Text 4760, 107 rader
Skriven 2010-12-09 08:05:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 118
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Rib-Eye Steaks W/Roasted-Pepper Salsa
 Categories: Beef, Salsa, Chilies, Citrus
      Yield: 6 servings
 
MMMMM---------------------------SALSA--------------------------------
      6    Red bell peppers (2 lb)
      2 ts Habanero or Scotch bonnet
           - chilies; seeded, minced
      3 tb Fresh lemon juice
      2 tb Extra-virgin olive oil
      1 cl Garlic; fine chopped
    3/4 ts Salt
    1/2 ts Black pepper
      2 tb Coarse chopped fresh
           - flat-leaf parsley

MMMMM---------------------------STEAK--------------------------------
      4    Bone-in rib-eye steaks; (1
           - 1/2"), (7 lb)
  3 1/2 ts Salt
      2 ts Black pepper
 
  Special equipment: an instant-read thermometer
  Garnish: flaky sea salt such as Maldon
  
  It's made from one of the hottest chilies on earth, so heat
  seekers can slather the salsa all over their rib eyes with
  bravado; but those with refined taste buds will appreciate
  how the peppers' sweet fruitiness cuts through the rich,
  meaty steaks.
  
  Make salsa:
  
  Prepare grill for direct-heat cooking over medium-hot
  charcoal (moderately high heat for gas); see "Grilling
  
  Procedure" and cooks' note, below.
  
  Oil grill rack, then grill bell peppers, covered only if
  using a gas grill, turning occasionally, until slightly
  softened and charred, 15 to 20 minutes.
  
  Transfer bell peppers to a large bowl and cover tightly
  with plastic wrap, then let stand 20 minutes. When cool
  enough to handle, peel peppers, discarding stems and seeds,
  and cut lengthwise into thin strips. Toss with remaining
  salsa ingredients.
  
  Grill Steaks:
  
  Prepare grill for indirect-heat cooking over medium-hot
  charcoal (moderately high heat for gas); see "Grilling
  
  Procedure" and cooks' note, below.
  
  Pat steaks dry and sprinkle with salt and pepper. Oil grill
  rack, then sear steaks directly over coals, uncovered, turning
  over once and moving to area of grill with no coals underneath
  if flare-ups occur, until well browned, 4 to 6 minutes total.
  Move steaks to area with no coals underneath and grill,
  covered, until thermometer inserted into center of meat
  (do not touch bone) registers 120øF for medium-rare, 8 to
  12 minutes more. Transfer steaks to a cutting board and let
  stand 15 minutes.
  
  Cooks' notes:
  
  If you're using a charcoal grill for the peppers and steaks,
  the coals will need to be replenished and rearranged before
  you grill the steaks. Instead of grilling the peppers, you
  can broil them on rack of a broiler pan about 2 inches from
  heat, turning occasionally with tongs, until skins are blackened,
  20 to 30 minutes, then proceed with recipe.
  
  Steaks can be grilled in a hot lightly oiled well-seasoned large
  (2-burner) ridged grill pan, uncovered, turning over once, about
  10 minutes total. Reduce heat to moderately low and cook steaks,
  covered with an inverted roasting pan, turning over occasionally,
  10 to 15 minutes more for medium-rare.
  
  Salsa, without parsley, can be made 1 day ahead and chilled,
  covered. Stir in parsley just before serving.
  
  Recipe by Ian Knauer
  
  June 2007 | Gourmet
  
  Serves 6
  
  Meal Master Format by Dave Drum - 07 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... If I can't have too many truffles, I'll do without truffles. - Colette
--- MultiMail/Win32 v0.49
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)