Finally had some hatch chili's at the store today . I hesitated to grab them . Seems it's always late when we get them , and the go bad fast . Sometimes by the time I get home . Ended up tossing 2 . Being in that bag doesn't help things .
Broke down a beef knuckle a couple weeks ago . Thawed the center cut roast out to do something with .
Big enough I had a couple ideas , one being a hatch pepper steak sandwich .
I normally cook it whole and slice . This time I decided to take some thick slices , and pound them out .
Seasoned up with Canadian steak ,
Then into a Goodwill Corningware dish with some Country Bob's all purpose
marinade .
Getting the other stuff ready . Sliced up a large red onion .
Brutal heat here today , so I roasted the Hatch under the broiler .
Onions in the pan with 4 TBL. of salted butter . Real butter ,,,
Peeled and seeded the Hatch . Went out to get the mail , and when I came back
there was a Serrano on the board .
First time growing those , but it's a perfect flavor and heat profile .
Chopped up and into the onions .
My Son does the bread . It's killer . He's so good with flavor profiles .
This is butter , Pecorino , and I think some Mayo .
Chopped up the hatch , and into the onion serrano mix .
Not a big fan of wet meat on a grill ,,, but on it went .
One flip ,,
After a short rest , I sliced on a bias .
Then I portion it up into 3's and put it in the skillet ( another Goodwill find ) top with the pepper and onion mix .
Add some pepper jack cheese .
I saved the juice from the resting plate .
When the skillet gets hot enough I add the juice to the pan and slam a lid on it .
Steams the meat to temp , and melts the cheese .
Son cooks the bread on the grill , then cut it into 3 sections .
Make a sandwich .
Tot's and a Caesar salad . Put Kewpies mayo on the top bun .
I was a bit worried about the sirloin being tough . That steam reheat really makes it tender .
Great flavor and a touch of heat with the Serrano and the pepper jack cheese .
Broke down a beef knuckle a couple weeks ago . Thawed the center cut roast out to do something with .
Big enough I had a couple ideas , one being a hatch pepper steak sandwich .
I normally cook it whole and slice . This time I decided to take some thick slices , and pound them out .
Seasoned up with Canadian steak ,
Then into a Goodwill Corningware dish with some Country Bob's all purpose
marinade .
Getting the other stuff ready . Sliced up a large red onion .
Brutal heat here today , so I roasted the Hatch under the broiler .
Onions in the pan with 4 TBL. of salted butter . Real butter ,,,
Peeled and seeded the Hatch . Went out to get the mail , and when I came back
there was a Serrano on the board .
First time growing those , but it's a perfect flavor and heat profile .
Chopped up and into the onions .
My Son does the bread . It's killer . He's so good with flavor profiles .
This is butter , Pecorino , and I think some Mayo .
Chopped up the hatch , and into the onion serrano mix .
Not a big fan of wet meat on a grill ,,, but on it went .
One flip ,,
After a short rest , I sliced on a bias .
Then I portion it up into 3's and put it in the skillet ( another Goodwill find ) top with the pepper and onion mix .
Add some pepper jack cheese .
I saved the juice from the resting plate .
When the skillet gets hot enough I add the juice to the pan and slam a lid on it .
Steams the meat to temp , and melts the cheese .
Son cooks the bread on the grill , then cut it into 3 sections .
Make a sandwich .
Tot's and a Caesar salad . Put Kewpies mayo on the top bun .
I was a bit worried about the sirloin being tough . That steam reheat really makes it tender .
Great flavor and a touch of heat with the Serrano and the pepper jack cheese .
but either way coming from a really dry climate.
