Large wide frying pan.
Possibly a sauce pan for beans.
Possiblely a 10in. frying pan
Tongs, Spatula and a Large Mixing/Serving Spoon
Rub and work in the Seasonings freely into the flesh of the Steaks
to taste - (the order listed is best in more to less) - Sprinkle
the Hot Sauce over seasoned steaks, and work the liquid in with
the seasonings to mix and work into the meat - Set aside to marinade
for up to a few hours - until the liquid has been mostly absorbed,
naturally into the steaks.
Prepare your Beans, by either using the same Seasonings for the
steaks, plus the Red Chili Power, and/or anything that catches
your creativity. Cover and over low heat, allowing for the seasons
to blend in gently - then remove the pot from the burner and allow
the beans to cool slowly, until the steaks have finished marinating.
When ready to cook the steaks, open the cans of Ranch Style Beans,
and set aside, nearby.
Have the Cheese grated and ready and open the can(s) of Green
Chili. Set them aside, nearby.
Heat a small amount of olive oil in a large wide frying pan to
medium high. -
Fry steaks for a few minutes to golden brown on the un-seasoned
Turn over - smother browned side with beans, turn heat down to
- cover and heat until beans are heated through to just bubbling
steaks are at the desired doneness.
While beans are heating - heat 2 tortillas atop gas range burners
on open flame, turning once - Or heat on both sides in a very
hot 10-in. fry pan on an electric range - Butter, if desired,
and place 1 each on large microwave-safe plates. When steaks reach
their desired doneness (I like mine rare-medium), using a spatula,
slide a steak atop each tortilla, and spoon on the beans, smothering
evenly over each steak - mound evenly the green chili atop the
beans, then cover generously and evenly with grated cheese
over all the green chili and beans. - Put each plate in a microwave
and cook high until the cheese just melts - Serve.
If you rather, mound the green chili over the heated beans-smothered
steaks in the pan, add the grated cheese, evenly, over the steaks
and beans - cover, and heat on low until the cheese just melts
- and no longer!
Place each steak carefully atop of their tortilla with a spatula,
being careful to spill as little of the beans and green chili
off the steak as possible - Cradle the remaining beans around
the each steak. (I found the microwave was easier than the pan
and the steak and beans served up better and more picturesque.)
Serve with your choice of salad, if you wish, and with extra heated
buttered tortillas - and Tums...
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