COMMENT:
This steak originated on the cattle drives near the Rio Grande border
when Texas cowboys flavored beef-steaks with Mexican spices. This
dish is thought to be the origin of Texas barbecue.
INGREDIENTS FOR STEAK:
- 4 (10-ounce) rib-eye steaks, center cut
- 2 tbsps adobo spice
- 1 tbsp ground cumin
- 2 tsps ground ginger
- 2 tsps dried thyme
- 1 tbsp granulated garlic
- salt and pepper to taste
METHOD:
In a small mixing bowl, combine all spices except salt and pepper.
Blend well and set aside. Season the steaks on each side with salt
and pepper to taste and then coat with an equal amount of the blended
spices. These spices will form a nice, crisp coating on the steak
when grilled and help to keep the meat juicy. Allow steaks to sit
at room temperature for 1 hour. Preheat barbecue pit according to
manufacturer’s directions. I recommend using mesquite wood
for a true Rio Grande flavor. When the grill is ready, cook steak
on each side for 2-3 minutes, turning occasionally, until done to
your liking. A steak of about 1 inch in thickness will take approximately
3 minutes per side.
INGREDIENTS FOR SAUCE:
- 8 ounces beef gravy or demi-glace
- 2 tbsps canned chipotles in sauce
- 2 tbsps butter
- ¼ cup onions, minced
- ¼ cup celery, minced
- 1 tbsp garlic, minced
- 2 tbsps tequila
- ½ tsp cumin
- salt and pepper to taste
METHOD:
Adobo sauce may be purchased in a can and is merely chipotle peppers
minced in sauce. This may be found at most grocery stores or Mexican
markets. In a sauté pan melt butter over medium-high heat.
Add onions, celery and garlic. Sauté 2-3 minutes or until
vegetables are wilted. Add chipotles and sauce and deglaze with
tequila. Add beef gravy or demi-glace and cumin. Bring to a rolling
boil, cook 2-3 minutes and season lightly with salt and pepper.
When steak is done, serve with generous portion of chipotle sauce. |
