One evening, I wanted to prepare burritos but I was pressed for time, so I piled everything in a casserole dish. The end result was this delicious go-to dish, a Mexican layered casserole, that is simple to adapt to use ingredients I frequently have on hand. You could add chicken or beef if you’d like, but we enjoy it as-is! Add chopped cilantro and green onions on top.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 (10 ounce) porterhouse steaks
- kosher salt and ground black pepper to taste
- 4 cloves garlic, finely chopped
- ½ cup olive oil, divided
- ¼ teaspoon red pepper flakes
- 1 medium lemon, cut into quarters
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season steaks with salt and pepper.
- Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 12 to 14 minutes, flipping halfway. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
- While the steaks are cooking, place garlic in a microwave-safe bowl. Sprinkle some salt over top and pour in 2 tablespoons of the olive oil. Mash garlic with the back of a sturdy knife into a fine paste. Stir in remaining oil and red pepper flakes. Heat in the microwave until hot, about 1 to 1 1/2 minutes, mixing every 30 seconds.
- Remove steaks from the oven and let sit covered for 4 to 5 minutes. Drizzle 2 tablespoons oil mixture over each steak and squeeze lemon wedges over top.
- Nutrition data for this recipe includes the full amount of garlic-oil mixture. The actual amount of garlic-oil mixture consumed will vary.
Nutrition Facts
| Calories | 922 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 3 g |
| Protein | 28 g |
| Saturated Fat | 21 g |
| Sodium | 79 mg |
| Sugars | 0 g |
| Fat | 88 g |
| Unsaturated Fat | 0 g |