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Prep and Cook time: About 20 minutes
Makes: 4 servings
Liven up your cheese steak with a little heat. The avocado will cool down your taste buds enough to savor the spiciness. As a simple side, offer crunchy carrot, celery, and jicama sticks with salsa for dipping. For a festive dessert, soften a quart of vanilla ice cream, then stir in a teaspoon of ground cinnamon, and serve.
Ingredients
1 pound skirt steak, fat trimmed
1 teaspoon Olive Oil
1/4 cup tequila
1 tablespoon red wine vinegar
1 can (7 oz.) whole green chilies, drained
1/4 pound Monterey Jack Cheese, thinly sliced
1 firm-ripe avocado (10 to 12 oz.)
Salt and pepper
Instructions
1. Rinse steak and pat dry. Cut into 4 equal pieces.
2. Set an 11- to 12-inch frying pan with ovenproof handle over high heat;
when pan is hot, add oil and tilt to coat pan bottom. Add steak and cook,
turning pieces once, until browned but still rare in center (cut to test),
6 to 7 minutes total.
3. Remove steaks from pan, leaving any juices in pan, and transfer to a
plate. Remove pan from heat and add tequila and vinegar; be
careful—mixture will boil vigorously. (If it doesn’t, return pan to heat
until boiling.)
4. Off the heat, return steaks to pan. Lay chilies equally on steaks; top
with cheese slices. Broil steaks in pan 4 inches from heat just until
cheese is melted, 1 to 2 minutes. While steaks broil, pit, peel, and
thickly slice avocado.
5. Transfer steaks to plates. Spoon pan juices around meat. Arrange
avocado equally on portions. Add salt and pepper to taste.
Nutritional Information
Per serving:
425 cal., 55% (234 cal.) from fat
31 g protein
26 g fat (10 g sat.)
7.2 g carbo (1.6 g fiber)
543 mg sodium
87 mg chol.
