January 10

Not Spicy Enough

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• Chile Rubbed Steak [View Recipe]

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  Ingredients

  • 1 pound steak
  • 1 teaspoon shallots (peeled and minced)
  • 2.5 teaspoons garlic (minced)
  • 1 teaspoon chile powder
  • 2 teaspoons salt
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • .5 tablespoon brown sugar (packed)
  • .5 teaspoon cayenne pepper
  • .5 tablespoon oil

  Instructions

  We make the rub in the morning and begin marinating the meat. In a medium bowl, we combine the shallots, garlic, chile powders, salt, cumin, black pepper, brown sugar, and cayenne pepper. We stir with a fork.

  We place the steak in a large resealable plastic bag and then wash our hands and put on clean disposable gloves. We rub the mixture on both sides of the meat and then discard the gloves. We seal the bag and refrigerate on a large plate. We leave the steak to marinate for 6 hours.

  Thirty minutes before we want to cook the steak, we remove it from the refrigerator.

  We heat a large pan over medium high heat and preheat the broiler. When the pan is hot, we pat the meat dry with paper towels, add the oil, then the steak to the pan. We cook for 3 minutes on each side.

  We transfer the meat with tongs to a foil covered cookie sheet. The meat is getting dark quickly from the sugar in the rub and infusing the air with the wonderful spicy fumes (we open the windows!) so we finish cooking the steak in the broiler for another couple of minutes on each side.

  We want the meat to reach <temp val="130"/> with our meat thermometer. We set it aside on a clean plate to rest for a few minutes before slicing it thin and serving.

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