UBS In Person Cooking Class: Chipotle Butter Steak & Charred Sweet Peppers

UBS Special Events

*Class is In Person* Join our fun, interactive cooking class and learn how to bring southwestern flavors into your next steak dinner!

UBS Cooking School

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address.This event is optional and not firm-mandated. Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to two in-person class sign ups per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable. Served with Cornbread Steak with Chipotle Butter Pan SauceServes 4 1 ½ lbs boneless ribeye, strip, or skirt steaks, about 1” thickKosher salt and freshly ground black pepper2 tbsp high heat cooking oil, such as canola or sunflower or grapeseed or avocado1 bunch scallions, thinly sliced, whites and greens separated2 - 4 cloves garlic, minced1 tsp tomato paste1 - 2 tsp chile powder mix, store bought or recipe below3 tbsp beer or dry wine, optional⅓ cup roasted chicken stock or beef stock, low sodium½ - 2 tbsp minced chipotles in adobo sauce, with their liquid3 - 4 tbsp butter, cubed and cold Steak1. Place a cast iron skillet over medium heat and add a thin layer of oil. While pan is heating, use paper towels to pat steaks dry and season generously with salt and freshly ground black pepper.2. When oil is just smoking, lay steak into pan (work in batches if necessary, do not overcrowd pan). Let cook undisturbed until browned, 4 - 6 minutes. Flip and continue to cook for about 3 - 4 minutes or until golden. Use a meat thermometer inserted into the center of each steak to gauge the doneness: 120-125 for rare, 130-135 for medium rare, 145 for medium, 155 for medium well. Remove to a plate and rest while making sauce, loosely covered with foil. Sauce3. Allow pan to cool for a minute off the heat before making the sauce; discard used oil but do not scrape brown bits from pan.4. Add a fresh thin layer of oil to pan, and add garlic and scallion whites (reserve greens for garnish). Return pan to medium low heat and saute gently until aromatic, about 1 minute, lowering heat if needed to prevent browning. Add tomato paste and chile powder and cook an additional 15 seconds, stirring.5. Deglaze pan with beer or wine (or a little stock, if not using alcohol); cook until mostly evaporated, using a wooden or silicone spoon to scrape brown bits from bottom of pan. Add stock and bring to a boil; reduce to a gentle simmer; cook until reduced by half. Once reduced, begin adding minced chipotle in small increments, tasting between additions (it’s spicy).6. Turn heat off and begin adding butter to ‘mount’ the sauce: add 1 tbsp of cold butter cubes at a time while constantly swirling the pan or stirring. This process will emulsify the sauce to create a velvety texture and richer flavor, as well as mellow out the acidity and spice of the sauce. Taste between additions until sauce is balanced to your liking; you may choose not to use all the butter. Taste and adjust seasoning.7. Slice steak against grain and transfer to plates or platter. Pour sauce over and garnish with reserved scallion greens. Spice Roasted Baby PeppersServes 4 1 ½ lbs baby bell peppers2 tbsp olive oil2 tsp chile powder mix, store bought or recipe below½ tsp Worcestershire or soy sauceKosher salt and freshly ground black pepperLime wedges, for serving 1. Preheat the oven to 425 F or preheat the broiler and set the rack to the second highest setting.2. In a large mixing bowl, combine oil, spices, worcestershire, salt, and pepper; mix well, taste and adjust. Add peppers and toss until well coated. Lay peppers on a parchment lined baking tray and spread out evenly over the whole tray, leaving space between the peppers.3. Transfer to the oven and cook until the peppers are charred and tender, about 12 – 18 minutes, tossing halfway through. Serve with lime wedges. Chili Powder1 tsp ancho chile powder¼ tsp sweet paprika¼ tsp smoked paprika¼ sp ground cumin¼ tsp ground coriander¼ tsp dried oregano¼ tsp garlic powderPinch cayenne

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UBS In Person Cooking Class: Chipotle Butter Steak & Charred Sweet Peppers

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UBS In Person Cooking Class: Chipotle Butter Steak & Charred Sweet Peppers

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