Chef Jeff from Elote Cafe shares a recipe for a great steak dinner that is sure to be delicious. 

INGREDIENTS

for steaks

• 4 - 6-ounce skirt steaks

• 1/2 teaspoon of salt

• 1/2 teaspoon of black pepper

• 1/2 teaspoon of granulated garlic

• 2 teaspoons of fresh lime juice

• 2 teaspoons of olive oil

for the hash

• 1 cup of diced zucchini

• 1 cup of fresh cut corn

• 1 cup of cooked black beans drained

• 1/2 cup of chopped onion

• 1/2 tsp salt

• 1 teaspoon of mexican oregano

• 1/2 teaspoon of cumin

• 1 teaspoon of chimayo chile powder

• 3 tablespoons of rice oil

for sauce

• 4 tablespoons of rice oil

• 1 tablespoon plus 1 teaspoon of all purpose flour

• 1 teaspoon of maseca

• 8 tablespoons of chimayo chile powder

• 2 tablespoons of chopped onion

• 1 clove of fresh garlic chopped

• 1/2 teaspoon of salt

• 1/4 teaspoon of black pepper

• 1/2 teaspoon of cumin

• 1 teaspoon of mexican oregano

• 3 cups of water

INSTRUCTIONS

for steak

In a bowl combine oil, juice, salt, pepper and garlic and stir to combine toss steaks in the mixture to coat and set aside for 30 minutes to 3 hours to marinate.

When the other components are ready heat a pan over medium high heat and sear the steak on both sides for about 3 minutes per side until well browned.

for hash

Heat the oil in a large skillet until very hot then add the squash, corn and onion and cook stirring occasionally until lightly browned about 5 minutes.

Add remaining ingredients and stir to combine well.

Lower heat and cook for 2 more minutes until flavors are well integrated set aside warm.

for sauce

Heat oil over medium high heat in a saucepan, add flour and maseca and cook while stirring until flour begins to brown a bit.

Then add onion and garlic cook for about 30 more seconds then add chile and cook for 30 seconds stirring all the while and being careful not to burn.

Add remaining spices and slowly add water while stirring to make a smooth sauce, simmer for about 8 minutes over low heat and keep warm.

to plate

Pour about 1/2 cup sauce onto 4 plates then divide the hash evenly in the center of each plate.

Slice each steak across the grain and fan slices over the hash serve garnished with cilantro if desired and serve with flour tortillas.

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