Spicy chipotle-rubbed steaks with vegetable skewers and “creamy” slaw Available with top sirloins, Black Angus New York strips, or Black Angus filet mignons

• Pat the steaks dry with a paper towel; season generously with salt and as much chipotle chile powder as you like. 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 4 to 6 minutes for New York strips, 6 to 8 minutes for top sirloins, and 8 to 12 minutes for filet mignons.

Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. 

While the steaks cook and rest, prepare the vegetable skewers.

 

• Cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
• Cut the mushrooms in half lengthwise.

In a medium bowl, combine the zucchini, mushrooms, tomatoes, and 1 tablespoon [2 TBL] oil. Season with salt and pepper and toss to coat. Thread the vegetables onto the wooden skewers, keeping each type of vegetable on separate skewers or alternating the ingredients if desired. 

Warm the same pan used for the steaks over medium-high heat until hot but not smoking. Working in batches if needed, add the vegetable skewers and cook, turning occasionally, until the vegetables have some golden marks and are tender throughout, 8 to 10 minutes. Transfer to a plate and season with salt and pepper.
While the skewers cook, prepare the slaw.

• Cut away any core from the cabbage; thinly slice the cabbage.

In a large bowl, toss together the cabbage, carrots, and “creamy” slaw dressing. Season to taste with salt and pepper.

Transfer the steaks, vegetable skewers, and slaw to individual plates and serve.