GROUND CHILE PEPPER BLEND -- dried red chile peppers, medium-hot; such as a mixture of guajillo and pasilla and chipotle STEAKS: Four 1 to 1 3/4-pound bone-in rib eye steaks, 1 to 1+1/4 inches thick, at least choice grade and preferably prime grade to serve 4 or more. At least 2+1/2 hours and up to 12 hours before you plan to grill steaks, prepare dry rub, combining ingredients in a small bowl. Coat steaks thickly with mixture. Wrap steaks in plastic and refrigerate. About an hour before you plan to grill steaks, get the onion rings ready for frying. Place onion rings in a large bowl and cover with milk. In a paper or plastic sack, combine flour, paprika, dried chiles, cumin and salt and cayenne pepper to taste. Pour at least 4 inches of oil in a Dutch oven or other large, heavy pan. Remove steaks from refrigerator and let them sit at room temperature for about 30 minutes. Fire up grill for a two-level fire capable of cooking first on high heat (1 to 2 seconds with the hand test) and then on medium heat (4 to 5 seconds with the hand test). Grill steaks uncovered over high heat for 2+1/2 to 3 minutes per side. Move steaks to medium heat, turning them again, and continue grilling for 2+1/2 to 3 minutes per side for medium-rare doneness. The steaks should be turned a minimum of three times, more often if juice begins to form on the surface. If grilling covered, sear both sides of the meat first on high heat uncovered for 2+1/2 to 4 minutes; finish cooking with the cover on over medium heat for 5 to 6 minutes, turning the steaks once midway. Meanwhile, heat oil for the onion rings to 375 degrees. Drain onions and dredge them in the seasoned flour. Fry onions, in batches for 2 to 3 minutes or until crisp. Serve them immediately, piled high on the hot Pyless steaks. Notes: REF: Born to Grill : An American Celebration by Cheryl Alters Jamison, Bill Jamison (Harvard Common Pr, May 1998 ISBN: 155832111X) Hanneman May 1998 >McRecipe Recipe by: Born to Grill, Jamison & Jamison Posted to bbq-digest by "Garry Howard"
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|Serving Size: 1 Serving (125g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 63 (19%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 1.2mg||0 %|
|Sodium 3557.5mg||123 %|
|Potassium 1063.3mg||28 %|
|Total Carbohydrate 65.7g||19 %|
|Dietary Fiber 15.8g||63 %|
|Sugars, other 49.9g|
|Protein 11.1g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 325
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