Pan-Fried Steaks with Salsa Verde and Ancho Chili Sauce Recipe

Name: Pan-Fried Steaks with Salsa Verde and Ancho Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons cumin seeds; 2 teaspoons whole coriander seeds; 2 tablespoons chili powder; 2 teaspoons sugar; 1 teaspoon salt; 1 teaspoon whole black peppercorns; 6 8- to 10-ounce New York strip steaks or rib-eye steaks, each about 3/4 inch thick; 2 tablespoons olive oil; Salsa Verde; Ancho Chili Sauce

Servings: persons

2 teaspoons cumin seeds
2 teaspoons whole coriander seeds
2 tablespoons chili powder
2 teaspoons sugar
1 teaspoon salt
1 teaspoon whole black peppercorns
6 8- to 10-ounce New York strip steaks or rib-eye steaks, each about 3/4 inch thick
2 tablespoons olive oil
Salsa Verde
Ancho Chili Sauce

1
Toast cumin seeds and coriander seeds in heavy small skillet over medium-low heat until seeds are lightly browned and aromatic, stirring often, about 5 minutes.
2
Transfer seeds to spice mill or coffee grinder and cool.
3
Add chili powder, sugar, salt, and peppercorns and grind finely.
4
Sprinkle 1 teaspoon spice rub over each side of each steak.
5
Place steaks on baking sheet and chill at least 30 minutes and up to 2 hours.
6
Heat 2 heavy large skillets over medium-high heat.
7
Add 1 tablespoon olive oil to each skillet.
8
Add 3 steaks to each skillet.
9
Pan-fry steaks until cooked to desired doneness, about 4 minutes per side for medium-rare.
10
Transfer steaks to plates.
11
Let stand 5 minutes.
12
Serve with Salsa Verde and Ancho Chili Sauce.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons cumin seeds, 2 teaspoons whole coriander seeds, 2 tablespoons chili powder, 2 teaspoons sugar, and more.

Yes, Pan-Fried Steaks with Salsa Verde and Ancho Chili Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan-Fried Steaks with Salsa Verde and Ancho Chili Sauce

How did you like this recipe?

Frequently Asked Questions