Pan-Fried Steaks with Salsa Verde and Ancho Chili Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 teaspoon salt
- 2 teaspoons sugar
- 2 tablespoons chili powder
- 2 tablespoons olive oil
- 2 teaspoons cumin seeds
- salsa verde
- 1 teaspoon whole black peppercorns
- 2 teaspoons whole coriander seeds
Preparation Toast cumin seeds and coriander seeds in heavy small skillet over medium-low heat until seeds are lightly browned and aromatic, stirring often, about 5 minutes. Transfer seeds to spice mill or coffee grinder and cool. Add chili powder, sugar, salt, and peppercorns and grind finely. Sprinkle 1 teaspoon spice rub over each side of each steak. Place steaks on baking sheet and chill at least 30 minutes and up to 2 hours. Heat 2 heavy large skillets over medium-high heat. Add 1 tablespoon olive oil to each skillet. Add 3 steaks to each skillet. Pan-fry steaks until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Let stand 5 minutes. Serve with Salsa Verde and Ancho Chili Sauce.
Preparation Toast cumin seeds and coriander seeds in heavy small skillet over medium-low heat until seeds are lightly browned and aromatic, stirring often, about 5 minutes. Transfer seeds to spice mill or coffee grinder and cool. Add chili powder, sugar, salt, and peppercorns and grind finely. Sprinkle 1 teaspoon spice rub over each side of each steak. Place steaks on baking sheet and chill at least 30 minutes and up to 2 hours. Heat 2 heavy large skillets over medium-high heat. Add 1 tablespoon olive oil to each skillet. Add 3 steaks to each skillet. Pan-fry steaks until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Let stand 5 minutes. Serve with Salsa Verde and Ancho Chili Sauce.
