This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
I’m bringing you a little Southern-Latin flair with this bold and perfectly spiced recipe for Red Chile-Coriander Steaks from “Southern Heat: New Southern Cooking Latin-Style,” with recipes from three-time James Beard Award semi-finalist, Chef Anthony Lamas and co-authored by Gwen Pratesi, owner of “On the Road Culinary Adventures.”
Gwen chronicles her incredible foodie adventures and travel experiences on her website, Pratesi Living. I met Gwen on a sponsored trip to New Orleans last year with the Gulf Seafood Marketing Coalition. She was anxiously awaiting the release of this cookbook at that time, so I couldn’t wait to see the finished product.
I know the blood, sweat and tears that go into writing a book and the joy of seeing that effort come to fruition. It is definitely a labor of love. I was fortunate to see Gwen again, recently, at a food event in Atlanta and expressed my interest in sharing her cookbook on my blog.
I knew Chef Lamas’ creations would be appealing to my readers, his dedication to utilizing sustainable ingredients and supporting local farmers is important to a lot of my health-conscious foodie subscribers. He also blends Southern cuisine with Latin flavors so beautifully that you’d never believe the regions were so culturally different.
Recipes like Pork Belly with Sorghum-Chipotle Glaze, Kentucky Bison Empanadas, Puerto Rican Mofongo with Bacon and Mojo De Ajo and his famous Nashville-Style Habanero Hot Chicken will quickly become family favorites. Chef Lamas’ accolades range from winning Cooking Channel’s “Extreme Chef” competition in 2011 to receiving recognition from USA Today for his Louisville, KY restaurant, Seviche, as one of the “Ten great places for Latino flavor and flair.”
I hope you enjoy this recipe as much as we did, the spices are bold, yet complimentary and balanced. They are the perfect accent to unfold the savory umami of the beef. I did change the steak cut, in the original recipe, from a ribeye to a petite sirloin. I only did this because we were opting for a leaner cut and the sirloins were gorgeous that day. I’ll never argue that the ribeye marbling makes for incredible flavor!
*Chef’s tip: The rub makes more than you will need for the steaks. Store the remaining rub in an airtight container (I use mason jars). It will keep for up to 6 months.
Red Chile-Coriander Steaks
- Four 6-8 oz Petite Sirloin Steaks
- 1 tbsp kosher salt
- 1/4 cup extra virgin olive oil
- juice and finely grated zest of 2 lemons
- leaves from 5 sprigs of thyme
- 1 clove garlic minced
- 1 tbsp red wine vinegar
- 1 tsp freshly ground black pepper
- 5 dried habaneros 1/2 oz- I omitted these in our recipe
- 5 dried pasilla or ancho chile peppers 2 oz- I used dried ancho chile powder
- 10 dried guajillo chile peppers 2 oz
- 1 tbsp crushed red pepper flakes
- 2 tbsp smoked Spanish paprika
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 2 tbsp whole peppercorns
- 4 tbsp kosher salt
- In a small bowl, combine 1 tbsp of the kosher salt, olive oil, lemon juice and zest, thyme, garlic, red wine vinegar and black pepper and whisk to blend.
- Rub steaks with the marinade and place in a zip-top bag or non-reactive dish and refrigerate overnight.
- Place the dried peppers in a hot skillet and lightly toast over a low flame.
- Let cool and then remove the stems and seeds.
- Roughly chop the peppers.
- Put the peppers and remaining ingredients in a small blender and process until finely chopped.
- If whole seeds or peppercorns remain, mash them by hand in a mortar and pestle and then add to the mixture.
- When ready to grill the steaks, heat a charcoal or gas grill on high heat. Remove steaks from the bag or dish and lightly sprinkle both sides with the rub.
- Cook over a hot grill, searing on one side, then flipping once.
- Cook to desired temperature, preferably medium-rare (130-135 degrees F on a digital thermometer)
- Let rest for a few minutes before serving.