Spicy Chile Smothered Steak Over Rice

img_4671This past weekend we headed to Leakey, Texas for a family reunion which had been planned for over a year.   I was glad to finally meet his sister who lives out-of-state as well as many other relatives and happy to see him smiling and catching up.  It is so difficult to get people together these days but my husbands Mom did an amazing job planning the food and entertainment which were both incredible. 

This is Texas so we were treated to some awesome brisket, ribs, tater salad and beans.  Oh….and a triple chocolate cake of which I ate too much of.

The Texas Hill Country is beautiful this time of year, heck it’s beautiful any time of year and the weather was perfect to enjoy sitting outdoors.  Fortunately we were able to bring our two dogs as well and they were able to enjoy the scenery from the back porch our cabin.  The stars are so much brighter in that part of Texas and we made sure to take in some of that awesomeness. 

 

Getting Back In The Kitchen Feels Great. 

  • 1 pound round steak, tenderized
  • 1 cup Panko bread crumbs, plain
  • 1 (14.5 oz.) can diced tomatoes (no salt added)
  • 1 cup chicken broth
  • 1/2 yellow onion, sliced
  • 1/3 cup poblano pepper, chopped
  • 4 cloves garlic, minced
  • 1/3 cup white wine
  • 1 dried ancho chili pepper, cut into large pieces
  • 1 teaspoon ancho chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and Pepper
  • Olive Oil

Tenderize the steak with meat mallet until thin and cut into serving sized pieces.  Sprinkle with salt, pepper, garlic powder and onion powder.  Press into bread crumbs to coat well and fry in olive oil until lightly brown on both sides and almost cooked through.  Remove to paper towel lined plate.  In the same skillet saute the onion, garlic and poblano pepper and dried chili pepper until slightly tender. Reduce heat to low and pour in the white wine and chicken broth.  Let simmer for about five minutes.  Add in the diced tomatoes, ancho chili powder and cayenne pepper.  It may be necessary to add more salt and pepper depending on how you like it.  Let this simmer for an additional five minutes on low. I always remove the dried pepper at this point.  Place the steak in the sauce, cover and continue to cook on low for another 20 minutes.  Serve over rice (I used smoked Basmati rice) and sprinkle with chopped green onions.

Be Happy

3 thoughts on “Spicy Chile Smothered Steak Over Rice

  1. We are about to get our delivery of another 1/4 cow and we get many packages of tenderized top round with it. I’m ALWAYS looking for new recipes besides CFS for it (although that is my fave!) so putting this on the list to make, thank you! I’m glad you had a nice family reunion!

    Liked by 1 person

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