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Steak with Chipotle Butter Pan Sauce

Sydney Willcox; Serves 4

1 ½ lbs boneless ribeye, strip, or skirt steaks, about 1 - 1 ½” thick

Kosher salt and freshly ground black pepper

2 tbsp high heat cooking oil, such as canola or sunflower or grapeseed or avocado

1 bunch scallions, thinly sliced, whites and greens separated

2 - 3 cloves garlic, minced

1 tsp tomato paste

1 - 2 tsp chili powder, store bought or recipe below

3 tbsp beer or dry wine, optional

⅓ cup roasted chicken stock or beef stock, low sodium

1 - 2 tbsp minced chipotles in adobo sauce, with their liquid

3 - 4 tbsp butter, cubed and cold

Steak

1. Place a cast iron skillet over medium heat and add a thin layer of oil. While pan is heating, use paper towels to pat steaks dry and season generously with salt and freshly ground black pepper.

2. Increase flame to medium high. When oil is just smoking, lay steak into pan (work in batches if necessary, do not overcrowd pan). Let cook undisturbed until browned on both sides, about 3 - 4 minutes each. Continue cooking, flipping as needed, until desired doneness is reached: use a meat thermometer inserted into the center of each steak to gauge the temperature for pulling (carryover cooking will increase temperatures slightly after pulling from heat): 120-125 for rare, 130-135 for medium rare, 145 for medium, 155 for medium well. Remove to a plate and rest five minutes while making sauce, loosely covered with foil.

Sauce

3. Allow pan to cool for a minute off the heat before making the sauce; pour out any excess oil in the pan into a heat safe bowl. If there is still residual oil, you can wipe excess carefully from edges but do not scrape brown bits (called fond) from pan.

4. Add a fresh thin layer of oil to pan, and add garlic and scallion whites (reserve greens for garnish). Return pan to medium low heat and saute gently until aromatic, about 1 minute, lowering heat if needed to prevent browning. Add tomato paste and chile powder and cook an additional 15 seconds, stirring.

5. Deglaze pan with beer or wine (or a little stock, if not using alcohol); cook until mostly evaporated, using a wooden or silicone spoon to scrape brown bits from bottom of pan. Add stock and bring to a boil; reduce to a gentle simmer; cook until reduced by half. Once reduced, begin adding minced chipotle in small increments, tasting between additions (it’s spicy).

6. Turn heat off and begin adding butter to ‘mount’ the sauce: add 1 tbsp of cold butter cubes at a time while constantly swirling the pan or stirring. This process will emulsify the sauce to create a velvety texture and richer flavor, as well as mellow out the acidity and spice of the sauce. Taste between additions until sauce is balanced to your liking; you may choose not to use all the butter. Taste and adjust seasoning.

7. Slice steak against grain and transfer to plates or platter. Pour sauce over and garnish with reserved scallion greens.

Chili Powder

1 tsp ancho chile powder

¼ tsp sweet paprika

¼ tsp smoked paprika

¼ sp ground cumin

¼ tsp ground coriander

¼ tsp dried oregano

¼ tsp garlic powder

Pinch cayenne

Spiced and Charred Caulilini

Serves 4

2 bunches caulilini (about 1 - 1 ½ lbs), ends trimmed

2 tbsp olive oil

1 - 2 tsp chili powder

1 tsp Worcestershire

Kosher salt, freshly ground black pepper

Lime wedges, for serving

1. Preheat the oven to 425F and prepare a rimmed baking sheet with parchment paper.

2. In a large bowl, mix olive oil with spices, Worcestershire, and small pinch of salt & pepper. Mix well, taste, and adjust. Add caulilini and toss well, evenly coating.

3. Evenly spread caulilini on prepared baking sheet with a little space between the pieces. Transfer to oven and roast until lightly charred on stems and florets, tossing once, for about 12 - 18 minutes total. Serve with lime wedges.