Steak Jalisco Recipe | Kita Roberts

A good steak should never need fancy toppings or bonus accouterments. But every once in awhile, it’s nice to add a little something-something to the steak topper just to add a little color to the plate.

Steak. It’s simply perfect just the way it is. It can pull off casual backyard grill or upscale restaurants with ease and never miss a beat. It always leaves you satisfied and never lets you down. A good steak should never need fancy toppings or bonus accouterments. But every once in awhile, it’s nice to add a little something-something to the steak topper just to add a little color to the plate. Not because the steak needs it, but because you aren’t willing to waste space for sides. That’s where this Steak Jalisco comes in.

That’s right, you don’t have rooms for sides. This is about the beef.

Steak Jalisco

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These medium rare strip steaks are topped with a creamy cheesy crab and pepper topping. Its incredibly indulgent and a fun way to serve a restaurant worthy steak dinner!

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Preheat grill for medium-high heat and grease grates for steaks.
Prep the steaks with salt and ancho chile pepper. Grill the steaks to desired doneness.
Meanwhile, in a large skillet over medium heat, add the beef broth, poblanos, tequila, onion, and garlic. Bring to a boil and allow the liquid to reduce to 1/4 cup. Whisk in the crema and boil for 2 minutes longer. Remove from heat and whisk the butter in one tablespoon at a time.
Plate the steaks with the poblanos on top with crab meat piled high over each. Serve with freshly snipped cilantro and lime wedges.