[CH] Chile rub

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Riley J. McIntire: "RE: [CH] The great Red Savina(R) run- a long one"
• Previous message: Jeff Thompson: "RE: [CH] Open Fields 2004"
• Next in thread: Riley J. McIntire: "RE: [CH] Chile rub"

So I make my Ancho Grilled Flank Steak for a folk house-concert Saturday
night, and as usual most of the yummy seasoning got left on the grill. 

The 'rub' is ground toasted Anchos and de Arbols crushed with fresh garlic,
a few T of kosher salt, some oregano and cumin. Rub all over a flank steak,
back in the fridge for a few hours, then grill on high for 10 minutes,
flipping every 2 1/2. Slice thinly across the grain and drool
uncontrollably. For a real treat serve with fresh Tomato Jam or a Chutney.
[Sat. night was the Tomato Jam, and although the steak is long gone I'm
still spreading the jam on anything edible I can find. Sweet but with a bite
from lots of ginger, cinnamon and garlic.]

Great result, but the rub ends up staying on the grill rather than the meat.
Any suggestions on ending up with a crusty steak instead of a crusty grill? 

I'm thinking about a quick searing in a really hot pan before the grill to
toughen it (the coating) up. I don't want to grill on foil. No amount of
lube on the grill helps. Thinking about one of those cages made for grilling
fish filets, but the flank steak is big and there should be a better way.
Besides, I want a crust, not baked garlic.

Suggestions? I want a result something like a crusty blackened fish or
steak.

Todd
A long-time lurker without ANY thoughts of unsubscribing.

• Next message: Riley J. McIntire: "RE: [CH] The great Red Savina(R) run- a long one"
• Previous message: Jeff Thompson: "RE: [CH] Open Fields 2004"
• Next in thread: Riley J. McIntire: "RE: [CH] Chile rub"