Chile Rub
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
50
Spice
61
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Ancho Chile (powder)1 tsp
Cumin Seed1 tsp
Coriander Seed1 tsp
Garlic Powder1 tsp
Cayenne Pepper1 tbsp
Corn Oil90 g
Clarified Butter2 cloves
Garlic (thinly sliced)1 tsp
Ground Cumin2 tsp
Tomato Paste3 tbsps
Light Brown Sugar1.25 cups
Water1 cup
Pale Ale (sierra nevada)2 tsps
Ground Coriander850 g
Spinach (cooked chopped)170 g
Grated Parmesan Cheese1.5 tbsps
Kosher Salt2 tsps
Ground Black PepperDirections:
1
To prepare the chile rub use a small saute pan and toast the ancho chile, the whole cumin and the whole coriander seeds over medium heat on the stove
2
Next, grind the toasted spices in a spice grinder and place with the other ingredients in a small bowl
3
To season the steaks mix the oil and the clarified butter on a serving dish and dredge the steaks in the oil/butter
4
Allow the excess to drip off of the steaks and then coat each side of the steaks with the spice rub before cooking
5
For the Chipotle Chile Sauce: To prepare the sauce, heat a small sauce pot and saute the while onions and the thinly sliced garlic for 1 minute over high heat
6
Next, add the coriander and the cumin and toast these spices for 30 seconds
7
Then, add the remaining ingredients and allow to cook for 30 minutes over medium heat
8
The sauce will begin to thicken, using a blender or a small immersion blender puree the sauce until smooth
9
Serve this sauce with any cut of steak or poultry from the grill
10
For the Creamed Spinach: In a heavy bottom saucepot, reduce the heavy cream by half
11
When reduced, remove from heat and whisk in the cold butter until all is incorporated
12
Next add the Parmesan cheese and cooked chopped spinach, and place back on the stove over low to medium heat for 8 to 10 minutes
13
Stir well during that time
14
To finish, season with the salt and pepper