Cowboy Skillet Steaks

Smoky ancho chili pepper meets steak and onions in a one-skillet meal. Adapted from a Bon Appetit recipe that called for poblano chili peppers, but cubanelles are easy to find here. The original recipe didn’t specify what type of chili powder to use, but I adore ancho (look for it in supermarkets and Latin grocery stores.) Serve this with tomatoes for a fast meal.

3 tbsp olive oil + more for drizzling
2 tsp kosher salt + more for seasoning
4 large onions, halved, thinly sliced
4 large cloves garlic, minced or pressed
1/4 cup + 2 tbsp chopped cilantro leaves
1-1/2 tbsp + 1 tsp ancho chili powder
1/2 tsp chili flakes
2 tbsp water
4 cubanelle peppers, seeded, chopped
Two 1 lb (450 g) strip loin steaks (each about 1-1/2-inches thick), patted dry
Freshly ground pepper to taste

In large, cast-iron skillet, heat 3 tablespoons oil and 2 teaspoons salt over medium-high. Add onions, garlic, 1/4 cup cilantro, 1-1/2 tablespoons chili powder and chili flakes. Stir well. Add water; cover. Cook 5 minutes. Uncover; stir well. Add cubanelles. Cook, stirring, 6 minutes, or until vegetables are tender and lightly charred. Transfer to bowl; cover and keep warm.

Rub each steak with 1/2 teaspoon ancho powder. Generously season each with salt and pepper. Drizzle each with oil; rub in well. Add steaks to hot skillet set on medium-high heat. Cook as desired, about 6 minutes per side for medium-rare. Transfer to cutting board; cover loosely with foil. Let stand 5 minutes. Slice as desired.

To serve, divide steak among 4 plates. Garnish each with portion of remaining 2 tablespoons cilantro. Side each with equal portions of onion mixture.

Makes 4 servings