- 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
ingredients
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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Giant Chipotle-Rubbed Steaks With Cilantro-Lime Butter. To import, drag image to your MacGourmet recipe box.