Cookbook author Kelley Cleary Coffeen shares her recipe for Spicy Steak Tampico

May 1, 2013 

Stock your home bar with ingredients for Mint Juleps and margaritas for weekend celebrations. The Kentucky Derby is Saturday and Cinco de Mayo is Sunday. Find recipes for margaritas, a traditional Mint Julep, and a less potent version -- the Minty Julep -- at Dawn's Dish blog at .

Just in time for Cinco de Mayo, Kelley Cleary Coffeen, author of "200 Easy Mexican Recipes," shares a recipe for Spicy Steak Tampico with us. Her book includes details about the evolution of Mexican cuisine -- from its roots in the Aztec diet to its arrival in North America.

She suggests this steak recipe be serve it with red beans and rice.

Spicy Steak Tampico

Makes 4 servings

4 beef tenderloin medallions (each 6 ounces, 3/4-inch thick)

2 tablespoons olive oil

Seasoned salt and freshly ground black pepper

1 cup roasted green chile peppers (see below)

1 cup shredded Monterey Jack cheese

Brush steaks thoroughly with olive oil. Season with salt and pepper.

Place medallions on preheated grill, close lid and grill, turning once, until an instant-read thermometer registers 145 degrees for medium rare, 5 to 8 minutes per side. Transfer to a plate, tent with foil and let stand for 10 minutes.

Preheat broiler with rack 3 to 4 inches away from heat. Place steaks on individual ovenproof plates. Top each steak with equal amounts of chile and cheese. Broil until cheese melts, about 2 minutes. Serve immediately.

Variation: In place of the beef tenderloin, substitute four 6-ounce portions beef top sirloin steak, each 1-inch thick. For the most tender and juicy results choose a high-quality, well-aged sirloin.

Roasting Chiles: To roast chiles, such as New Mexico, Anaheim, poblano, jalapeño and habanero: Preheat greased outdoor grill to medium or preheat an oven broiler. Place fresh chiles on outdoor grill or gas stove top over medium heat or arrange on a baking sheet and place 2 to 3 inches (5 to 7.5 cm) away from heat under broiler. Grill or broil, turning often with tongs, until surfaces of skin are lightly charred and blistered. Immediately place peppers in a paper bag, or an airtight container and close tightly. Let peppers cool for 12 to 15 minutes. Peel off charred skin and remove stems and seeds. Tear into strips or chop as needed according to the recipe. Wash your hands thoroughly after handling chiles. Refrigerate peppers for up to 3 days or freeze in airtight container for up to 6 months.

This recipe was excerpted, with permission, from "200 Easy Mexican Recipes" by Kelley Cleary Coffeen © 2013 Robert Rose Inc.

Dawn Minty can be reached at 706-571-8512 and Get more recipes at Dawn's Dish blog at

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