Bisteces Rancheros Flank or Shoulder Steaks Braised with Tomatoes, Potatoes & Poblano Peppers From "All About Braising" by Molly Stevens serves 4 to 6 2 mdm poblanos (about 8 oz) 2 lbs Flank steaks Or thin-cut chuck or shoulder Coarse salt and pepper 4 tbsp olive oil 2 mdm white onions 2 garlic cloves, minced 1 tbsp cumin seeds, toasted/ground 1 tbsp coriander seeds, toasted/grounds 28 oz can whole peeled tomatoes, with juice 1 lb small red or white potatoes 2 tbsp red wine vinegar Heat oven to 325 degrees Roast peppers - directly on gas burner until charred, about 8 minutes) Transfer to a mdm bowl, cover. Peel peppers - When peppers are cool enough, slip off the charred skin with your fingers. Slice the peeled peppers open, cut away stems, remove seeds. Cut into 1/4" strips. Set aside. Prep steaks - Lay steak flat on a large cutting surface. With a large knife, cut the steak crosswise into 8 to 10 thin slices, holding the knife at a very steep angle so you are cutting more horizontally than downward. The steaks should be about 1/4" thick, 3" wide, and a long as the flank steak was wide (about 6 inches). Brown steaks - Season the steaks with salt and pepper. Heat 2 tbsp oil in a large skillet over mdm high heat until it shimmers. Add 1/2 the steaks and cook, turning once with tongs, until they develop a ruddy brown exterior, about 3 minutes per side. Transfer the steaks to a large cazuela or shallow, 3 quart, baking dish. Brown the second batch. Add another tablespoon of oil to the pan before adding the steaks. Remove browned steaks to the shallow baking dish Aromatics and braising liquid - When the steaks are browned, pour oil out of the pan. If the skillet is blackened, clean before continuing, but if there is just a chocolate-brown crust of drippings, continue with the skillet as is. Add the remaining tablespoon of oil and heat over mdm-high heat. Add onions, season with salt and pepper, stir and saute until limp and beginning to brown in spots, about 6 minutes. Add the garlic, cumin, and coriander and cook for another minute. Pour juice from tomato can into the skillet. Then break up whole tomatoes with your hands and drop them into the skillet. Season with salt and pepper, stir and simmer the juices to thicken them a bit, about 4 minutes. Taste for salt and pepper and remove from the heat. Braise - Slice the potatoes into 1/8" thick rounds, and layer them over the steaks. Stir the vinegar into the tomato sauce and spoon it over the potatoes. Top with the strips of peppers. Cover the dish tightly with heavy-duty foil and slice it onto the middle oven rack. Braise until steaks and potatoes are fork-tender, but not falling apart, about 1 hour. The finish - Remove the foil, increase oven temp to 375 degrees, and braise until tomato sauce is brown and crusty around the edges, another 20 to 25 minutes. Serving - Carry the dish to the table with thick pot holders, and use a large serving spoon to serve. Enjoy. Ann H.

On the grill it has to be steak, medium rare. We do use the rotisserie a lot. We have done Cornish Game hens, chickens, a Thanksgiving turkey, and pork, lamb, beef roasts. I like that it gets rid of a lot of fat cooking it that way. And I find it easier to clean a grill then an oven. Clare

jakkom, here a Delmonico is an old fashioned term, seldom used, and meant to denote a rib-eye steak. New York is invariably a strip steak. I've edited this to add this, I was just looking up a specialty market in Traverse City and found the "Delmonico Roast", also known as boneless prime rib! http://www.burrittsmarket.com/news/holidaymeatdepartmentmenu.html Also, according to Wikipedia: " Delmonico's steak may now, in the 21st century, refer to other cuts, prepared differently in different parts of the USA. This wider variety of beef cuts may be broiled, fried, or grilled. Some of the steak cuts now commonly referred to as Delmonico steak include: Boneless rib-eye: A Delmonico cut rib-eye consists of two heart cuts of ribeye tied together with butcher's twine. It resembles a filet mignon in appearance, but because of the more marbled nature of a ribeye, is moister. The modern rarity of the Delmonico cut of rib-eye may be because it renders the remaining pieces of ribeye unsaleable as anything but stewmeat, and the profit to be made from a pair of choice ribeyes is almost always more than that of a single Delmonico. The Delmonico Steak served by the current iteration of Delmonico's in New York is a boneless ribeye. Annie

Both but there are only a couple of places I will order steak when eating out. Usually I cook it at home.....or, uncook it actually. I want it extra, extra rare. Cold in the middle. I would rather eat cardboard than a well done steak. I also don't want it warm in the middle. I eat steak a lot, but mostly at home. The way I cook it, is rub sr flour on it...not enough to consider it breaded...put it in a hot skillet for about a minute, just a dab of oil...not more than a tablespoon, just so it doesn't stick. Turn it. One more minute or there about....done.