Your cookbook inventory is not complete without a volume or two from best-selling cookbook author and food writer Nancy Harmon Jenkins. For the olive oil fan, her new book, Virgin Territory, is essential. Part olive oil primer and part olive oil recipe goldmine, Jenkins’s guide to all things EVOO will revolutionize the way you make healthy substitutions. Forgo the butter in this steak recipe and watch the magic happen.
Another in the great American repertoire of standard, favorite, traditional dishes that benefit greatly when you substitute olive oil for the more common butter. For the fresh chile peppers, use whatever is available and suits your taste. Some people like very hot chiles, while others prefer the milder, warm flavor of Anaheims or poblanos.
- 6 tablespoons olive oil
- 3 cloves garlic, crushed and finely minced
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground hot red chile pepper
- 2 (10-ounce) top sirloin or New York strip steaks, 1 1/2 to 2 inches thick, excess fat cut away
- 6 fresh green chile peppers (Anaheim, Sandia or other medium-hot peppers)
- 1 tablespoon unbleached all-purpose flour
- 1/2 cup chicken stock
- If you’re using a charcoal grill, start the fire in advance so that the coals will be ready when it’s time to cook. At least 30 minutes before you’re ready to start cooking, mix together 4 tablespoons of the olive oil with half the minced garlic, the black pepper and the ground chile pepper.
- Cut a deep pocket in each steak, being careful not to pierce through along the sides.
- Rub the steaks all over, inside and out, with the spiced oil and let marinate. (This can be done several hours in advance.)
- When the charcoal is ready, roast the chile peppers, turning them constantly, until the skins are black and blistered. (You can also do this in advance, roasting over a gas flame or in the oven, but charcoal is preferable and will give the peppers a nice smoky flavor.)
- Place the peppers in a paper bag to steam slightly, then rub the skins off and trim the peppers of their stems, internal white membranes, and seeds. Slice one of the peppers lengthwise in quarters and set aside for a garnish. Chop the remaining peppers rather coarsely and set aside.
- In a small saucepan, heat the remaining 2 tablespoons oil over medium heat. Add the remaining garlic and cook briefly, stirring with a wooden spoon, until the garlic starts to turn golden. Add the flour and continue cooking, stirring, until it thickens to a roux.
- Stir in the oregano and add the stock. Cook, stirring, until the stock has formed a creamy sauce, then stir in the chopped chiles and mix well.
- Remove about 1/2 cup and reserve for a garnish; use the rest to stuff the pockets in the steaks.
- Transfer the steaks to the grill — or, if you prefer, use a preheated oven broiler — and cook until done, approximately 8 minutes per side for medium-rare.
- Cut each steak into two serving portions and serve immediately on a heated platter, garnished with a little of the reserved chile sauce.
- Drape a chile strip over the top of each steak.
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