K.C. Strip Steak à la Petra
This steak has a kick — it is marinated in pureed pineapple with ancho chilies, cilantro, green onions, and cayenne. The steaks are grilled over direct heat. Reserved pureed pineapple is simmered and served as a warm sauce on the side.
- Fresh Pineapple - 1, peeled and cored
- Ancho chilies - 5 to 8, stemmed, seeded, and grilled or broiled until softened
- Water - 2 cups
- Green Onions - 1/2 bunch, chopped, green part only
- Cilantro - 1/4 to 1/3 cup, chopped
- Cayenne Pepper - 1-1/2 tablespoons, or to taste
- Steaks - eight, 8-ounce strip
Using a food processor, puree the pineapple. Pour the puree into a shallow, flat, non-aluminum container and set aside. Place the water in the container of a blender. Add the grilled ancho chilies, a few at a time, and process until smooth. Strain the chili puree through a fine-meshed sieve, then combine with the pineapple. Add the green onion, cilantro, and cayenne. Reserve about 2 cups of the pineapple mixture for use as a sauce. Place the strip steaks in the remaining pineapple mixture, making sure the meat is well coated on both sides. Cover and refrigerate 4 to 6 hours.
Cook the steaks on an outdoor grill over direct heat, approximately 8 to 9 minutes, or to desired degree of doneness. Turn once, about halfway through the cooking. While the meat is cooking, simmer the reserved marinade. To accompany the steaks, grill sweet potato slices seasoned with salt, pepper, and cayenne. Serve the warmed sauce on the side.