3 tablespoons olive oil, plus extra to drizzle on steaks
Two 16-ounce New York strip steaks (1/2 a steak per serving)
4 tablespoons Aaron's Adobo, recipe follows
2 poblano chiles, roasted, peeled and seeded, thinly sliced
1 jalapeno chile, roasted, peeled and seeded, thinly sliced
1 white onion, thinly sliced
1 medium shallot, thinly sliced
1/2 cup nopales, grilled for 5 minutes on each side and sliced
Epazote Butter, recipe follows
Salt and freshly ground black pepper
1/4 cup cumin seeds
1/4 cup coriander seeds
1/4 cup fennel seeds
1/4 cup yellow mustard seeds
2 ancho chiles, stemmed, seeded, deveined and torn into small pieces
2 pasilla chiles, stemmed, seeded, deveined and torn into small pieces
1/2 cup dried whole oregano (preferably Mexican)
1/4 cup Spanish paprika (pimenton), preferably sweet or hot
2 tablespoons garlic powder
2 tablespoons onion powder
1 bunch epazote leaves, picked (about 2 cups)
1 bunch fresh cilantro, roughly chopped (about 1 cup)
1 clove garlic
Juice of 1 lime
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 pound butter, softened
To roast poblano and jalapeno chiles, place them directly on the grill or over an open flame until they blister and get charred on the outside. Then put them in a bag and let them steam up for about 5 minutes until they cool down. Once cooled, peel off the skin, remove seeds and thinly slice.
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