Grilled Southwest Chopped Steak with Dried Red Chili Sauce and Blue Corn Pozole Polenta
This is a tasty, Southwest-style dish with a bit of heat.
Dried chili peppers (Hatch chili peppers in this case)
Blue corn pozole
Start by removing the seeds from your chilis. Next, sauté chopped onions, ginger, and garlic in olive oil until they’re caramelized. Add your chilis to the pan, along with cumin, a pinch of chili powder, then deglaze with white wine, and add a bit of water. Keep cooking and adding water until the chilis soften, then season with salt and pepper, remove it from the heat, and add the juice of 1/2 to 1 lime.
Next, purée the chilis, add a bit of olive oil and balsamic vinegar, and blend until smooth. When the purée is very smooth, strain the mixture through a chinois to make the sauce silky.
Start by breaking your pozole down in a food processor (a grinder might be better if you have access to one). It’s okay to leave some larger chunks as well (it gives it a more rustic feel).
When the pozole is broken down into a rough meal, cook it as you would polenta. Bring 4 part water (or stock) to a boil, then add 1 part pozole to the pot. The pozole will also take longer than normal corn meal, so add water as needed until everything comes together as polenta.
When the pozole is cooked, remove it form the heat, add a generous knob of butter, and season with salt and pepper. Finish with a generous amount of grated pamesan cheese.
Transfer the polenta into a flat dish then place it in the refrigerator to cool.
When the polenta has cooled and set, use a ring mold to cut circles, then sauté the polenta in olive oil until it’s crispy on both sides.
For you chopped steak it’s best to use very good beef, then just mix it with a bit of salt and pepper, and grill it on both sides until it’s done to your liking.
Add your chili sauce to the plate, followed by your polenta, and finally your chopped steak. Finish with cilantro, serve and enjoy.