ingredients

  • 0.00 tsp For the spice paste:
  • 10.00 cloves garlic, peeled
  • 2.50 cups loosely packed cilantro, including stems
  • 7.50 tablespoons chipotle chilies in adobo, or to taste
  • 5.00 tablespoons ground cumin
  • 2.50 tablespoons mustard powder
  • 5.00 tablespoons ground coriander
  • 5.00 tablespoons salt
  • 5.00 tablespoons ground black pepper
  • 0.62 cups fresh lime juice (from 2 limes)
  • 0.62 cups olive oil
  • 5.00 ribeye steaks, each 2 inches thick and about 1 pound

directions

1. 0.00 tsp For the cilantro-lime butter:
2. 10.00 tablespoons butter -- softened
3. 5.00 tablespoons minced cilantro leaves
4. 2.50 clove garlic -- minced
5. 5.00 tablespoons lime juice (from 1 lime)
6. 2.50 tsp freshly ground black pepper.
7. Build a fire in your grill; if using a gas grill, turn both burners to high.
8. Put all spice paste ingredients in a food processor and purée. Rub steaks all
9. over with paste (it will be rather thick) and set aside.
10. Combine ingredients for cilantro-lime butter in a small bowl and mash with a
11. spoon until well mixed and an even consistency.
12. When all coals are covered with gray ash and fire is medium hot (you can hold
13. your hand 5 inches above grill for 3 to 4 seconds), put steaks on grill
14. directly over coals and cook until well seared, about 7 minutes. Turn and cook
15. another 7 to 10 minutes for medium rare. Remove from heat, top each steak with a
16. couple tablespoons of butter, and serve.
17. Yield: 2 servings.
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20. THIS RECIPE HAS BEEN SCALED FROM THE ORIGINAL. COOKING TIMES AND SEASONING AMOUNTS
21. MAY NOT BE OPTIMAL.

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source

Chris Schlesinger

servings/yield

2 servings