Rum Steak Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beef Dishes · Cooking Club

Rum Steak

From Dorothy McNett's recipes at This must be served with Chimichurri Sauce for a Panamal Canal featured steak with influences from the Atlantic to the Pacific via the canal!

2-3 rib eye steaks, or as desired
salt and pepper
sprinkles of chili pepper, as desired
2 tablespoons oil for the pan
1/4 cup or so of diced pineapple, papaya or banana
3-4 tablespoons rum
fresh tender greens for the plates

Sprinkle the steaks liberally with salt, pepper and chili pepper. In a heavy bottomed skillet or saute pan, heat oil until very hot but not smoking. Grapeseed or avocado oil work great, or traditional peanut or corn oil as well. Add the steaks and cook several minutes on each side, or to your desired doneness. Remove steaks to serving plates. To the hot pan add the fruit pieces and quickly stir with a silicone spatula, adding a tad bit more oil if necessary. Add the rum, and cook and stir in a figure 8 pattern to scrape up the browned bits in the pan and to reduce the sauce to a drizzling consistency. Arrange lettuce and steaks on the plates, drizzle the sauce over the steaks and serve with Chimichurri sauce .

Recipe created 2014-08-12.

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