Chili-Rubbed Bone-In Strip Steaks

Warm, rich spices, lemony tomatillos, and sweet peppers make an already sensational cut of beef into a southwestern extravaganza. Choose tomatillos with firm flesh and dry papery husks.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Bake: 20 mins 350°F

Chili-Rubbed Bone-In Strip Steaks

Directions

  1. Preheat oven to 350 degrees F. In a large skillet cook onion in hot oil over medium heat about 5 minutes or until tender. Add tomatillos and garlic. Cook, covered, for 10 minutes, stirring occasionally. Uncover and cook 5 minutes more or until slightly thickened. Cool mixture to room temperature.
  2. 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 ovenproof skillet with cooking spray. Heat skillet over medium-high heat. Add steaks. Cook steaks for 5 minutes on each side or until nicely browned. Transfer skillet to oven; bake steaks for 20 minutes or until desired doneness (145 degrees F for medium-rare or 160 degrees F for medium), turning once.
  3. Stir avocados, cilantro, red wine vinegar, jalapeno, and remaining 1/2 teaspoon salt into tomatillo mixture. Serve with steaks.
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Nutrition Facts (Chili-Rubbed Bone-In Strip Steaks)

  • Per serving:
  • 646 kcal ,
  • 47 g fat
  • (16 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 22 g monounsaturated fat ),
  • 138 mg chol. ,
  • 393 mg sodium ,
  • 14 g carb. ,
  • 5 g fiber ,
  • 7 g sugar ,
  • 41 g pro.
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