When you look at my food pyramid, there are a lot more blocks in there than in others. For instance, chocolate is its own food group. And so is steak. They say man cannot live by bread alone, and I’m proof of that. I’ve got to have steak at least once a week or I get moody. Kind of like those Snickers® commercials where the person has turned into some jerk but then he’s OK after eating a candy bar. Except a candy bar doesn’t work nearly as well for me as does a good, thick, juicy, hearty, well-seasoned, yummy, super-deliciSTOP IT! steak.
Friends already know that chili is another block in my food pyramid. And I’ll save you the drooling ode to red peppers and spices. What I’m trying to get at is that this recipe covers two of my most important food groups: steak and chili. During the warmer months I cook them on the grill. Who am I kidding? I’ll do them on the grill with a foot of snow on the ground!
2 teaspoons sweet paprika
1 teaspoon ancho chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon light brown sugar
1/2 teaspoon chipotle chile powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 tablespoons fresh lime juice
1-1/2 tablespoons olive oil
Steak – 1 to 2 lbs.
Put all spices in a large resealable plastic bag. Add the lime juice and oil and shake the bag. Let everything blend together and let it get happy.
Add the steak to the bag and seal. Let the steak stand at room temperature for 2 hours.
Light a grill or preheat a grill pan. Grill the steak over moderately high heat, turning once, until cooked to the temperature you prefer.
Remove from heat and let stand for at least five minutes so the juices are reabsorbed before you cut it.
When I first saw a recipe like this, it was for tacos. If that’s what you want to do, use a skirt or flank steak. Slice diagonally across the grain and serve with warm tortillas, pica de gallo, sour cream, salsa, cilantro and other taco toppings of your choice.
If you’re going for a steak steak, I suggest ribeyes or strip steaks. Serve with Mexican rice, refried beans and/or a salad of tomatoes and avocado.
While I prefer to do this one on the grill, it will work just fine in the kitchen. Use a grill pan if you’ve got one, or pan fry it.
Have fun with this and stop back by to tell me about your experience. And don’t forget my most important rule:
Play with your food!
Try my other Mexican Recipes here.
Did you like this recipe? What recipes would you like to learn? Leave me a comment and tell me your thoughts! (And don’t forget to LIKE this post!) Share it using the tiles below.