Southwestern Skillet Steak with Chipotle Salsa

. In the middle of winter grills often sit covered in snow, waiting for a nice day to come along so they can once again serve as man's other best friend.  That leaves BBQ fans challenged to cook their steaks indoors and still get that grilled texture.  My father-in-law introduced me to this recipe that will scratch the itch for people who love a good grilled steak.

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INGREDIENTS for STEAKS 2 8-ounce New York strip steaks (about 1" thick), trimmed 2 TBSP olive oil 1 TSP coarse salt 1 large onion, sliced 2 large garlic cloves, chopped 2 TBSP chopped fresh cilantro 1 TBSP plus 1 TSP chili powder 1/4 TSP dried crushed red pepper 1/4 TSP Cumin 1 TBSP water 2 poblano chilies, seeded, sliced Additional chopped fresh cilantro

Heat oil in heavy large skillet over medium-high heat. Mix in onion, garlic, 2 TBSP chopped cilantro, 1 TBSP chili powder and crushed red pepper. Add 1 TBSP water. Cover and cook mixture 4-5 minutes, stirring occasionally. Add chilies and sauté until tender about 6 minutes. Transfer mixture to plate leaving some bits in the skillet.

Rub each steak with salt, pepper, cumin and 1/2 teaspoon chili powder. Raise heat to high and add steaks to same skillet. Cook as desired, about 5 minutes per side for medium-rare. Transfer to platter and cover with aluminum foil. Top steaks with cilantro. Serve with onion mix on top or on the side with salsa.

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INGREDIENTS for CHIPOTLE SALSA 3 cups fresh corn kernals (about 3 ears) 4 scallions, white and green parts thinly sliced separately 2 TBSP unsalted butter 2 garlic cloves, minced 1-½ TSP coarse salt 1-½ TSP ground cumin 1-TSP chili powder ½ TSP black pepper 2 plum tomatoes, finely diced 1 to 2 fresh chipotle chiles, finely diced, including seeds

Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl.

Cook white part of scallions in butter with garlic, 1 TSP salt, ½ TSP each cumin and chili powder, and ¼ TSP pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and chipotles.

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WINE PAIRINGS - With most steaks you can pair most hearty reds like Cabernet, Meritage blends or similar wines.  Because this steak has some heat, you want a hearty red with a ripe style so the sweetness offsets the heat.  Think of wines with a "jammy" component like some Australian Shiraz or Petite Sirah style wines.  The finished steak will have texture that is almost blackened.  Here's a few wines that will marry up nicely:

one of my favorite Australian wineries

The Tapestry wines are phenomenal!  And they're widely available in the U.S. in most states.  This wine should be between $15 and $20 on the shelf at most retailers.  I like it because you get the riper style without over extraction.  This gem comes in at 14.5% alcohol and is aged in French, Yugoslavian and American oak.

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Quixote wines from Napa have reinvigorated my love for Petite Sirah.  The winery sits nestled away in the hills of the Stag's Leap District right next door to Shafer.  Full throttle, dark, inky, naughty, funkified velvety goodness that'll stand up to this meal.  Enjoy!

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