Sonoran Steak

1 lb. of steak cut up into 3/4" cubes
2 to 3 tablespoons Sonoran Mesquite Meal
1 medium yellow Spanish onion, Julianne cut
1 medium red bell pepper, Julianne cut
1 medium yellow bell pepper, Julianne cut
4 oz. button mushrooms, sliced
1 teaspoon minced garlic
2-3 tablespoons olive oil
3 tablespoons butter
¼ teaspoon salt
3 chiltepin peppers
2 tablespoons diced cilantro

Directions:

Coat the steak with Sonoran Mesquite Meal.

Place the olive oil, garlic, onions, bell peppers, mushrooms, and the coated steak meat in a large sauté pan, then sauté over medium heat until the onions are caramelized and the bell
peppers are blistered.

Add the Chiltepin peppers to the mixture 1 minute before removing from the stove.

Remove the steak, onions, peppers, and mushrooms from the pan. Then add 1/2 cup of beef stock and deglaze the pan.

Reduce the stock to half and lower the heat to medium-low, then add butter, one teaspoon at a time, until it's completely incorporated into the sauce.

Add the steak, onions, peppers, and mushrooms back into the pan and mix with the sauce.

Garnish by sprinkling cilantro over the Sonoran Steak.

Notes: None