How to Prepare Ultimate Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa

Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa. Peel and Dice up the potatoes, and set aside. (you can place the potatoes in some salt water so they don't oxidize). Fully cook the chorizo on a saute pan on med heat, then add the potatoes and increase heat to med high, when they are browned, add the onions. Add the paprika, chili powder, salt and pepper.

The steak has a Mexican rub with a few more aromatics. The steak has a Mexican rub with a few more aromatics added to it. It is cooked like a fine dining steak with the.

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, mexican rubbed steak w/ chorizo potatoes & mango habanero salsa. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa is something that I’ve loved my whole life. They are fine and they look wonderful.

Peel and Dice up the potatoes, and set aside. (you can place the potatoes in some salt water so they don't oxidize). Fully cook the chorizo on a saute pan on med heat, then add the potatoes and increase heat to med high, when they are browned, add the onions. Add the paprika, chili powder, salt and pepper.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook mexican rubbed steak w/ chorizo potatoes & mango habanero salsa using 67 ingredients and 31 steps. Here is how you cook it.

The ingredients needed to make Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa:

  1. {Make ready of Spice Rub.
  2. {Take 1 tablespoon of chili powder.
  3. {Prepare 1 tablespoon of garlic powder.
  4. {Take 1 tablespoon of onion powder.
  5. {Take 1 tablespoon of ground cumin.
  6. {Make ready 1 tablespoon of paprika.
  7. {Get 1 teaspoon of dried oregano.
  8. {Get 1 tablespoon of black pepper (whole peppercorns).
  9. {Get 1-2 tsp of salt.
  10. {Take of Marinade – Optional.
  11. {Get 3/4 cup of fresh orange juice.
  12. {Get 1/2 cup of fresh lemon juice.
  13. {Get 1/3 cup of fresh lime juice.
  14. {Get 2 tablespoon of fresh cilantro, chopped.
  15. {Make ready 4 cloves of garlic, minced.
  16. {Take 1 teaspoon of finely chopped canned chipotle pepper (optional).
  17. {Prepare 2 of Serrano chiles.
  18. {Take of Steak.
  19. {Make ready 2 tablespoons of butter.
  20. {Make ready 3 sprigs of cilantro.
  21. {Take 1 of garlic clove.
  22. {Get 2 sprigs of fresh oregano.
  23. {Get 1 of guajillo chili pepper.
  24. {Prepare 2 of Rib eyes (at least 1 in thick, can be slimmer but its best thicker).
  25. {Make ready of Chili Sauce.
  26. {Prepare 1 of Roasted Tomato.
  27. {Make ready 1 of Roasted Red Bell pepper.
  28. {Get 3 of Guajillos rehydrated.
  29. {Get 4 of Purya Chlies rehydrated.
  30. {Take 1 of Ancho Rehydrated.
  31. {Make ready dash of cinnamon.
  32. {Prepare dash of cumin.
  33. {Prepare dash of paprika.
  34. {Make ready of Salt and pepper.
  35. {Prepare of Mango Habanero Sauce.
  36. {Get 1 of mango.
  37. {Take 2 of habanero chili's with seeds no stems.
  38. {Take 4 of garlic cloves minced.
  39. {Take 1/4 tsp of minced ginger.
  40. {Make ready of salt and pepper.
  41. {Get 1/2 tbls of cider vinegar.
  42. {Prepare 2 tbls of brow sugar.
  43. {Make ready 1/4 cup of butter.
  44. {Prepare of Chorizo Potatoes.
  45. {Take 1/2 pack of chorizo.
  46. {Prepare 3 of potatoes.
  47. {Make ready 1/4 of white onion.
  48. {Prepare of salt and pepper.
  49. {Take 1/2 tsp of paprika.
  50. {Take 1/4 tsp of chili powder.
  51. {Make ready of Roasted chili corn.
  52. {Take 3 of Whole corns cut to kernels.
  53. {Take 2 tbls of diced onions.
  54. {Take dash of chili powder.
  55. {Take of lime juice.
  56. {Make ready of salt and pepper.
  57. {Make ready of Jicama Fennel Slaw.
  58. {Prepare 1/4 of Julienned Jicama.
  59. {Get 1/4 of Julienned Cabbage.
  60. {Prepare 1/2 of Julienned fennel.
  61. {Prepare 1/2 tsp of lime zest.
  62. {Get 1/2 tsp of orange zest.
  63. {Take 1/2 of lime juiced.
  64. {Make ready 1/2 of orange juiced.
  65. {Prepare of salt.
  66. {Take 1 tsp of Dijon mustard.
  67. {Take to taste of honey.

These potatoes with Mexican chorizo, or chorizo con papas, are easy, authentic, traditional, and awesome with eggs. Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa is one of the most well liked of current trending foods in the world. It's appreciated by millions every day. It's easy, it's fast, it tastes yummy.

