[CH] from yesterday's NY Times
Scott (peechdog@bellsouth.net)
Thu, 17 Jul 2003 10:18:53 -0400
this recipe was in yesterday's dining section. sounds pretty tasty;
i've enjoyed the other schlessinger recipes i've tried, so this one is
on my to do list!
scott in FTL
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http://www.nytimes.com/2003/07/16/dining/161CREX.html
Giant Chipotle-Rubbed Steaks With Cilantro-Lime Butter
dapted from Chris Schlesinger
Time: 30 minutes
For the spice paste:
4 cloves garlic, peeled
1 cup loosely packed cilantro, including stems
3 tablespoons chipotles en adobo, or to taste
2 tablespoons ground cumin
1 tablespoon mustard powder
2 tablespoons ground coriander
2 tablespoons salt
2 tablespoons ground black pepper
1/4 cup fresh lime juice (from 2 limes)
1/4 cup olive oil
2 rib-eye steaks, each 2 inches thick and about 1 pound
For the cilantro-lime butter:
4 tablespoons butter, softened
2 tablespoons minced cilantro leaves
1 clove garlic, minced
2 tablespoons lime juice (from 1 lime)
1 teaspoon freshly ground black pepper.
1. Build a fire in your grill; if using a gas grill, turn both burners
to high.
2. Put all spice paste ingredients in a food processor and purée. Rub
steaks all over with paste (it will be rather thick) and set aside.
3. Combine ingredients for cilantro-lime butter in a small bowl and
mash with a spoon until well mixed and an even consistency.
4. When all coals are covered with gray ash and fire is medium hot (you
can hold your hand 5 inches above grill for 3 to 4 seconds), put steaks
on grill directly over coals and cook until well seared, about 7
minutes. Turn and cook another 7 to 10 minutes for medium rare. Remove
from heat, top each steak with a couple tablespoons of butter, and
serve.
Yield: 2 servings.