Steak With Cascabel Chile And Lime Recipes

GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER

Steps:

• Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
• Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
• Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
• Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
• Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
• Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
• Remove from the grill and top with garlic-lime butter.

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.

CHILI-LIME FLANK STEAK

Steps:

• Grate the zest of 1 lime; cut the lime in half. Combine zest with the chili powder, brown sugar, thyme, cumin, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Squeeze the zested lime over the steak and use the lime halves to rub the juice into the meat. Rub the spice mixture on both sides of the steak. Let stand at room temperature, 30 minutes.
• Meanwhile, preheat a grill to medium high. Brush the grates with vegetable oil. Grill the steak until well browned, about 8 minutes. Flip and grill until a thermometer inserted sideways into the center registers 130 degrees F to 140 degrees F, 5 to 7 more minutes for medium rare (the thinner edges of the steak will be cooked to medium).
• Transfer to a cutting board and let rest 10 minutes. Season with salt and thinly slice against the grain. Serve with lime wedges.

3-INGREDIENT CHIPOTLE-LIME GRILLED STEAK

Steps:

• Blend chile, adobo sauce, 1 tsp. lime zest, lime juice, oil, 1 1/2 tsp. salt, and 1 tsp. pepper in a blender until smooth. Place steak in a large resealable plastic bag, pour marinade over, and toss to coat. Marinate, tossing occasionally, at least 30 minutes at room temperature, or chill overnight.
• If chilled, let steak sit at room temperature 30 minutes. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare, 2-3 minutes per side for skirt; 3-4 minutes per side for flank. Let rest 10 minutes before thinly slicing against the grain (to make slicing easier for skirt steak, cut into 5-6" segments, then slice against the grain).
• Transfer to a platter and top with remaining 1/2 tsp. lime zest; season with salt and pepper. Serve with lime wedges alongside.

STEAK CHILI

Steps:

• In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent.
• Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.