Chili-Rubbed Bone-In Strip Steaks
- Preheat oven to 350 degrees F. In a large skillet cook onion in oil over medium heat until tender, about 5 minutes. Add tomatillos and garlic. Cook, covered, for 10 minutes, stirring occasionally. Uncover, cook 5 minutes more or until slightly thickened. Cool mixture to room temperature.
- Meanwhile, combine brown sugar, chili powder, and 1/2 teaspoon of the salt. Rub evenly over steaks. Coat a 10-inch cast-iron skillet or other oven-proof skillet with nonstick spray. Heat skillet over medium-high heat. Add steaks. Cook steaks for 5 minutes on each side or until nicely browned. Bake in preheated oven for 20 minutes or until desired doneness (145 degrees F for medium-rare or 160 degrees F for medium), turning once.
- Stir avocado, cilantro, red wine vinegar, jalapeno, and remaining 1/2 teaspoon salt into tomatillo mixture. Serve with steaks. Makes 6 to 8 servings.
From the Test Kitchen
*Handling Hot Peppers:
Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
Nutrition Facts (Chili-Rubbed Bone-In Strip Steaks)
- Per serving:
- 646 kcal cal.,
- 47 g fat
- (16 g sat. fat,
- 3 g polyunsaturated fat,
- 22 g monounsatured fat),
- 138 mg chol.,
- 393 mg sodium,
- 14 g carb.,
- 5 g fiber,
- 7 g sugar,
- 41 g pro.
- Percent Daily Values are based on a 2,000 calorie diet