Instructions to make Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa:

  1. [Spice Rub].
  2. Take all the ingredients for the spice rub except for the salt and place them in a spice grinder (if you don't have one you can mix the spices together in a bowl, just make sure you use ground pepper not whole) and grind for a few seconds so the spices are all mixed together well..
  3. Take the steaks out and place on a tray, and season with salt on both sides and edges of the meat. Then apply a good amount of spice rub to all sides of the steak..
  4. [Marinade-Optional].
  5. The marinade is not fully needed since we already have a spice rub on the steak, but it does help to add another depth of flavor to the meat. All you need to do is squeeze all the citrus juices together in a separate bowl and apply it to both sides of the steak. Add the minced garlic, cilantro, chipotle and serrano to each steak..
  6. Keep the steak on the tray uncovered and place in fridge for at least 2 hours or overnight..
  7. With the steak marinating we can start making the 2 sauces that are for this dish..
  8. [Mango Habanero Sauce].
  9. Blend mango and habaneros in blender until smooth add water if needed..
  10. Melt butter in saucepan on med heat, add garlic and cook for a minute or less. Add mango habanero mixture, ginger, vinegar, sugar, and salt and pepper to sauce pan. cook for a few minutes..
  11. Add to blender and blend until smooth again. Add to sauce pan on low heat and cook for 4-5 minutes until thickened. Set sauce aside covered for use in plating..
  12. [Chili Sauce].
  13. I know the ingredients say roasted but just in case please roast the tomato and bellpepper..
  14. Add the dried chilies, Guajillos, Ancho, and Purya, to a sauce pan cover chilis with water and set to bowl on high heat until the chilis are soft and pliable..
  15. Add all the ingredients for the chili sauce into a blender and blend until nice and smooth. Taste the sauce and add additional salt if necessary..
  16. [Jicama Fennel Slaw].
  17. For this please julienne the cabbage, fennel, and jicama. Put them in a bowl and add the lime and orange zest on top..
  18. Squeeze the lime and orange juice in a separate bowl, add the mustard and you can also drizzle a little olive oil if you want to thicken up the dressing through emulsification. add the salt and honey at the end to taste. You don't want it to sweet or salty. Set the dressing aside until we plate.
  19. [Roasted chili Corn].
  20. Take the whole corns and cut out all the kernels..
  21. Take a saute pan on med high heat and add a little oil to the pan and start caramelizing the onions. when the onions start to get translucent add the corn and turn heat to high. Keep the flame until you see the corn start turning a little char on it, then reduce to medium and add the lime juice, chili powder, and salt and pepper. Pull off the flame and set aside covered so it stays warm..
  22. [Chorizo Potatoes].
  23. Peel and Dice up the potatoes, and set aside. (you can place the potatoes in some salt water so they don't oxidize)..
  24. Fully cook the chorizo on a saute pan on med heat, then add the potatoes and increase heat to med high, when they are browned, add the onions. Cook for about 3 minutes. Add the paprika, chili powder, salt and pepper. Cook for another 2 minutes more. Make sure the onions and potatoes don't burn, so turn the heat down if needed..
  25. [Cooking the Steak].
  26. Take the steak out of the fridge, 30 mins prior to cooking if possible. Set a cast iron on med high heat and some oil to the pan. When the oil starts to glisten add the steak on, you should hear the sizzle as soon as you lay down the meat..
  27. While 1 side is starting to cook add the butter until it melts down, then add the whole garlic, oregano (stems and all), cilantro, and guajillo chili pepper to the pan. This will flavor the butter..
  28. Check the meat and make sure the steak is browning with some nice char, if it is then flip it over. Put all of the items (garlic, oregano, guajillo, cilantro) on top of the steak, tilt the pan towards you and start butter basting the top of the steak. The pan should still be on the flame. This butter basting will get a lot of flavor and butter goodness on the steak..
  29. Flip when side is browned and charred and repeat above process. Keep in mind the doneness of the steak, if you want it at med rare, rare, you may have to pull out after 2nd side is cooked. When cooked pull out steak and let rest for at least 7 minutes..
  30. [Plating].
  31. I add a some of the chili sauce on the middle of plate first. then lay the corn on top of the chili sauce. I add the potatoes to the middle of the corn. Take the rested steak and slice against the grain into strips and lay them on top of the potatoes. Take your slaw mixture add the dressing on top of the slaw and place to the side of the steak. Put the mango habanero sauce in a squeeze bottle and squeeze around the plate..

Add the potatoes and combine the mixture thoroughly. Stir in the marjoram, vinegar, and salt, and cover to keep warm. Rub the steaks lightly with the oil to prevent them from sticking to the grill, and lightly oil the rack of the grill. To serve, place a piece of potato hash cake on each plate, spoon on a generous amount of the steak and chorizo mixture, and top with sunny side up eggs and roasted tomato and jalapeƱo salsita. Heat olive oil in a large skillet over medium-high heat.

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