My Recipe Box

Steak Adobo

RATE IT

Serves four.

  • To learn more, read:
    Mexican-Style Steaks
  • by James Peyton from Fine Cooking
    Issue 87

Some cooks mix the lime juice into the powdered spices to create a paste, but I find it easier to brush the juice onto the meat and then dust it with the spices.

  • 2 tsp. ancho chile powder
  • 1/2 tsp. finely ground black pepper
  • 1/8 tsp. ground cinnamon
  • 1/8 tsp. ground allspice
  • 1 Tbs. fresh lime juice
  • Four 1/2-inch-thick boneless rib-eye, New York strip, or T-bone steaks (6 to 8 oz. each)
  • Kosher salt
  • 1 Tbs. olive oil

In a small bowl, mix together the chile powder, pepper, cinnamon, and allspice. Brush a liberal coating of lime juice over one side of each steak, season generously with salt, and then sprinkle on a thin coating of the spices. This can be done up to 15 minutes before cooking; any longer and the lime juice may begin to affect the texture of the meat.

Heat the oil in a heavy 10-inch skillet over medium to medium-high heat. (It shouldn’t be too hot or the spices can scorch.) When the oil is hot and shimmering, lay two of the steaks in the pan, seasoned side down. Allow them to cook 1 to 1-1/2 minutes; flip and continue cooking until they are done as you like them, about 1 minute longer for medium rare. Repeat with the remaining steaks.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 440; Fat (g): 33; Fat Calories (kcal): 300; Saturated Fat (g): 12; Protein (g): 32; Monounsaturated Fat (g): 15; Carbohydrates (g): 1; Polyunsaturated Fat (g): 1.5; Sodium (mg): 380; Cholesterol (mg): 105; Fiber (g): 1;

Photo: Scott Phillips

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More