Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa
Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mexican rubbed steak w/ chorizo potatoes & mango habanero salsa. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa is something that I have loved my whole life.

Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa. Great recipe for Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa. My family and I are huge steak lovers and we are lovers of Mexican cuisine.

To begin with this recipe, we must first prepare a few ingredients. You can cook mexican rubbed steak w/ chorizo potatoes & mango habanero salsa using 67 ingredients and 31 steps. Here is how you can achieve that.

The ingredients needed to make Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa:
  1. Get Spice Rub
  2. Make ready 1 tablespoon chili powder
  3. Prepare 1 tablespoon garlic powder
  4. Make ready 1 tablespoon onion powder
  5. Get 1 tablespoon ground cumin
  6. Get 1 tablespoon paprika
  7. Take 1 teaspoon dried oregano
  8. Get 1 tablespoon black pepper (whole peppercorns)
  9. Get 1-2 tsp salt
  10. Take Marinade - Optional
  11. Take 3/4 cup fresh orange juice
  12. Make ready 1/2 cup fresh lemon juice
  13. Prepare 1/3 cup fresh lime juice
  14. Take 2 tablespoon fresh cilantro, chopped
  15. Prepare 4 cloves garlic, minced
  16. Take 1 teaspoon finely chopped canned chipotle pepper (optional)
  17. Take 2 Serrano chiles
  18. Make ready Steak
  19. Prepare 2 tablespoons butter
  20. Prepare 3 sprigs cilantro
  21. Make ready 1 garlic clove
  22. Get 2 sprigs fresh oregano
  23. Make ready 1 guajillo chili pepper
  24. Prepare 2 Rib eyes (at least 1 in thick, can be slimmer but its best thicker)
  25. Make ready Chili Sauce
  26. Make ready 1 Roasted Tomato
  27. Get 1 Roasted Red Bell pepper
  28. Prepare 3 Guajillos rehydrated
  29. Get 4 Purya Chlies rehydrated
  30. Get 1 Ancho Rehydrated
  31. Prepare dash cinnamon
  32. Make ready dash cumin
  33. Take dash paprika
  34. Prepare Salt and pepper
  35. Make ready Mango Habanero Sauce
  36. Prepare 1 mango
  37. Make ready 2 habanero chili's with seeds no stems
  38. Get 4 garlic cloves minced
  39. Make ready 1/4 tsp minced ginger
  40. Prepare salt and pepper
  41. Get 1/2 tbls cider vinegar
  42. Make ready 2 tbls brow sugar
  43. Prepare 1/4 cup butter
  44. Get Chorizo Potatoes
  45. Take 1/2 pack chorizo
  46. Prepare 3 potatoes
  47. Get 1/4 white onion
  48. Take salt and pepper
  49. Prepare 1/2 tsp paprika
  50. Take 1/4 tsp chili powder
  51. Get Roasted chili corn
  52. Prepare 3 Whole corns cut to kernels
  53. Make ready 2 tbls diced onions
  54. Prepare dash chili powder
  55. Take lime juice
  56. Take salt and pepper
  57. Take Jicama Fennel Slaw
  58. Make ready 1/4 Julienned Jicama
  59. Take 1/4 Julienned Cabbage
  60. Take 1/2 Julienned fennel
  61. Prepare 1/2 tsp lime zest
  62. Make ready 1/2 tsp orange zest
  63. Make ready 1/2 lime juiced
  64. Take 1/2 orange juiced
  65. Make ready salt
  66. Get 1 tsp Dijon mustard
  67. Take to taste honey

The steak has a Mexican rub with a few more aromatics added to it. It is cooked like a fine dining steak with the. Season the steak with salt and pepper. Incorporate the chorizo, chile, and onion mix, stir well, and turn off the heat.

