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Steak Sandwiches with Tequila

It’s Hatch Chile season, so fire it up with this smoky, delicious homemade ketchup slathered on a summer steak sandwich.

Serves 4


• 2 tablespoons extra-virgin olive oil
• 4 Bristol Farms New York strip steaks or Rib Eye Steaks
• Salt and freshly ground pepper
• 1/4 cup Tequila
• 1 cup ketchup
• 3 tablespoons roasted HATCH CHILES - peeled, seeded and chopped
• 1 teaspoon ground cumin
• 2 tablespoons honey
• Juice of 1 lime
• 4 steak rolls or Kaiser rolls
• 2 cups baby arugula leaves
• Strips of Roasted Hatch Chiles


Heat the olive oil in a large sauté pan over high heat. Season the steaks generously with salt and pepper. Place the steaks in the pan and sear until deep golden brown on one side, about 4 minutes, the turn the steaks over and continue cooking for approximately 4 minutes more for medium rare. Remove the steaks to a plate and keep warm.

Return the pan to high heat and deglaze with the tequila. Add the ketchup, chopped hatch chiles, cumin, honey and lime juice and stir to combine. Cook the sauce for 1 minute, then remove the pan from the heat.

Slice the steaks. Warm or toast the steak rolls and spread each roll with the homemade ketchup. Top with arugula leaves and more roasted hatch chilies. Pile on the sliced steak and serve.
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