Text 4822, 91 rader
Skriven 2013-09-19 08:30:48 av Dave Drum (1:261/38)
Ärende: Chile 4029
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Rib-Eye Steaks w/Roasted-Pepper Salsa
 Categories: Beef, Salsa, Chilies
      Yield: 6 Servings

MMMMM---------------------------SALSA--------------------------------
      6    Red bell peppers
      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    (1 1/2" thick) bone-in
           - rib-eye steaks
  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 med-
  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, until thermometer inserted into center of meat (do
  not touch bone) registers 120°F for medium-rare, 8 to 12 min
  more. Transfer steaks to a cutting board and let stand 15 min.

  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 med-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 - 30 August 2008

  Uncle Dirty Dave's Archives

MMMMM

... I've stopped drinking, but only while I'm asleep. - George Best

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