succotash or Southwest Succotash - Low Sodium Version or Savory Quinoa or Savory Quinoa - Low Sodium Version or Oregano Rice or Spicy Corn
|1 large||jalapeno pepper|
|2 tsp||dried oregano leaves|
|2 4 ounce||skirt steak, flap steak, hanger steak or flank steak|
|fresh ground black pepper (to taste)|
|1 small||onion (thinly sliced)|
|1 15 ounce can||no salt added diced tomatoes|
Place the jalapeno, garlic, lime juice, 1 teaspoon of the olive oil and oregano in a blender or mini chopper and process until smooth.
Add the marinade to a ziplock bag with the steak, salt and pepper. Seal and then toss the steak in the bag until well coated. Let marinate at least 4 hours.
When ready to cook place the remaining teaspoon olive oil in a large skillet over medium high heat.
Reserve the marinade. Sear the steak for about one minute on each side and remove to a plate.
Add the onions to the pan and cook for about 5 minutes until they are wilted and beginning to brown.
Add the tomatoes to the pan.
Place 1/4 cup water in the ziplock bag containing the marinade and seal. Shake well to dissolve the remaining marinade, then add the contents of the bag to the pan with the onions and tomatoes. Stir, reduce the heat to simmer and cook for about 20 minutes to thicken the sauce.
Return the beef to the pan and cook for about 10 minutes.
Serve the beef topped with the onions and tomatoes.
Serving size = 4 ounces steak with sauce
Servings = 2
Amount Per Serving
|Calories 299||Calories from Fat 117|
|% Daily Value|
|Total Fat 13g||19%|
|Saturated Fat 4g||14%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 19g||7%|
|Dietary Fiber 3g||14%|
|Vitamin A 6%||Vitamin C 62%|
|Calcium 15%||Iron 22%|
|Vitamin K 13 mcg||Potassium 894 mg|
|Magnesium 57 mg|