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1
First, roast the peppers in the broiler and then peel and remove the seeds.
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2
For those of you who have never roasted peppers, let's go through the mechanics.
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3
Place your broiler pan as close to the flame as possible and allow the broiler to get fully heated before adding the peppers.
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4
You want fast, intense heat to char the skin but not the underlying flesh.
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5
Turn the peppers as each side turns black.
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6
Then place them in a covered container to allow them to steep.
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7
When they have cooled the seeds and stems can be easily removed.
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8
Place the peppers aside and continue with the recipe.
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9
Pound each side of the steak with a meat tenderizer and then brush with olive oil.
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10
Sprinkle salt and pepper on both sides.
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11
Sear each side in a saute pan.
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12
The moment it's browned flip it, and then remove it as soon as the other side is browned.
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13
Set the steak aside.
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14
In the same pan add 3 tablespoons of olive oil and saute the onions and roasted peppers.
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15
As soon as the onions and peppers get soft add the garlic.
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16
Saute 1 to 2 minutes and then add the habanero sauce and half of the chopped cilantro.
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17
Simmer for a few minutes.
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18
Add the steak and continue cooking until desired doneness, (medium rare is just moments away).
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19
Add the remaining cilantro at the end.
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20
Add salt and pepper to taste.
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21
Serve with warm tortillas for dunking in the sauce.
