Steak With Cascabel Chile And Lime Recipes

STEAKS IN GARLIC LIME MARINADE (PALOMILLA)

Steps:

• Combine all ingredients except for the steaks in a food processor or blender. Process until the mixture is a smooth liquid paste.
• On a plate or in a zip top bag, combine 1/2 of the marinade with the steaks, making sure the meat is well coated. Let sit in the refrigerator for 1/2 hour. Reserve the remaining marinade.
• Grill the steaks over high heat, 2-3 minutes per side, basting if desired with the remaining marinade.
• Remove to a serving dish, brush with any remaining marinade, and serve.

BEEF TENDERLOIN WITH CASCABEL CHILE AIOLI MARINADE

Steps:

• Preheat oven to 450 degrees.
• Place roasting pan on stove and heat oil over medium-high heat.
• Pat tenderloin with paper towels.
• Sprinkle all over with salt and pepper.
• Place in roasting pan with oil and roast in oven (or in a hot, covered grill).
• While meat cooks, toast Cascabel chile in a small skillet over high heat,.
• turning pieces once, until blistered and fragrant. I recommend using a Cascabel chili as it has a tangy medium hot flavor.
• Let cool until brittle.
• Using a mortar and pestle, pound chile into a powder.
• Mix powder in medium bowl with remaining ingredients to create the aioli.
• Remove meat from oven or grill after 25 to 30 minutes, or when internal temperature is in the 130 to 150 degree range. Because you are using such a hot oven, you may want to check the internal temperature of the meat as the 25 minute mark approaches to make sure you don't overcook it.
• Let rest 10 to 15 minutes.
• Slice and serve with aioli on the side.

STEAK WITH CHILI LIME SAUCE

Steps:

• Remove the seeds from two of the serrano peppers. Add peppers, garlic, soy sauce, fish sauce, lime juice and rice vinegar to a food processor. Pulse until finely chopped. Transfer to a bowl. Cover and refrigerate for 30 minutes.
• In another bowl combine garlic powder, dried cilantro and kosher salt. Rub mixture over steak. Allow to rest for about 20 minutes.
• Heat sesame and olive oils in a large heavy bottom skillet over medium heat. Cook steaks 3-4 minutes per-side for medium rare. Transfer to plate. Cover and allow to rest for 10 minutes.
• Slice and transfer to a serving platter. Spoon chili-lime sauce over the top. Serve immediately.
• Serve with plenty of jasmine rice to soak up the spicy sauce and steak juices.

STEAK WITH CASCABEL CHILE AND LIME

Steps:

• 1. Pull firmly, but gradually, on the chile stems to release the seed pod and stems. Shake out remaining seeds. In a small dry skillet over medium heat toast the chiles, pressing with a spatula and turning, until aromatic and slightly softened, 10 to 15 seconds. Put the chiles in a bowl and barely cover with hot water. Cover the bowl and soak the chiles about 30 minutes. 2. Meanwhile, heat 1 teaspoon of the oil in the same skillet and cook the onion and garlic over medium-low heat until softened, about 4 minutes. Transfer to a blender. Taste the chile-soaking water, and if it's not bitter, save it for the sauce. Lift the chiles from the water and add them to the blender. Add 3 tablespoons chile water and 2 tablespoons tap water (or 5 tablespoons water). Purée smooth, scraping down the sides of the blender. 3. Scrape the paste into a fine-mesh strainer placed over a bowl. Press with the back of a wooden spoon to release the pulp. Stir 1/4 teaspoon of the salt into the paste. 4. Put the remaining oil on a plate and coat the steaks, 1 at a time, on both sides with oil. Season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Lay 2 of the steaks in the hot pan. Spread about 1 teaspoon of chile paste on top of each steak. Cook until the steaks are browned on the bottom, about 5 minutes. Turn the meat and spread 1 teaspoon of chile paste on the cooked side. Cook until the steaks are done to your taste, about 3 more minutes for medium rare. Transfer to a plate and cover to keep warm. Wipe pan. Repeat with the remaining 2 steaks. Serve hot with lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.