Chile Seared Steak with Cilantro Lime Hollandaise Sauce
Chile Seared Steak with Cilantro Lime Hollandaise Sauce
Try this Southwest twist on the classic steak with a cilantro lime flavored hollandaise sauce.
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15 min
Prep Time
35 min
Total Time
4
servings Ingredients
Steak
12 teaspoon ground ancho chile powder
12 teaspoon sea salt
12 teaspoon freshly ground black pepper
1 pound (about 12 inch thick) boneless rib eye or New York strip steak
2 teaspoons vegetable oil
Sauce
3 tablespoons water
2 large Land O Lakes® Eggs (yolks only)
12 cup Land O Lakes® Extra Creamy Unsalted Butter, softened
1 tablespoon chopped fresh cilantro
2 teaspoons freshly squeezed lime juice
12 teaspoon freshly grated lime zest
14 teaspoon sea salt
How to make
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STEP 1
Heat oven to 350°F.
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STEP 2
Combine chile powder, 1/2 teaspoon sea salt and pepper in bowl; mix well. Rub into both sides of steak.
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STEP 3
Heat cast iron skillet or heavy bottom ovenproof skillet over medium-high heat until hot. Add oil, evenly coating pan.
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STEP 4
Place steak into skillet; cook 1-2 minutes or until deep golden brown crust forms. Turn steak; continue cooking 1-2 minutes or until crust forms. Place skillet into oven; cook 10-12 minutes or until internal temperature reaches 145°F (medium-rare) or desired doneness. Remove from skillet; cover loosely with aluminum foil. Let rest 10 minutes.
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STEP 5
Place water and egg yolks into 1-quart saucepan; whisk until well mixed. Cook over low heat, whisking constantly, 2-3 minutes or until egg begins to cook. Add softened butter, 1 tablespoon at a time, continuing to whisk constantly making sure butter melts slowly and egg mixture continues to cook and thicken sauce without curdling. Stir in cilantro, lime juice, lime zest and 1/4 teaspoon sea salt. Serve sauce immediately with steak.
570 Calories
53 Fat (g)
230 Cholesterol (mg)
520 Sodium (mg)
1 Carbohydrates (g)
0 Dietary Fiber
22 Protein (g)
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