Re: [CH] Chile rub
wburchfield (wburchfield@knology.net)
Tue, 18 Nov 2003 20:34:52 -0500
Coming out of lurking myself to see if I can help you out. I too love a
steak with a good crust. Your problem could be you are turning it too
soon/too often. You must leave the meat over the coals without turning long
enough for the crust to form. Frequent turning allows the juices to flow and
wash away the good stuff.
I am sure there is someone else here who knows what I am talking about and
can put it in better terms but I hope that this is helpful.
Yvonne
another long time lurker without thoughts of unsubscribing
----- Original Message -----
From: <skoot@bellsouth.net>
To: <chile-heads@globalgarden.com>
Sent: Tuesday, November 18, 2003 7:30 PM
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.
>
>
>