Chili-Rubbed Bone-In Strip Steaks
- 1 cup chopped onion
- 1 tablespoon olive oil
- 1 lb. fresh tomatillos (about 12), husks removed and coarsely chopped
- 4 cloves garlic, minced
- 1 tablespoon packed brown sugar
- 2 teaspoons chili powder or ground chipotle chili pepper
- 1 teaspoon coarse kosher salt
- 2 bone-in beef strip (top loin) steaks, cut 1-1/2 inches thick (about 3 lb. total)
- Nonstick cooking spray
- 2 medium avocados, halved, seeded, peeled, and chopped
- 1/4 cup chopped cilantro
- 1 tablespoon red wine vinegar
- 1 red or green jalapeño pepper*, sliced (optional)
1. Preheat oven to 350 degrees F. In a large skillet cook onion in oil over medium heat until tender, about 5 minutes. Add tomatillos and garlic. Cook, covered, for 10 minutes, stirring occasionally. Uncover, cook 5 minutes more or until slightly thickened. Cool mixture to room temperature.
2. Meanwhile, combine brown sugar, chili powder, and 1/2 teaspoon of the salt. Rub evenly over steaks. Coat a 10-inch cast-iron skillet or other oven-proof skillet with nonstick spray. Heat skillet over medium-high heat. Add steaks. Cook steaks for 5 minutes on each side or until nicely browned. Bake in preheated oven for 20 minutes or until desired doneness (145 degrees F for medium-rare or 160 degrees F for medium), turning once.
3. Stir avocado, cilantro, red wine vinegar, jalapeño, and remaining 1/2 teaspoon salt into tomatillo mixture. Serve with steaks. Makes 6 to 8 servings.
*Handling Hot Peppers Because hot chile peppers contain oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If using bare hands, wash your hands well with soap and water.