Rest day/make ups
This time last year… Bryce wrote on Virtuosity.
Steak in Spicy Red Chile Sauce
Adapted from Spicie Foodie
1 pound ribeye steak (or tender beef cut of your choice), cut into bite-size pieces
1 medium onion, roughly chopped
4 cloves garlic, minced
1 fresh red chile, chopped (for a less spicy sauce, remove the inner seeds/ribs)
1 14-ounce can diced tomatoes (no salt added variety)
1 teaspoon cumin
2 teaspoons oregano
Salt & pepper to taste
Heat a couple tablespoons of olive oil in a large skillet over medium heat. Add the onion and sauté until tender. Next add the red chile and stir to combine. Add the cumin, oregano and garlic and sauté just until you can smell the garlic. Next add the canned tomatoes with their juices and stir to combine all ingredients. Season the sauce with salt and pepper and sauté for 5 minutes before removing from the heat. Transfer the mixture to a food processor or blender and process until the sauce is smooth. Taste and adjust seasonings as necessary. Set aside while you prepare the steak.
Wipe out the skillet and heat a couple more tablespoons of olive oil over medium heat. Season the pieces of steak with salt & pepper and add to the skillet. Stir the steak so that the pieces brown on all sides (approximately 5 minutes). Pour the red chile sauce into the skillet with the steak and heat until steak is just cooked through. Enjoy!