Prep time: 20 minutes
Total time: 40 minutes
Our friends at the Pink Adobe — the famous restaurant in Santa Fe — use Char Crust® Original Hickory Grilled Dry Rub Seasoning for this signature dish. They tell us that people drive for hours just for this steak.
Reprinted here from Pink Adobe Cookbook, Rosalea Murphy, Santa Fe, NM
Ingredients (for 2 to 4 servings):
2 14- to 16-ounce New York sirloin
2 Tbsp. (heaping) Char Crust® Original Hickory Grilled Dry Rub Seasoning
2 Tbsp. olive oil
1 medium onion, chopped fine
1 cup chopped roasted green chile,
preferably New Mexican
1/4 tsp. dried oregano
1/4 tsp. minced cilantro
1/4 tsp. salt
1 tsp. minced jalapeÃ±o (optional)
4 Tbsp. unsalted butter
4 large mushrooms, sliced thin
Preheat broiler, grill, or heavyweight pan. Set aside steaks and let them come to room temperature. (Cut the steaks in half for smaller appetites.)
SautÃ© the onion in the oil briefly, until soft. Add the remaining ingredients (except mushrooms) and cook for 5 minutes. Keep the sauce warm. SautÃ© the mushrooms in the butter until they are soft, about 5 minutes. Keep them warm.
Rub the Char Crust® Original Hickory Grilled Dry Rub Seasoning all over the steaks and grill, broil, or pan-sear to the desired doneness, turning them once. Transfer the steaks to a platter. Spread the mushrooms over the tops of the steaks and cover each with green chile sauce. Serve immediately.