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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. TO PREPARE SALSA: Place the chiles and tomatoes under the broiler and, turning them often, blacken the skins. | 2. Stem and seed the chiles, coarsely chop them together with the tomatoes, and transfer to a mixing bowl. | 3. Heat a saute pan or skillet over medium-high heat. | 4. Add the onions to the pan and dry-roast for 10 minutes, turning often. | 5. Add the garlic and dry-roast for 10 minutes longer. | 6. Remove the onion and garlic from the pan, let cool, and then coarsely chop. | 7. Add to the mixing bowl together with the cumin, cilantro, lime juice, sugar, and salt, and mix together. | 8. Set aside at room temperature. | 9. (If not using within 1 hour, refrigerate and bring to room temperature before using.) TO PREPARE MARINADE: Thoroughly combine all the ingredients in a mixing bowl. | 10. Rub the mixture on both sides of the steaks and let sit at room temperature for 30 minutes. | 11. TO PREPARE PAPAS: Place the potatoes in a saucepan and cover with water. | 12. Bring to a boil and cook for 10 minutes. | 13. Drain and transfer the potatoes to a bowl of ice water until they are completely cool. | 14. Drain the potatoes again, dry thoroughly, and cut into quarters. | 15. Place the potatoes in a mixing bowl and toss with the oil, chives, salt, and pepper. | 16. Place the potatoes on the hot grill and cook for about 10 minutes, or until light brown and crisp. | 17. Keep warm. | 18. TO PREPARE STEAKS: Preheat the broiler. | 19. Grill the steaks for about 5 minutes per side for medium-rare or about 6 minutes per side for medium; the marinade will give the exterior of the steaks a little crispness. | 20. TO SERVE: Place the steaks in the center of each warm serving plate and spoon the salsa next to the steaks. | 21. Place the potatoes next to the steaks and salsa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jalapeno chile	2			-	-	-	-
rom tomato	4			-	-	-	-
white onion	1		untrimmed cut	-	-	-	-
garlic	2	cloves		8.94	1.9836	0.3816	0.03
cumin	1/8	teaspoon	ground	0.9844	0.1161	0.0468	0.0585
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
lime juice	1	tablespoon	squeezed	3.7812	1.2735	0.0635	0.0106
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
garlic	8	cloves	crushed	8.94	1.9836	0.3816	0.03
cumin	1/4	teaspoon	ground	0.9844	0.1161	0.0468	0.0585
red chili powder	1/4	teaspoon		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
sirloin steak	4			2429.8722	0.0	387.6915	97.1949
new potato	8			-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
chive	1	tablespoon	sliced	0.9	0.1305	0.0981	0.0219

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.