These cheese-filled handmade tortillas are a delicacy from El Salvador and go well with curtido, the country’s version of coleslaw. Cut a pupusa open on one side and place a spoonful of curtido inside. In place of queso blanco, mozzarella or farmer’s cheese can be used.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- ½ teaspoon ground cinnamon
- ½ teaspoon white sugar
- 2 tablespoons apricot preserves
- 2 (1/2 pound) New York strip steaks, 1 inch thick
- salt and pepper to taste
Instructions
- In a shallow glass dish, mix the olive oil, garlic, cinnamon, sugar, and apricot preserves. Mix well, as the preserves tend to stick until warm.
- With a knife, make several shallow slashes in both sides of the steaks. Sprinkle with salt and pepper. Place steaks in the dish with the sauce, and turn to coat. Cover with plastic wrap, and refrigerate for at least 1 hour.
- Preheat grill for high heat.
- Lightly oil the grill grate. Place steaks on the grill, and discard any remaining sauce. Grill steaks 10 minutes, turning occasionally, or to desired doneness.
Nutrition Facts
| Calories | 439 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 0 g |
| Protein | 49 g |
| Saturated Fat | 6 g |
| Sodium | 142 mg |
| Sugars | 10 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Marinade made the meat watery. Did another steak without marinade which was fine. Would not do it again.
I loved this recipe. I had no apricot preserves, so I used hot mango chutney and some teriyaki. Marinated overnight. The meats grilled beautifully and my family loved the flavor. Thank you!
Absolutely delicious. I did not have Apricot Jam on hand so I used Peach Jam and would definitely use Peach Jam again. I do love Apricot Jam and will also try that another time.
I really liked the marinade but for me the sweetness didn’t pair well with beef. I think it would be really good with something like pork or chicken, which I’ll try next.
The taste was really good, though a bit on the sweet side. Since there would be 4 of us, I doubled the recipe. I don’t know if the original recipe for 2 turned out differently, but the doubled one did not make enough marinade for 4 New York strips. I would make this again though I would make extra marinade.
OK EASY. Steak was alright tonight. It’s a matter of preference. It’s BBQ season andI like to have different things. So I try this. For us , the flavors of cinnamon and preserves, does not go with a steak. Meal was fine, good to experiment, but this isn’t our steak flavour.
I was very pleasantly surprised by this recipe! I initially wasn’t sure how I would feel about the cinnamon and preserves, but the marinade paired very well with the steak. I made this per the recipe, though grilled on high direct heat initially for a sear and then lowered the temp to a medium indirect heat for approximately 6 mins per side (ended up medium well).
This was delicious! Tender meat with a slight sweet/cinnamon flavor. However I would consider add a little heat to the marinate for a sweet and spicy taste. I marinated all day in the fridge and turned out great.
Easy to make, added lots of flavor to steak. Good marinade recipes
Made this one twice and will keep doing it. It just seems to be missing something but I will keep trying. Really nice steak..
No changes were made and will make it again.
yes, I would make this again !
I tried this with some short ribs and it was horrible. Never again people. Sweet meat nasty
Quite nice. I thought it was an interesting twist on a favourite meal of mine.
I did this recipe using a 1/2 lb sirloin grilling steak.. Man it was delicious with a hint of apricot flavour. Definitely a keeper!
I have not made this recipe, but I have eaten in all the major Chicago steakhouses. They all serve their best steaks nekkid. S&P only.
Yikes! I am from Chicago and have dined in some of the finest steak restaurants in the city. Absolutely NOTHING like this was ever served.
There are lots of variations on this but they’re basically almost the same. I personally don’t like garlic in mine, I prefer it sweeter. We use shallots and red wine and a seedless blackberry preserve. It adds so much to red meat.
I thought that the flavor would be unique but it just didn’t do the cut of steak justice. There are plenty of great tasting marinades on the A.R. website to like,this isn’t one of them.
I left out the sugar as there’s enough sweetness between the apricot preserve and cinnamon. This was a different style of barbecue sauce season.
It tasted as I expected, but fail to see why it was called Chicago style…..never had it that way in any restaurant in Chicago……