COPYCAT APPLEBEE'S SOUTHWEST STEAK RECIPE
Recreate Applebee's steak salad at home with this easy copycat recipe! Enjoy a bowl of greens drizzled with a creamy and tangy sauce.
Provided by Recipes.net Team
Categories Steak
Time 35m
Yield 2
Number Of Ingredients 15
Steps:
- Preheat the skillet over medium heat.
- Season the steaks with blackened steak seasoning on both sides.
- Melt the butter in a pan and add the olive oil. Grill the steaks for 4 minutes on each side. Set aside.
- Dice the deseeded tomatillos and red onions and combine with your corn kernels and black beans.
- Add the romaine lettuce and tomatillo mix and drizzle with cilantro ranch dressing.
- Top the salad with Monterey jack cheese and strips of fried tortilla.
- Serve with the cut steak topped with chimichurri sauce.
Nutrition Facts : Calories 932.00kcal, Carbohydrate 30.00g, Cholesterol 216.00mg, Fat 58.00g, Fiber 6.00g, Protein 73.00g, SaturatedFat 19.00g, ServingSize 2.00 people, Sodium 448.00mg, Sugar 5.00g, TransFat 1.00g, UnsaturatedFat 30.00g
ANTHONY BOURDAIN'S NEW MEXICO BEEF CHILI RECIPE
This is Anthony Bourdain's Beef Chili Recipe, New Mexico Style. Deep and richly flavored, this is a hearty chili stew featuring beef chuck and New Mexico Hatch chile and poblano peppers.
Provided by Lea Ann Brown
Categories Main Course Beef
Time 3h30m
Number Of Ingredients 15
Steps:
- Preheat broiler and position rack as close to the broiler heat source. Line the bottom of a broiling pan with aluminum foil (this will catch any juices from the peppers). Place poblano peppers on top of the broiling pan. Place under the broiler. Let cook until peppers' skin is blackened, turning peppers with tongs so they blacken on all sides, approximately 10 to 15 minutes.
- Place peppers in a large plastic bag and loosely seal for 30 minutes. Remove and discard as much of the blackened skin as possible along with the stems and seeds. Use your hands. Don't rinse peppers under water, you'll rinse away flavor. If you want your chili to be hotter, leave in some of the seeds (source of the peppers' heat). Coarsely chop peppers and set aside.
- Repeat this roasting process for the hatch chile peppers. If you're using frozen (no need to thaw) or canned peppers (no need to drain), they are likely already roasted, peeled and seeded. In some cases they are already coarsely chopped, too - if not, then coarsely chop them and set aside.
- In a large mixing bowl, whisk together flour and about 2 teaspoons each of salt and freshly ground pepper. Toss beef in the flour mixture to coat. Heat 2 tablespoons of oil in a Dutch oven (at least 5 quarts) over medium-high heat until just smoking. Add beef in batches and sear until dark brown on all sides. Be sure not to crowd beef too much. Using tongs, remove cooked beef to a plate. Continue to cook remaining beef in batches, so you're not crowding the beef pieces.
- Add onion, garlic and jalapeño peppers to the pot and season with salt and freshly ground pepper. Cook over medium-high heat, scraping the bottom of the pot with a wooden spoon to dislodge browned bits. Add an additional tablespoon of oil if necessary to keep the caramelized bits of onion mixture and beef (know as "fond") from scorching. You can also add a splash of stock at this point. Cook for about 5 to 7 minutes or until the onion has begun to soften and brown.
- Add cumin, coriander and Mexican oregano and cook for an additional 2 minutes.
- Stir in tomato paste and beer. Bring to a boil and cook until liquid has reduced by about two-thirds. Scraping the bottom of the pan to loosen any bits of fond.
- Stir in stock and return beef to pot. Add reserved poblano and hatch chili peppers. Bring to a boil and reduce heat to a simmer. Cook, covered for 2-1/2 hours or until beef is fork tender.
- Remove chili from heat and serve in bowls with chopped cilantro, corn chips or flour tortillas and a wedge of lime. A splash of acid always brightens the flavor.
Nutrition Facts : Calories 369 kcal, Carbohydrate 17 g, Protein 26 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 78 mg, Sodium 252 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CHILE-RUBBED STEAK WITH CREAMED CORN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Combine the chile powder, sugar and1 teaspoon each salt and pepper in a small bowl. Brush the steak all over with 1 tablespoon olive oil, then rub the spice blend on both sides. Transfer to a broiler pan; let sit 10 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and peppers and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the frozen corn; cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk. Cook until thick and creamy, about 7 minutes. Season with salt and pepper.
- Broil the steak 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let sit 5 to 10 minutes, then slice against the grain. Serve the steak with the creamed corn; sprinkle with the scallions and serve with lime wedges.
Nutrition Facts : Calories 452 calorie, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 76 milligrams, Sodium 633 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 40 grams
SOUTHWESTERN STEAK WITH CORN AND CHILES
Steps:
- In small bowl, mix 2 tablespoons chopped pumpkin seeds, 1 teaspoon of the seasoning blend and the pepper. Press mixture into all sides of beef; let stand at room temperature 15 minutes.
- Meanwhile, set oven control to broil. Line 15x10 x1-inch pan with heavy-duty foil; spray foil with cooking spray. In same small bowl, mix oil and remaining 1 teaspoon seasoning blend. Place corn, chiles and onion in pan. Drizzle oil mixture over vegetables; toss until evenly coated. Push vegetables together in single layer around sides of pan. Add beef to center of pan.
- Broil 4 to 6 inches from heat 10 to 15 minutes for medium doneness (150°F), turning beef and vegetables halfway through cooking time.
- Slice beef; place on platter. Add vegetables to platter; sprinkle with 1/4 cup pumpkin seeds.
Nutrition Facts : Calories 410, Carbohydrate 27 g, Cholesterol 80 mg, Fiber 4 g, Protein 39 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 7 g, TransFat 0 g
SOUTHWEST STEAK
Lime juice tenderizes the steak while garlic, chili powder and red pepper flakes kick things up. My husband and I came up with this together as something lighter to make on the grill. -Caroline Shively, Alexandria, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, mix the first seven ingredients; spread over both sides of steaks. Place in a large resealable plastic bag; refrigerate 6 hours or overnight, turning occasionally., Grill steaks, covered, on a greased grill rack over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let steaks stand 5 minutes. Thinly slice across the grain.
Nutrition Facts : Calories 187 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 259mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
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