| Del Maguey Mezcal Seared Steak Michael Gardner, Western Division Brand Manager-Porfidio Tequila/Cruzan Rums Using a not-too-thick premium steak, brush both sides with olive oil and sprinkle with salt, pepper and some smoked red pepper flakes. Preheat an iron skillet with a tablespoon or two of olive oil and toss in your steak. When the first side has good color, flip the steak and, after a couple of minutes, pour in 3 or 4 shots of Del Maguey, Single Village Mezcal (we suggest Minero). -- Watch out for flames! Take the pan off the skillet and put it into an oven preheated to 400� for five or ten minutes, based on preference. Finally, put your Del Maguey Seared Steak on a plate, deglaze and pour on top the contents of the pan. Garnish with coarsely chopped cilantro sprinkled on the steak and some fresh radishes on the side. Goes well with zucchini and tomatoes. Eat slowly and enjoy with a few sips of mezcal. Mr. Gardner: Thank you very much for the recipe for our guests. |