WEEKDAYS 1e|12c|p

Mario Batali's Chilequilles with Chili-rubbed Sirloin

Mario Batali
Servings: 4-6
1 to 30 min

Tailgating with a Mexican twist

  • Ingredients
  • step-by-step directions
Mario Batali's Chilequilles with Chili-rubbed Sirloin
  • 1 12 ounce sirloin steak
  • Salt and pepper to taste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons olive oil
  • 1 onion (minced)
  • 1 bell pepper (seeded and chopped)
  • 1 green bell pepper (seeded and chopped)
  • 4 cloves garlic (minced)
  • ½ jar salsa verde
  • 2 sliced jalapenos
  • 1 tablespoon chili powder
  • 1 tablespoon butter
  • 6 eggs (whisked)
  • ¼ cup chopped cilantro
  • 1 teaspoon hot sauce
  • ½ 16 oz bag of tortilla chips
  • Salt to taste
  • 4 slices cheddar cheese
  • 1 avocado (chopped)
  • juice of half a lime
  • ½ red onion (sliced)
  • 1 tablespoon cilantro
  • salt and pepper to taste
  • Season the steak with salt, pepper, and the spices and drizzle with olive oil. Place on a hot grill, cooking 3 minutes per side, until medium rare to medium. Let rest and serve alongside the chilequilles.
  • Heat a cast iron skillet on the grill. Add the olive oil, onion, and bell pepper, cook for 4 minutes, stirring until tender. Add the garlic, chili powder, jalapenos and cook for 1 more minute. Season with salt and stir in the chips. Add the whisked eggs and the salsa verde and stir to combine. Top with cheese and cook until the eggs are cooked and the cheese is melted. Serve with the sliced steak and the avocado salsa.
  • Combine all of the ingredients and serve on top of the chilequilles.


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