Cowboy Steak with Red Chili Onion Rings
Preparation: 60 min. Cooking: 15 min.
Total: 75 min.
- 4 Angus Beef T-bone steaks, or porterhouse steaks, 1.5 in. thick
- 1/8 tsp sea salt
- 1/8 tsp black pepper, coarsely ground
- 2 small red onions, diced
- 2 lbs ripe tomatoes, cut into pieces
- 1/3 cup fresh lime juice
- 1/3 cup cilantro, finely chopped
- 2 Tbsp jalapeno chilies, finely chopped and seeded
- 2 Tbsp olive oil
- 4 white onions, cut into rings
- 3 cups milk
- 3 cups all purpose flour, sifted
- 1/2 cup chili powder
- 2-2/3 Tbsp cornstarch
- 1 Tbsp salt
- 1 Tbsp cumin seed
- 2 tsp sugar
- 2 tsp paprika, hot
- 1 quart vegetable oil for frying
Salsa ingredients: - small red onions, diced - tomatoes, cut into 1/4 in. pieces - fresh lime juice - fresh cilantro, finely chopped - jalapeño chili peppers, finely chopped and seeded - olive oil - salt to taste
Onion Rings ingredients: - white onions, cut into 1/16 in. to 1/8 in. wide rings - milk - sifted all-purpose flour - cup chili powder - cornstarch - salt - ground cumin - sugar - Hungarian hot paprika For the salsa, soak red onion in water in large bowl for 1 hour. Drain thoroughly. Transfer to medium bowl. Add tomatoes, lime juice, cilantro, chili peppers, oil and salt, and toss well. Cover salsa with plastic wrap and refrigerate until ready to serve. (Can be prepared 6 hours ahead). For the onion rings, soak onions in milk in large bowl for 1 hour. Drain thoroughly. Mix all remaining ingredients except oil in another large bowl. Dredge onions in flour mixture, shake off excess. Heat oil in large heavy saucepan to 375°F. Add onions in batches and cook until golden brown, about 45 seconds. Transfer to paper towels using slotted spoon; drain well. Serve immediately. Prepare barbecue over medium-high heat. Season steaks with salt and pepper and grill to desired doneness (about 7 minutes per side for medium-rare). Transfer to plates. Drain salsa and spoon onto steaks. Serve steaks immediately with onion rings.