South of the Border Steak

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South of the Border Steak

Post by ROBO Pop » June 9th, 2011, 1:21 pm

2 large steaks, any cut, at least 1" thick
18 oz bottle of classic Bar-b-que sauce (look for low sodium)
12 oz can diced green chilies
1-2 large white onion sliced thinly and separated
1 cup fresh mushrooms sliced
2 green bell peppers sliced (remove seeds)
2 jalepeno peppers sliced Devilflame
2 - 10 cups of rose wine
2 tbsp Meat Tenderizer
2 tbsp coarse ground Pepper
1/4 cup extra virgin olive oil
1 tbsp crushed red peppers

Using meat tenderizer, apply to the surface of steaks. Using a fork, go over the tenderized area and pierce the surface liberally. Using a large electric skillet, lubricate the surface with olive oil and add onions, peppers, and mushrooms. Heat to 275 degrees and add steaks. Brown both sides of steaks using care not to burn onions and mushrooms. After browning, add 3/4 bottle of bar b que sauce. Drain green chilies and add to pan. Add 1-2 cups wine and increase temperature to 300 degrees. stir contents and bring everything to a light boil for 2 minutes. Turn temperature down to simmer and cover. Simmer for two hours, stirring periodically and adding wine to keep mixture liquid. Remove cover and increase heat to bring ingredients to light boil and thicken sauce.

Sauce works well as a gravy over mashed potatoes, as well as over the steak. Steaks regardless of the cut should be tender and juicy.
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