Spicy Grilled Steak With Pineapple-Sauteed Onions and Peppers
Inviting two friends for dinner can mean a balancing act after a busy day. But recently I managed to create a flavorful, fresh-tasting meal even though my guests arrived just moments after I got home.
We started off with ready-made guacamole and chips and a pitcher of sangria while the grill was heating. Soon I was grilling the steaks alongside the corn in its husks. The pineapple-sauteed onions and peppers (which I’d done ahead) were quickly reheated on the range, the tortillas warmed on the grill, the butter melted for the corn and the salad tossed. In no time at all we were enjoying a wonderful casual meal. Bowls of raspberries with lemon cookies were the perfect dessert, along with steaming cups of coffee.
STEAK
Puree peppers with adobo sauce in blender or food processor. Put 2 teaspoons chipotle puree in large resealable plastic food bag with oil, juice, garlic and oregano. (Reserve remaining chipotle puree.) Add steaks, making sure they are thoroughly coated with marinade. Marinate at room temperature 30 minutes.
Pineapple-sauteed onions and peppers
Heat oil in large nonstick skillet over high heat. Cook onions and peppers, uncovered, stirring often, 5 minutes. Add juice, chipotle puree, sugar and salt. Mix well. Cook, uncovered, until liquid has evaporated and onions are tender, about 5 to 7 minutes more. (Can be made a day ahead and refrigerated. To reheat, cook slowly over low heat until warm, adding water if mixture is too dry.) Serve hot.
Assembly
Remove steaks from bag and discard marinade. Generously season with salt and pepper. Place on grill rack that has been sprayed with nonstick spray or greased with paper towels dipped in oil. Grill over medium-high heat, turning to cook both sides, until cooked as desired, about 4 to 5 minutes total for rare, depending on heat of grill. Transfer to cutting board. Cut across grain into 1/3-inch-thick slices.
To serve, arrange hot Pineapple-Sauteed Onions and Peppers on platter, top with sliced steaks and garnish platter with cilantro sprigs. Serve immediately with warm flour tortillas.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
