Chili-Rubbed Rib-Eye Steak with Corn & Green Chile Ragoût
This spice-rubbed steak get a nice kick from a poblano pepper. Poblanos vary a lot in spiciness, so taste yours before you add it to the pan and hold back a bit if it’s too hot. If you want more heat, add a minced jalapeño along with the poblano.
1 tsp. chili powder
1 tsp. ground coriander
1 tsp. kosher salt; more to taste
Two 8-oz. boneless beef rib-eye steaks (about 3/4 inch thick)
2 tsp. canola or other vegetable oil
1 small poblano or other mildly hot fresh chile (Anaheim or Italian frying pepper), seeded and cut into 1/4-inch dice (about 1/2 cup)
Freshly ground black pepper
1 generous cup fresh corn kernels (from 2 medium ears)
1/2 cup heavy cream
1 Tbs. minced oil-packed sun-dried tomatoes (from 2 medium tomato halves)
1 Tbs. fresh lime juice
In a small bowl, mix the chili powder, coriander, and salt. Rub the mixture on the steaks.
Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Drizzle the steaks with oil and grill, turning once, until medium rare, 3 to 4 minutes per side. Transfer to a plate and cover loosely to keep warm.
Meanwhile, heat the oil in a 10-inch skillet over medium heat. Add the chile, season with salt and pepper, and cook over medium-high heat, stirring frequently, until softened and starting to brown, about 2 minutes. Add the corn and continue to cook until it’s slightly browned, 1 to 2 minutes more. Add the cream and boil until it has reduced and the mixture is thick, 1 to 2 minutes.
Remove from the heat, stir in the sun-dried tomato, lime juice, and the accumulated juices from the steak. Taste and add more salt and black pepper, if you like. Serve the rib-eyes whole or slice them and arrange on plates. Serve immediately, with the corn ragoût on top or alongside.
If you don't have a grill you can also pan-sear these steaks: Before making the corn ragoût, heat the 2 tsp. of oil in a 10-inch cast-iron or heavy-duty skillet over high heat until very hot. Add the steaks, reduce the heat to medium high, and cook until they are well browned and done to your liking, about 3 min. per side for medium rare. Transfer to a plate and cover loosely to keep warm while you make the ragoût in the same pan. You could also use New York strip or skirt steaks, though cooking time will vary.
Keep it simple and serve with Basic Grilled Tomatoes
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 87
, pp. 78A
September 1, 2007