Instructions to make Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa:
  1. [Spice Rub]
  2. Take all the ingredients for the spice rub except for the salt and place them in a spice grinder (if you don't have one you can mix the spices together in a bowl, just make sure you use ground pepper not whole) and grind for a few seconds so the spices are all mixed together well.
  3. Take the steaks out and place on a tray, and season with salt on both sides and edges of the meat. Then apply a good amount of spice rub to all sides of the steak.
  4. [Marinade-Optional]
  5. The marinade is not fully needed since we already have a spice rub on the steak, but it does help to add another depth of flavor to the meat. All you need to do is squeeze all the citrus juices together in a separate bowl and apply it to both sides of the steak. Add the minced garlic, cilantro, chipotle and serrano to each steak.
  6. Keep the steak on the tray uncovered and place in fridge for at least 2 hours or overnight.
  7. With the steak marinating we can start making the 2 sauces that are for this dish.
  8. [Mango Habanero Sauce]
  9. Blend mango and habaneros in blender until smooth add water if needed.
  10. Melt butter in saucepan on med heat, add garlic and cook for a minute or less. Add mango habanero mixture, ginger, vinegar, sugar, and salt and pepper to sauce pan. cook for a few minutes.
  11. Add to blender and blend until smooth again. Add to sauce pan on low heat and cook for 4-5 minutes until thickened. Set sauce aside covered for use in plating.
  12. [Chili Sauce]
  13. I know the ingredients say roasted but just in case please roast the tomato and bellpepper.
  14. Add the dried chilies, Guajillos, Ancho, and Purya, to a sauce pan cover chilis with water and set to bowl on high heat until the chilis are soft and pliable.
  15. Add all the ingredients for the chili sauce into a blender and blend until nice and smooth. Taste the sauce and add additional salt if necessary.
  16. [Jicama Fennel Slaw]
  17. For this please julienne the cabbage, fennel, and jicama. Put them in a bowl and add the lime and orange zest on top.
  18. Squeeze the lime and orange juice in a separate bowl, add the mustard and you can also drizzle a little olive oil if you want to thicken up the dressing through emulsification. add the salt and honey at the end to taste. You don't want it to sweet or salty. Set the dressing aside until we plate
  19. [Roasted chili Corn]
  20. Take the whole corns and cut out all the kernels.
  21. Take a saute pan on med high heat and add a little oil to the pan and start caramelizing the onions. when the onions start to get translucent add the corn and turn heat to high. Keep the flame until you see the corn start turning a little char on it, then reduce to medium and add the lime juice, chili powder, and salt and pepper. Pull off the flame and set aside covered so it stays warm.
  22. [Chorizo Potatoes]
  23. Peel and Dice up the potatoes, and set aside. (you can place the potatoes in some salt water so they don't oxidize).
  24. Fully cook the chorizo on a saute pan on med heat, then add the potatoes and increase heat to med high, when they are browned, add the onions. Cook for about 3 minutes. Add the paprika, chili powder, salt and pepper. Cook for another 2 minutes more. Make sure the onions and potatoes don't burn, so turn the heat down if needed.
  25. [Cooking the Steak]
  26. Take the steak out of the fridge, 30 mins prior to cooking if possible. Set a cast iron on med high heat and some oil to the pan. When the oil starts to glisten add the steak on, you should hear the sizzle as soon as you lay down the meat.
  27. While 1 side is starting to cook add the butter until it melts down, then add the whole garlic, oregano (stems and all), cilantro, and guajillo chili pepper to the pan. This will flavor the butter.
  28. Check the meat and make sure the steak is browning with some nice char, if it is then flip it over. Put all of the items (garlic, oregano, guajillo, cilantro) on top of the steak, tilt the pan towards you and start butter basting the top of the steak. The pan should still be on the flame. This butter basting will get a lot of flavor and butter goodness on the steak.
  29. Flip when side is browned and charred and repeat above process. Keep in mind the doneness of the steak, if you want it at med rare, rare, you may have to pull out after 2nd side is cooked. When cooked pull out steak and let rest for at least 7 minutes.
  30. [Plating]
  31. I add a some of the chili sauce on the middle of plate first. then lay the corn on top of the chili sauce. I add the potatoes to the middle of the corn. Take the rested steak and slice against the grain into strips and lay them on top of the potatoes. Take your slaw mixture add the dressing on top of the slaw and place to the side of the steak. Put the mango habanero sauce in a squeeze bottle and squeeze around the plate.

The steak has a Mexican rub with a few more aromatics added to it. It is cooked like a fine dining steak with the. The steak has a Mexican rub with a few more aromatics added to it. It is cooked like a fine dining steak with the. The steak has a Mexican rub with a few more aromatics added to it.

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