Beefsteaks with Special Sauce Recipe 
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Beefsteaks with Special Sauce

For the beef:
1 to 2 teaspoons pepper, coarsely ground
1 teaspoon salt
4 rib-eye, filet or other tender steaks

For the special sauce:
1/2 to 1 jalapeño pepper, seeds removed, minced very fine
2 cloves garlic, minced very fine
1/2 cup cilantro, chopped
1/3 cup high-quality mayonnaise
Heat broiler.

Combine pepper and salt and put on steaks, rubbing a little in on all sides. Place the steaks on a rack in a shallow baking pan. Broil 6 inches from the heat until cooked to desired tastes. (Time depends on how thick the meat is and how cold it is to start, but it should take about 10 minutes total for medium doneness.)

Meanwhile, combine minced jalapeño pepper, garlic and cilantro. Stir into mayonnaise.

Serve the beef topped with a small dab of sauce; pass extra sauce at the table.

Makes 4 servings.

Serve with Green Chile Grits (recipe follows) and salad with a simple vinaigrette or sautéed spinach.

Green Chile Grits
1 1/2 cups grits
1 teaspoon salt
1/2 teaspoon pepper, freshly ground
4 ounces canned chopped green chiles
3 tablespoons butter

Combine grits with salt and pepper and cook in boiling water according to package directions until they are thick. Remove from heat, stir in chiles and butter. Stir to melt butter. Serve, or pour into a casserole and refrigerate. Reheat in a 350-degree oven for 45 minutes or until heated through.

Makes 4 servings.

Approximate values per serving (steak and grits): 897 calories, 60 g fat, 145 mg cholesterol, 36 g protein, 53 g carbohydrates, 1 g fiber, 1,359 mg sodium, 61 percent calories from fat

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