Bobby Flay's 'Mesa Grill Cookbook': Spice Crusted Strip Steak
As any Iron Chef viewer can tell you, if Bobby Flay had a formula for success, it would look something like this:
Grilled (Meat) + (Chile Rub) + (Fruity Sauce) = Main Course.
Because I live in New York and can't grill a thing at home, I pan-seared these steaks (for the record, I think that there is no better way to prepare a steak than to grill it, but you work with what you have). Despite these transgressions, the sharp, gently spicy rub was a success and would be equally delicious on lamb or dark-fleshed pork as well.
Spice-Crusted New York Strip Steaks
- serves 4 -
Ingredients
2 tablespoons ancho chile powder
1 tablespoon Spanish paprika
1 tablespoon ground coriander
1 tablespoon dry mustard
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chile de arbol
Kosher salt
Freshly ground black pepper
4 (12-ounce) New York strip steaks
2 tablespoons canola oil
Procedure
1. To make the spice rub, combine the ancho powder, paprika, coriander, dry mustard, oregano, cumin, chile de arbol, 1 tablespoon salt and 1 tablespoon pepper in a small bowl.
2. Preheat a grill to medium-high or preheat a grill pan over medium-high heat. Brush both sides of the steaks with the oil and season with salt and pepper. Rub one side of each steak with about 2 tablespoons of the spice mixture.
3. Grill the steaks, rub side down, until lightly charred and a crust has formed, 3 to 4 minutes. Flip over the steaks and continue grilling for 5 to 6 minutes more for medium rare; the steaks will be bright pink in the middle.
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2 Comments:
Sounds excellent. Pan-frying would be excellent for this, IMO, because you could deglaze the pan afterward (a splash of water would do, but maybe a splash of a fruity red wine would be better?) and have instant delicious sauce to top the steaks.
Fillippelli the Cook at 10:48AM on 12/12/07
Had these for Christmas dinner tonight along with fingerling potatoes, a mix of baby carrots, green beans & yellow beans and sourdough rolls.
I thought the coriander was a bit too pronounced in the rub. But over all, a very good rub.
SayWhat at 8:11PM on 12/25/07