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Name: Rosaleas Steak Duncan
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1/4 c Unsalted butter; 1 ts Chopped fresh Jalapenos ot; 1/4 ts Ground Mexican oregano; 1/4 ts Salt; 2 tb olive oil; 1 md Onion finely chopped; 6 Fresh hot green chiles;; 1 ts Ground coriander -or-; Hickory-smoked salt; 2 (6-8 oz) new york prime; 4 lg Fresh mushrooms; 1 tb Fresh Cilantro chopped

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INGREDIENTS

1/4 c Unsalted butter
1 ts Chopped fresh Jalapenos ot
1/4 ts Ground Mexican oregano
1/4 ts Salt
2 tb olive oil
1 md Onion ; finely chopped
GREEN CHILE SAUCE
6 Fresh hot green chiles;
1 ts Ground coriander -or-
Hickory-smoked salt
2 (6-8 oz) new york prime
4 lg Fresh mushrooms
1 tb Fresh Cilantro ; chopped

Servings

INSTRUCTIONS

Trim excess fat from steaks, sprinkle both sides with hickory-smoked salt. Set aside. Preheat broiler or prepare bed of coals. Prepare Green Chile Sauce (below); set aside. Thinly slice mushrooms. Melt butter in skillet & add mushrooms; cook until soft. Keep warm. To prepare steaks, position rack/grill 4-6 inches from heat source. Lightly grease rack/ grill. Broil/grill steaks to desired doneness, turning once. Allow 5-8 minutes per side for rare, 7-10 for medium. Remove to hot platters; top with mushrooms, then with Green Chile Sauce. Makes 2 servings. GREEN CHILE SAUCE: Heat oil in skillet; add onion & cook until clear. Stir in green chiles, oregano, coriander or cilantro, salt & jalapeno or hot-pepper sauce; cook about 5 minutes until flavors are blended. Remove from heat. From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from G Internet, G Internet.

NOTES

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Rosaleas Steak Duncan

1/4 c Unsalted butter
1 ts Chopped fresh Jalapenos ot
1/4 ts Ground Mexican oregano
1/4 ts Salt
2 tb olive oil
1 md Onion finely chopped
 GREEN CHILE SAUCE
6 Fresh hot green chiles;
1 ts Ground coriander -or-
 Hickory-smoked salt
2 (6-8 oz) new york prime
4 lg Fresh mushrooms
1 tb Fresh Cilantro chopped

Trim excess fat from steaks, sprinkle both sides with hickory-smoked salt.  Set aside. Preheat broiler or prepare bed of coals. Prepare Green Chile  Sauce (below); set aside. Thinly slice mushrooms. Melt butter in skillet &  add mushrooms; cook until soft. Keep warm. To prepare steaks, position  rack/grill 4-6 inches from heat source. Lightly grease rack/ grill.  Broil/grill steaks to desired doneness, turning once. Allow 5-8 minutes per  side for rare, 7-10 for medium. Remove to hot platters; top with mushrooms,  then with Green Chile Sauce. Makes 2 servings. GREEN CHILE SAUCE: Heat oil  in skillet; add onion & cook until clear. Stir in green chiles, oregano,  coriander or cilantro, salt & jalapeno or hot-pepper sauce; cook about 5  minutes until flavors are blended. Remove from heat.    From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3  (0-89586-542-4 paperback).  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (286g)
Recipe Makes: 2 Servings

Calories: 1288
Calories from Fat: 1277 (99%)

Amt Per Serving		% DV

	Total Fat 141.9g	189 %
	Saturated Fat 88.1g	440 %
	Monounsaturated Fat 38.3g
	Polyunsanturated Fat 5.6g
Cholesterol 366.4mg		113 %
Sodium 28.3mg		1 %
Potassium 331.1mg		9 %
Total Carbohydrate 7.7g		2 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 5.8g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1288

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