Recipe: Chile Steak with Cheese Enchiladas and Guacamole (Good Housekeeping, 1990's)

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CHILE STEAK WITH CHEESE ENCHILADAS AND GUACAMOLE

1 (1 1/2-inch thick) beef top round (about 2 1/2 pounds)
FOR THE MARINADE:
2 large limes
1 garlic clove, minced
2 tablespoon chopped fresh cilantro
3/4 teaspoon salt
1/2 teaspoon cracked black pepper
4 tablespoons olive oil or vegetable oil, divided use
FOR THE FRIED CHILES:
1/4 pound Serrano chilies or other medium-hot chilies
FOR THE CHEESE ENCHILADAS:
1/2 cup sour cream
8 (6 1/2-inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese (2 cups)
FOR SERVING:
Guacamole (recipe follows)
Bottled chunky salsa

TO MARINATE THE STEAK:
Grate peel from 1 lime and squeeze enough lime juice from both limes to equal 1/4 cup juice. In 13x9-inch baking dish, stir lime peel, lime juice, garlic, cilantro, salt, pepper, and 2 tablespoons olive or salad oil.

Add round steak to marinade, turning to coat both sides. Marinate steak at least 4 hours, turning occasionally.

ABOUT 1 HOUR BEFORE SERVING:
Prepare Guacamole.

TO PREPARE THE FRIED CHILES:
Slice tops from chilies and slice each lengthwise in half; remove seeds. Cut chilies crosswise into 1/2-inch-wide slices. In 10-inch skillet over high heat, in the remaining 2 tablespoons oil, cook chilies until tender and golden brown. Set aside.

TO COOK THE STEAK:
Preheat broiler if manufacturer directs. Place steak on rack in broiling pan; place pan in broiler at closest position to source of heat; broil steak 25 minutes for medium rare or until of desired doneness, turning steak once and brushing with remaining marinade.

MEANWHILE, PREPARE CHEESE ENCHILADAS:
Spread sour cream evenly over 1 side of tortillas; sprinkle with shredded cheese. Roll each tortilla up to form a cylinder. In 12-inch skillet, in 1-inch water, place 3 inverted 6-ounce custard cups. Arrange tortillas on large heat-safe plate; set plate on top of custard cups. Over high heat, heat water to boiling. Reduce heat to low; cover and steam cheese-filled tortillas 10 minutes or until heated through.

TO SERVE:
Place steak on carving board; top with fried chilies. Arrange cheese enchiladas on board with steak. Serve with Guacamole and salsa.

GUACAMOLE

3 medium sized avocados
2 tablespoons lime juice
1 small plum tomato, diced
1 (4 ounce) can chopped mild green chilies, drained
2 tablespoons minced onion
2 teaspoons chopped fresh cilantro or parsley
1/2 teaspoon salt

Cut avocados lengthwise in half; remove seeds and peel. In bowl, with fork, coarsely mash avocados with lime juice. Stir in tomato (reserve 1 teaspoon for garnish), chilies, onion, cilantro or parsley and salt. Garnish with reserved plum tomato.

Makes 8 servings
Adapted from source: Good Housekeeping magazine, September 1990
From: SueA, CA - 01-20-98