My Archives: May 2008
Monday, May 5, 2008
A recipe I ran across in Bon Apetit that I want to try this summer.
CHIPOTLE-RUBBED STEAKS WITH GORGONZOLA TOASTS
4 Servings
41/2 bay leaves
1 1/2 tablespoons Hungarian sweet paprika
1 1/2 teaspoons of crushed chipotle chile pepper*
3/4 teaspoon cumin seeds4 1-inch-thick T-bone or rib steaks (about 1 pound each)
1 loaf ciabatta bread, halved horizontally, each half cut crosswise into eight 5x3-inch slices
Olive oil
1 cup creamy Gorgonzola cheese
1 teaspoon chopped fresh thymePrepare barbecue (medium-high heat). Finely grind bay leaves, paprika, chipotle, and cumin seeds in spice grinder. Reserve 1 teaspoon mixture. Transfer remaining mixture to plate.
Sprinkle steaks generously with salt and pepper. Press both sides of steaks into spice mixture on plate and rub to spread evenly. Grill steaks to desired doneness, about 5 minutes per side for medium-rare.
Brush cut sides of bread with olive oil. Grill, cut side down, until slightly charred, about 1 minute. Spread Gorgonzola onto grilled side of each bread slice. Sprinkle cheese with ground black pepper and reserved spice mixture. Return bread to grill, cheese side up. Grill until cheese begins to melt, and bottom of bread is slightly charred, about 1 minute. Sprinkle bread with thyme; place 2 slices on each of 4 plates. serve steaks with bread.
*Crushed chipotle chile pepper can be found in the spice section of most supermarkets.
from Bon Apetit, July 2005, P 95Posted by mike @ 04:42 PM CST [Link] [No Comments]
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