Before cooking, the meat is brought to room temperature to it is evenly fried on all sides. Thick ribeye steaks on the grill will take only 5 minutes on each side for a weak roast, then you can fully enjoy their juiciness and tasteful. As spices, only salt and black pepper are used, and additional smoked aroma will give him the smoke of hickory chips, which the coals of the grill sprinkle before frying. Serve fire steak grilled tomato and vegetable physalis salsa with hot chili de arbola and jalapenos.
The author of the recipe is Curtis Stone, a chef, culinary writer and TV host
AT ремя: 55 мин.Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Steak
- 4 boneless ribeye steaks (each weighing approximately 350 gr. And 2.5 cm thick.)
- 1 tbsp. l olive oil
- Special equipment: 3 tbsp. soaked hickory chips in water for 1 hour, smoke box or aluminum pan size 22×32 cm. (if using a gas grill)
Salsa
- 3 tbsp. l olive oil
- 2 dried pods of chili de arbola
- 8 pcs large vegetable physalis, peeled and washed
- 3 medium tomatoes of non-hybrid varieties (approximately 0.6 kg.)
- 2 pods of red jalapenos
- 1 green jalapeno
- 1 bunch green onion, trimmed
- Vegetable oil, for grilling
- 2 cloves of garlic
- 1 tbsp. coarsely chopped fresh cilantro
- Juice 1 Lemon
Recipes with similar ingredients: beef, salsa sauce, tomatoes, jalapeno pepper, pepper de arbol, physalis vegetable, cilantro
Recipe preparation:
- Make salsa: Preheat the grill to high heat. Вin a small skillet with a thick bottom, mix olive oil and chili de arbol and sauté over medium heat, about 4 minutes, or until chili will not fry and will not turn black. Remove the chili from the butter. Allow the oil to cool slightly.
- On a large baking sheet, put the vegetable physalis, tomatoes, jalapenos and chives and mix with chili oil, salt. Lightly grease the grill with vegetable oil, put the vegetables on grate and close. Fry vegetables, turning over only once, until they almost do not turn black; do not panic if tomatoes and physalis burst and fall apart – this is a sign that they are ready.
Time for preparing
: 8 minutes on each side for tomatoes and vegetable physalis, about 6 minutes on each side for jalapenos and about 3 minutes with each side for green onions. Place vegetables with tongs on baking sheet and let cool a little. Meanwhile, leave the steaks at room temperature for about 30 minutes.
- If necessary, clear the jalapenos of the stalks and seeds. Not remove the charred skin. Mix fried vegetables in a blender, garlic, cilantro, lemon juice and toasted chili de arbola and grind until smooth. Salt salsa to taste. You will get about 5 tbsp. salsa; it can be stored in the refrigerator in a sealed container up to 5 days.
- Fry steaks: reduce grill heat to medium. If a use a gas grill, pour wood chips into the smoking box and close it; or pour chips into a foil mold. Put box or foil on a lit burner. If you use coal grill, spill chips on hot coals.
- Grease the steaks with olive oil and sprinkle with salt and black pepper. When you see wood chips begin to smoke, put the steaks on the grill and fry for 4-5 minutes on each side, or until the meat will not become slightly elastic to the touch when pressed with the tip finger, for light roasting. Put steaks on a cutting board and let rest for 5 minutes without covering. Serve Steaks with salsa.
