SPICY BARBECUED RIB-EYE STEAKS WITH SMOKED VEGETABLE SALSA
Categories Beef Garlic Marinate Backyard BBQ Steak Spice Summer Grill Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Mix first 7 ingredients in medium bowl. Using fork, mash in garlic. Using 3 tablespoons spice mixture for each steak, rub spices onto both sides of steaks. Whisk corn oil into remaining spice mixture; set oil rub aside. Place steaks in two 13x9x2-inch glass dishes. Cover; chill steaks and oil rub at least 4 hours and up to 1 day.
- Prepare barbecue (medium-high heat). Brush steaks with some of oil rub. Grill steaks to desired doneness, brushing occasionally with oil rub, about 5 minutes per side for medium-rare; let stand 5 minutes. Serve with Smoked Vegetable Salsa .
GRILLED RIB-EYE STEAKS WITH MOUTH-ON-FIRE SALSA
"I buy big, thick steaks to achieve that juicy, rosy medium-rare doneness."
Provided by Curtis Stone
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the salsa: Prepare a grill for high heat. In a small heavy skillet, combine the olive oil and chiles de arbol and cook over medium heat, about 4 minutes, or until the chiles are toasted and beginning to blacken. Remove the chiles and set aside. Allow the chile oil to cool slightly.
- On a large baking sheet, toss the tomatillos, tomatoes, jalapenos and scallions with the chile oil and season with salt. Lightly oil the grill grates with vegetable oil, place the vegetables on the grill and close the lid. Cook the vegetables, turning only once, until they are blackened as much as possible; don't stress out if the tomatoes and tomatillos break open and begin to fall apart-it's a sign that they're cooked through. Aim for these cooking times: 8 minutes per side for the tomatoes and tomatillos, about 6 minutes per side for the jalapenos and about 3 minutes per side for the scallions. Using tongs, transfer the vegetables to the baking sheet and let cool slightly. Meanwhile, let the steaks stand at room temperature, 30 minutes.
- Trim the stems from the jalapenos and remove the seeds, if desired. Do not remove the charred skins. In a blender, combine the blackened vegetables, the garlic, cilantro, lemon juice and the toasted chiles de arbol and blend until smooth. Season the salsa to taste with salt. (You will have about 5 cups salsa; it will keep for up to 5 days, stored airtight in the refrigerator.)
- Make the steaks: Reduce the grill heat to medium high. For a gas grill, spread the drained wood chips in the smoker box and close it; alternatively, spread the wood chips in the foil pan. Place the smoke box or foil pan on a lit burner. For a charcoal grill, sprinkle the drained wood chips over the hot coals.
- Coat the steaks with the olive oil and season with salt and pepper. When you see the wood chips beginning to smoke, set the steaks on the grill grate and grill them 4 to 5 minutes per side, or until the meat feels only slightly resilient when pressed with a fingertip, for medium rare. Transfer the steaks to a carving board and let rest, uncovered, about 5 minutes. Serve the steaks with the salsa.
SMOKED VEGETABLE SALSA
Categories Condiment/Spread Garlic Tomato Vegetable Bell Pepper Hot Pepper Fall Summer Grill Grill/Barbecue Bon Appétit
Yield Makes about 5 cups
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients in large bowl. Add oil; toss gently to coat. Sprinkle generously with salt and pepper.
- Prepare barbecue (medium-high heat). Arrange hickory chips in foil pie pan; place directly atop coals. Allow chips to begin smoking, about 10 minutes. Grill vegetables until tender, turning frequently, about 10 minutes for tomatoes, 20 minutes for chilies, onion, and bell pepper, and 35 minutes for garlic. Transfer vegetables to cutting board. Cool. Remove any loosened peel from tomatoes, chilies, and bell pepper. Peel garlic. Coarsely chop all vegetables; transfer to medium bowl. Mix in cilantro and cayenne pepper. Season with salt and pepper. (Can be made 8 hours ahead. Cover; chill. Bring to room temperature before serving.)
- Also known as California chilies. Available at Latin American markets and many supermarkets.
HOT AND SPICY RIBS
Enjoy these tender, smoked pork ribs, rubbed with a hot spice mixture - a wonderful grilled dinner recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 5h15m
Yield 6
Number Of Ingredients 9
Steps:
- In large bowl, cover wood chips with water; soak 30 minutes.
- Drain wood chips. Prepare and heat smoker using wood chips and adding water to water pan following manufacturer's directions.
- In small bowl, mix rub ingredients. Cut rack of pork in half to fit on smoker rack if necessary. Rub spice mixture into pork.
- Place pork on rack in smoker. Cover and smoke 4 hours 30 minutes to 5 hours or until tender and no longer pink next to bones. If smoking stops, add additional wood chips through side door of smoker. Serve pork with barbecue sauce.
Nutrition Facts : Calories 580, Carbohydrate 2 g, Cholesterol 180 mg, Fat 3, Fiber 0 g, Protein 43 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 0 g, TransFat 0 g
GRILLED SPICED RIB-EYE STEAKS
Steps:
- Prepare grill for cooking.
- Let steaks stand at room temperature 30 minutes. Stir together allspice, cumin, and salt. Pat steaks dry and sprinkle spice mixture onto both sides of steaks to lightly coat, pressing to adhere.
- Grill steaks in 2 batches on an oiled rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side, or until an instant-read thermometer inserted horizontally 2 inches into thickest part of meat registers 130°F for medium-rare. Transfer steaks to a platter and let stand 10 minutes.
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