Southwest-Style Salisbury Steaks Recipe - Cooking Index
Southwest-Style Salisbury Steaks Recipe - Cooking Index
Dr. James Henry Salisbury might have been the first of the protein-diet doctors, proclaiming in 1888 that humankind's maladies were caused by too much starchy food. His solution? Chopped lean meat, or hamburger steak. To hide the "liver-y" taste of hamburger, he recommended adding horseradish, mustard or Worcestershire sauce. By the 1900s, Salisbury steak was a staple menu item, often served with mushroom gravy or smothered in onions. This version, inspired by today's southwestern cooking, has terrific flavor.
Type: Meat| 1 1/2 lbs | 681g / 24oz | Ground chuck beef |
| 1/2 cup | 73g / 2.6oz | Shredded Monterey Jack cheese |
| 1/4 cup | 4g / 0.1oz | Chopped fresh cilantro |
| 1 | Chopped mild green chilies - (4 oz) | |
| 2 tablespoons | 30ml | Minced green onions |
| 1 tablespoon | 15ml | Tequila |
| 2 teaspoons | 10ml | Chili powder |
| 1 teaspoon | 5ml | Salt |
| 1 | Avocado - pitted, peeled, | |
| And sliced | ||
| Lime-pickled Red Onions - (see recipe) | ||
| Purchased salsas |
Using hands, gently mix first 8 ingredients in large bowl just until blended. Form into four 3/4-inch-thick oval patties. (Can be made 1 day ahead. Cover; chill.)
Prepare barbecue (medium-high heat). Grill patties until cooked to desired doneness, about 6 minutes per side for medium-rare.
Transfer patties to plates. Top with avocado slices and Lime-pickled Red Onions. Serve, passing salsas alongside.
This recipe yields 4 servings.
Source:
Bon Appetit, September 1999
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