Jalapeno Steak Recipes

NEW YORK STRIP STEAK WITH JALAPENO BUTTER

Steps:

• In a small bowl combine the butter, jalapeno, garlic, and salt and pepper until well blended.
• Preheat the grill to medium high. Carefully oil the grill rack.
• Season the steaks generously with salt and pepper on both sides. Grill the steaks, turning once about halfway through the cooking time for simple grill marks on each side. Or, turn the steaks every two minutes or so three times, so that you achieve cross-hatch grill marks (turn the steaks a quarter turn as you flip them), until the steaks are done to your liking. This should take about 12 minutes total for rare (120°F internal temperature), 14 minutes for medium rare (125°F internal temperature) and 16 minutes (130°F for medium).
• Remove the steaks from the grill to a cutting board and immediately place half of the butter mixture on each of the steaks. Let sit for a few minutes before serving and cutting into them. You can also leave the steaks on the cutting board for 3 to 4 minutes, then slice and serve the steak sliced.

JALAPENO STEAK

Steps:

• In a blender, combine the peppers, garlic, pepper, salt, lime juice and oregano. Blend until smooth.
• Pour the marinade in a gallon-size zippered bag.
• Add the sirloin steaks.
• Seal the bag and refrigerate up to 24 hours, but for at least 4 hours.
• Heat a skillet with the olive oil over medium heat.
• Add the steaks to the skillet. Cook for 5-6 minutes, then, using a spatula, turn the steaks and cook for an additional 5-6 minutes, or until the steaks are at the desired doneness. Medium Rare: 145 degrees; Medium: 160 degrees; Well Done: 170 degrees.
• Remove steaks from the skillet, place them on a plate, and cover them with foil. Allow the steaks to rest for 3 minutes before serving.
• When the steaks are done, top each steak with a large spoonful of pineapple salsa.

JALAPEñO AND LIME-MARINATED SKIRT STEAK TACOS

Steps:

• Marinate and cook the steak:
• Combine jalapeño, garlic, cilantro, lime juice, oil, salt, pepper, and cumin in a large resealable bag or bowl. Add steak and toss to coat; if using bowl, wrap with plastic. Marinate at least 30 minutes at room temperature or chill up to overnight in refrigerator, tossing occasionally.
• Let steak sit at room temperature 30 minutes before cooking if chilled. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, scraping off any bits that cling to meat; discard marinade. Grill steak 2-3 minutes per side for medium rare. Let rest 10 minutes before thinly slicing against the grain.
• Assemble the tacos:
• Warm tortillas in a microwave, oven, or over a gas flame. Divide steak among tortillas, then top with salsa, avocado, sour cream, queso fresco, if using, cilantro, and onion. Serve with lime wedges alongside.
• Do Ahead
• Steak can be marinated 1 day ahead; keep chilled.

RIB-EYE WITH JALAPENO BUTTER

Steps:

• Stir together butter, jalapeno, and garlic in a small bowl. Heat grill to medium-high, with an indirect-heat zone. Generously season both sides of steak with kosher salt and pepper. Lightly brush grates with oil.
• Grill steak over direct heat until browned, 3 to 4 minutes per side. Move to indirect heat; cook, covered, turning once, until a thermometer inserted in thickest part (avoiding bone) registers 125 degrees to 130 degrees for medium-rare, 7 to 8 minutes more per side. Let stand 10 to 15 minutes. Spread about 2 tablespoons jalapeno butter on steak; sprinkle with flaky salt. Serve with greens, onions, and more jalapeno butter on the side.

COSTA RICAN JALAPENO PEPPER STEAK

Steps:

• Grill, broil or pan fry steaks to your preference.
• In a fry pan add butter chopped onion and chopped jalapeno (if less heat wanted seed and devein peppers) and cook for 1-2 minutes.
• Add evaporated milk and chicken cube to pan and bring to boil stirring often.
• Lower heat and simmer for about 2 minutes.
• Place pre cooked steaks in sauce and heat through.
• Place steak on platters and pour sauce over steaks.
• Serve with rice and broccoli.
• Enjoy.