Steak With Chipotle, Bacon and Tomatoes
1 or more dried chipotle chilies
2 tablespoons extra virgin olive oil
1/4 cup minced bacon
1 medium onion, peeled and diced
2 cups cored and chopped tomatoes, preferably fresh and ripe
1 1/2 to 2 pounds strip sirloin, skirt or rib-eye steak
Salt and pepper to taste
Start a charcoal or gas grill; fire should be quite hot, and rack
about 4 inches from the heat source. If using oven, turn it to its
maximum temperature. Put chipotle in a bowl, and add boiling water
to cover.
Put olive oil in a medium saucepan over medium heat; a minute later,
add bacon, and cook, stirring occasionally, until crisp, about 10
minutes. Add onion, and cook, stirring occasionally, until it is
softened, about 5 minutes. Lower heat, stem and seed chipotle and
add it (or a piece of it, to taste), along with tomatoes; adjust
heat so mixture simmers steadily but not violently. (Reserve
chipotle soaking liquid.)
Season steaks with salt and pepper. Grill about 4 minutes on a side,
or until they reach desired degree of doneness. If cooking steaks
inside, heat a cast iron or other heavy skillet over high heat 3 to
4 minutes. Add steak, and, a minute later, transfer pan to oven;
turn after about 4 minutes, and continue to cook to the desired
degree of doneness.
When tomatoes break up, taste sauce; add salt and pepper as needed
and, if it is not hot enough, a bit of the chipotle-soaking liquid
or reserved chipotle. When steaks are done, serve them with sauce. |