RE: [CH] Chile rub
Dan Turkette (dan@tekinteractive.com)
Tue, 18 Nov 2003 20:17:17 -0500
You're right, quick searing will work.
Coat the meat lightly in butter, (real butter) then the rub and leave at
room temperature for the two hours instead of the fridge. The refrigeration
will make it more likely to fall off of the meat.
Fire up a cast iron skillet about as hot as you can get it. Make sure you
turn on the exhaust fan or you'll smoke out the house and all of the
inhabitants. Cook the steak about 1 min or less on either side, (depending
on the thickness), then transfer them to grill.
Once on the grill, cook on the first side until blood appears, then turn
*only once*. Turning more often will only make more of the rub fall off.
Finish on the other side. Depending on the thickness and cut of the meat,
this will reduce the needed time on the grill by 15-25% depending on the
temp you desire.
I do something similar with 3 1/2" filets, (yeah, I'm a meat-hog) and they
come out perfect every time. Only difference is I marinate mine in Mild to
Wild Fiery Hot Habanero Sauce first (my steak only) 'cause I'm a pain freak.
:-)
Regards,
Daniel H Turkette
Executive Chef
The Great American Spice Co Inc
www.americanspice.com
-----Original Message-----
From: skoot@bellsouth.net [mailto:skoot@bellsouth.net]
Sent: Tuesday, November 18, 2003 7:31 PM
To: chile-heads@globalgarden.com
Subject: [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.