Monday, May 29, 2006

Fiery Hot Texas T-Bones

From Rachael Ray: 365 No Repeats

With Chipotle Smashed Potatoes and Hot and Sweet Pepper Saute

3 whole jalapenos or 1 fresh ancho chili
3 bell peppers (3 different colors)
2 1/2 lb small potatoes; Yukon gold or red skinned, coarsely chopped
coarse salt
2 slices bacon
2 Tbsp chipotle powder
1 small onion, chopped
1 C sour cream
1 Tbsp dark chili powder
1 Tbsp ground cumin
2 Tbsp grill seasoning
2 large T-Bone steaks (2.5lb total)
3 Tbsp vegetable oil
1/4 C bourbon

Seed and slice all peppers and reserve
Cover potatoes with water and bring to a boil. Add salt to water. Cook potatoes until tender, 8-10 minutes. Meanwhile, chop the bacon and brown over medium heat in a small skillet. Add a tablespoon of the chipotle powder and the onions, and cook over medium heat until the onions are tender, about 5 minutes. When the potatoes are done, drain them and return to the hot pot. Add the bacon mixture and the sour cream to the potatoes. Smash the potatoes and season with salt to taste.
While the potatoes are working, make a dry spice rub. Combine the chili powder, remaining chipotle powder, cumin, and grill seasoning. Rub the steaks liberally on both sides with mixture. Heat a 12 to 14" skillet over high heat until screaming hot. Add 2 tablespoons vegetable oil, twice around the pan; it will smoke. Add steaks and cook without turning for 6 minutes. Flip the steaks and cook another 6-10 minutes (10 for well done). Remove from heat and carefully add bourbon. Return the steaks to the stove and flame the pan. When the fire goes out, transfer the steaks to a large serving platter and pour the pan juices over them. Let the meat rest for about 5 minutes so the juices can redistribute. Return the skillet to the heat and add the remaining tablespoon vegetable oil. Add the hot and bell peppers and saute 5 minutes. Season with salt, then pile the peppers alongside the steak. Cut the meat from the t-bones and carve into 4 portions. Top each serving with some peppers and dollop some chipotle smashers alongside. Spoon the drippings and juices over the meat and serve.

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