Re: [CH] Chile rub
Robert A Reed (rob.rd@juno.com)
Tue, 18 Nov 2003 19:59:23 -0800
All the sugestions given so far have been good
but something you might also try is to cut diaganol slits in the steak
and rub the seasoning into the slits
I've done this with bleu chese and it works very well
Rob
On Tue, 18 Nov 2003 19:30:32 -0500 skoot@bellsouth.net writes:
> 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.
>
>