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Chile Rubbed, Grilled Rib Eye Steak

 

Add a chile rub and, if desired, a quick topping of green chiles and sautéed mushrooms for a feisty flavor. Prepared from start to finish in about 15 minutes, this steak is certainly wonderful enough for your favorite meat eaters.

Cooking time: 13 minutes for medium rare
Yield: 3 or 4 servings

 

1-1/2 to 2 pounds rib eye steaks,
   1 inch thick
1/2 medium lemon
2 teaspoons ground pure hot red chile
2 cloves garlic, minced or
   1 teaspoon garlic granules or
   powdered garlic
Ground black pepper

 

1. Trim any excess fat off the edge of the meat. To prevent curling, cut every 2 inches about 1/4 inch deep into the flesh. Prepare the outdoor grill, or preheat the broiler or stovetop grill to high.

2. Squeeze the lemon on both sides of each steak. Combine the chile and garlic and rub half of the mixture on each side. Add several grinds of pepper to each.

3. Cook for 7 minutes on one side and 6 minutes on the other. Serve at once.

Variation:
While grilling the steak, sauté 6 to 8 mushrooms in a tablespoon of butter until soft; top the steak before serving. For a delicious garnish, add warm parched green chile (fresh, frozen, or canned) to the top of the steak.

Per serving (1/4 recipe):
Calories 290, Protein 35 g, Carbohydrates 1 g, Fiber 0g, Fat 15 g, Saturated Fat 7 g, Cholesterol 101 mg, Sodium 88 mg.

 

Jane Butel's
Quick and Easy Southwestern Cookbook

By Jane Butel
Published by Harmony Books
Hardback, $23.00
246 pages
Publication date: April 1999
ISBN: 0-609-60228-4
Recipe Reprinted by permission.

 

Jane Butel's
Quick and Easy Southwestern Cookbook

Recipes

 


Cookbook Profile Archive

 

This page created May 1999


 


 
 

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