RIB-EYE STEAKS WITH FRAGRANT CHILE RUB AND SALSA BUTTER
Serves 4.
Note: Adapted from "Mastering Grilling" by Andrew Schloss and David Joachim.
• 4 boneless beef rib-eye or New York strip steaks (8 to 10 oz. each, 1-in. thick)
• 1/2 c. Fragrant Chile Rub (recipe follows)
• Oil for coating the grill grate
• 1/2 c. or more Salsa Butter (recipe follows)
Directions
Pat steaks dry with paper towels, then scatter the chile rub over the steaks, patting it in with your fingers. (Be sure to wash your hands well when finished with the rub, to remove all chile powder from your fingers.) Let the meat rest at room temperature as you heat the grill.
Oil a grill rack and arrange 4 to 5 inches from heat. Prepare grill for a hot fire (high temperature).
Grill steaks until darkly crusted, 3 to 4 minutes per side. Reduce heat to medium low (on a gas grill) or move steaks to low-heat area (for a charcoal grill), cover and grill for another 3 to 4 minutes for medium-rare to medium (135 degrees to 140 degrees).
Transfer to a platter, cover loosely with foil, and let rest for 5 to 8 minutes. Serve topped with generous dollops of Salsa Butter.
Nutrition information per serving using 2 tablespoons salsa and half the rub:
Calories431Fat20 gSodium1,470 mg
Carbohydrates6 gSaturated fat8 gCalcium34 mg
Protein56 gCholesterol112 mgDietary fiber2 g
Diabetic exchanges per serving: 1/2 other carb, 8 lean meat.
FRAGRANT CHILE RUB
Makes about 7 tablespoons.
Note: If you can't find ground ancho chile powder, buy dried ancho chiles, slit open and remove seeds, then grind in a spice mill or with a mortar and pestle. Chipotle chile powder is available in many supermarkets; use more if you'd like more heat.
• 2 tbsp. kosher salt
• 2 tbsp. paprika
• 1 tbsp. dark brown sugar
• 1 tbsp. ground ancho chile powder (see Note)
• 1 to 3 tsp. ground chipotle chile powder (see Note)
•1/2 tsp. ground cumin
•1/2 tsp. ground black pepper
Directions
Combine all ingredients. (Rub can be stored in a tightly closed container at room temperature for up to a month.)
SALSA BUTTER
Makes about 13/4 cups.
Note: I used Whole Foods fresh salsa with excellent results.
• 11/2 c. purchased salsa (any heat level)
• 3 tbsp. unsalted butter, cut into pieces
Directions
Bring the salsa to a boil in a small saucepan or skillet and cook until most of the liquid is gone. Remove from heat and whisk in the butter until the sauce is smooth. Serve warm.
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