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Creamy Onion Jalapeño Steaks and Pan-Roasted Asiago Potatoes
Servings: 4
Total Time: 45 minutes
Cooking Sequence
Prepare potatoes through step 2 (20 minutes)
Prepare steaks and finish potatoes; serve (25 minutes)
Cooking Instructions
Creamy Onion Jalapeño Steaks
Ingredients
1 1/2 lb boneless grilling steaks (such as ribeye, New York strip, or tenderloin)
1 teaspoon kosher salt
1/2 teaspoon pepper
2 teaspoons olive oil
2 tablespoons unsalted butter
10 oz presliced sweet onions (2 cups)
2 tablespoons diced jalapeño peppers
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons sour cream
2 tablespoons water
Steps
Preheat large nonstick, sauté pan on medium-high 1–2 minutes. Sprinkle steaks with salt and pepper on all sides.
Place oil in pan, then add steaks; cook 5–6 minutes on each side and until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to clean work surface; let stand 5 minutes before slicing.
Reduce heat on pan to medium. Add butter, onions, and jalapeños; cook 5–6 minutes, stirring occasionally, or until onions are tender. Stir in brown sugar and Worcestershire sauce; cook 3 more minutes or until onions are lightly browned.
Combine sour cream and water; stir mixture into onions and remove pan from heat. Slice steaks and top with sauce; serve.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
Pan-Roasted Asiago Potatoes
Ingredients
2 large russet potatoes
1/2 cup roasted red peppers, thinly sliced
2 tablespoons unsalted butter
2 tablespoons water
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup shaved Asiago cheese
Steps
Peel potatoes and slice in half lengthwise; cut each half into thin half coin-shaped pieces. Slice peppers.
Preheat large, nonstick sauté pan on medium-high 1–2 minutes. Place butter in pan, then add potatoes, water, oregano, and paprika; cover and cook 6–8 minutes or until potatoes are tender. Uncover pan; cook 3–4 more minutes, stirring occasionally, or until water evaporates and potatoes begin to brown.
Stir peppers, salt, and pepper into potatoes; cook 2 more minutes, then remove pan from heat and top with cheese. Serve.
Aprons Advice
Complete your meal with fresh salad blend, iced tea, dinner rolls, and pie for dessert.
Remember to use your meat thermometer to check the steak for your desired temperature.