Red Chile-Coriander Steaks
*Slightly adapted from Chef Lamas' recipe for Red Chile-Coriander Rib-eye Steaks
beef, gluten free, grilling
Petite Sirloin Steaks
(4 steaks about 6 oz each)
extra virgin olive oil
finely zested and juiced
sprigs of thyme
use leaves and discard stems
red wine vinegar
freshly ground black pepper
½ oz- I omitted these in our recipe
dried pasilla or ancho chile peppers
2 oz- I used dried ancho chile powder
dried guajillo chile peppers
crushed red pepper flakes
smoked Spanish paprika
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.
*Nutrition info is for a 3 ounce serving of petite sirloin steak. Marinade not included in the calculation.