This post is exactly why I have a “downtime” tag and “production-free” category. That said, my wife (the usual food blogger) is sick and been in bed all day. I’ve been out doing various spring projects around the house and yard that winter prevents. I got a fair bit accomplished today. To reward myself I ran down to the local market and grabbed a Ribeye. For some reason, a rare steak + chilies sounded good so I snagged some serranos and habaneros. Then I got home and googled. Here’s what I’m rocking that made my eyes burn after trying the sauce pre-fridge:
*side note: the local microbrew I’m drinking takes on completely different and really amazingly good flavors post chile sauce taste*
Posted verbatim from here
My adjustments: 1 additional habenero- all seeds left in, 1 additional garlic clove, on one big-ass ribeye. Grilled with the sesame and olive oil rubbed on as it cooks. Grill as hot as possible to sear and eat rare.
Serves 2- (unless it’s my big-ass ribeye)
You will need:
4 serrano peppers
3 cloves garlic
1 tablespoon soy sauce
1/4 teaspoon fish sauce
juice of 1 lime
1 tablespoon rice vinegar
1/2 teaspoon garlic powder
1/2 teaspoon dried cilantro
1 teaspoon kosher salt
1 (1 1/2 pound) flat iron steak, about 1 inch thick
1 teaspoon sesame oil
1 tablespoon olive oil
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.