Fiery Hot Texas T-Bones With Chipotle Smashed Potatoes And Hot And Sweet Pepper Saute
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1130 g
Potatoes (small)1
Salt2 tbsps
Chipotle (powder, divided)1 small
Onion (chopped)1 cup
Sour Cream1 tbsp
Dark Chili Powder1 tbsp
Ground Cumin1 cup
Bourbon (eyeball it)Directions:
1
Seed and slice the hot and sweet fresh peppers and reserve
2
Cover potatoes with water and bring to a boil
3
Add salt to boiling water
4
Cook potatoes until tender, 10-12 minutes
5
Chop and brown bacon in a small skillet and add a tablespoon of chipotle powder and onions
6
Cook 5 minutes over medium heat until onions are tender
7
When potatoes are tender, drain and return to hot pot
8
Add bacon mixture and sour cream to the potatoes
9
Smash potatoes and season with salt, to taste
10
While potatoes are working, combine dry spice rub: chili powder, remaining chipotle powder, cumin and grill seasoning
11
Rub steaks liberally on both sides with the mixture
12
Heat a 12 to14-inch skillet screaming hot
13
Add 2 tablespoons of vegetable oil, 2 turns of the pan
14
It will smoke
15
Add steaks and do not turn for 6 minutes
16
Flip and cook another 6 minutes for medium rare, up to 10 minutes for well done
17
Remove skillet from flame and add bourbon
18
Return steaks to stove and flame the pan
19
When the fire goes out, transfer the meat to a large serving platter and pour pan juices over the top
20
Let meat rest for juices to redistribute
21
Return pan to heat and add remaining tablespoon vegetable oil to the skillet
22
Add hot and sweet peppers to the pan and saute them for 5 minutes
23
Season with salt and pile peppers alongside steaks
24
Remove meat from the T bones and cut into 4 portions
25
Top with some peppers and pile some chipotle smashers along side
26
Spoon drippings and juices over meat and serve