Ingredients Jump to Instructions ↓

  1. Steak with Chipotle Rub

  2. 1/4 c corn oil

  3. 5 chipotle chiles, seeded and deveined

  4. 5 ancho chilies, seeded and deveined

  5. 25 cloves garlic

  6. 1 1/2 c salt

  7. 1/4 c dried oregano, toasted

  8. Heat the corn oil in a medium saute pan over medium high heat until

  9. hot but not smoking. Fry the chiles, 1 or 2 at a time, until they

  10. are puffed and brown, about 10 seconds. Do not let them burn or the rub will be bitter. Drain the chiles on paper towels and set

  11. aside until they are cool and crisp.

  12. Grind the chilies in batches in a spice mill until they are a fine

  13. powder. Place the ground chiles and all the remaining ingredients

  14. in a food processor and process. If the mixture seems wet, spread

  15. it in a thin, even layer on a dry baking sheet. Let dry in a cool

  16. oven until no longer moist, about 1 hr. Store at room temperature

  17. in a covered container indefinitely. Makes about 3 1/4 cups.

  18. Brush the steaks on both sides with oil and then season with chipotle

  19. rub. Let marinate. Grill to your liking. Serve with Sweet and Sour Cucumber Relish.

  20. Sweet and Sour Cucumber Relish

  21. 1 cup seeded and diced Japanese cucumber

  22. 1/3 cup finely diced red onion

  23. 2 T spicy sesame oil

  24. 2 T unseasoned rice vinegar

  25. 1 tsp sugar

  26. 1 T soy sauce

  27. Combine all ingredients.


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