3 bell peppers, choose 3 different colors

2 1/2 lb. small potatoes, such as baby Yukon gold or small red skin potatoes, coarsely chopped

Salt

4 slices bacon, chopped

2 T. chipotle powder, divided

1 small onion, chopped

1 C. sour cream

1 T. dark chili powder

1 T. ground cumin

2 T. grill seasoning (recommended: Montreal Steak Seasoning by McCormick)

2 large T-Bone steaks 1 1/2 inches thick, 2 1/2 lb. total

3 T. vegetable oil, 3 turns of the pan, divided

1/4 C. bourbon, eyeball it

 

Seed and slice the hot and sweet fresh peppers and reserve. Cover potatoes with water and bring to a boil. Add salt to boiling water. Cook potatoes until tender, 10-12 minutes. Chop and brown bacon in a small skillet and add a T. of chipotle powder and onions. Cook 5 minutes over medium heat until onions are tender. When potatoes are tender, drain and return to hot pot. Add bacon mixture and sour cream to the potatoes. Smash potatoes and season with salt, to taste. While potatoes are working, combine dry spice rub: chili powder, remaining chipotle powder, cumin and grill seasoning. Rub steaks liberally on both sides with the mixture. Heat a 12 to14-inch skillet screaming hot. Add 2 T. of vegetable oil, 2 turns of the pan. It will smoke. Add steaks and do not turn for 6 minutes. Flip and cook another 6 minutes for medium rare, up to 10 minutes for well done. Remove skillet from flame and add bourbon. Return steaks to stove and flame the pan. When the fire goes out, transfer the meat to a large serving platter and pour pan juices over the top. Let meat rest for juices to redistribute. Return pan to heat and add remaining T. vegetable oil to the skillet. Add hot and sweet peppers to the pan and sauté them for 5 minutes. Season with salt and pile peppers alongside steaks. Remove meat from the T bones and cut into 4 portions. Top with some peppers and pile some chipotle smashers along side. Spoon drippings and juices over meat and serve.

 

 

Yield:

Calories:

Fat:

Fiber: