Text 23825, 93 rader
Skriven 2015-02-09 03:57:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 116
===================
 * Originally in: HOME_COOKING

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).
  
  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).
  
  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, 8 to 12 minutes more.
  Transfer steaks to a cutting board and let stand 15 mins.
  
  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" 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

... I don't like 'gourmet' or 'this' or 'that' cooking. I like GOOD cooking
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