Fire It Up - Andrew Schloss [38]
INGREDIENTS:
8 beef back ribs (about 10 ounces each)
1 tablespoon garlic-flavored oil, homemade (see Know-How, below) or purchased
¼ cup Seven Pepper Rub
1 cup Steak House Barbecue Sauce
DIRECTIONS:
Coat the ribs all over with the garlic oil, and then sprinkle with the rub. Let stand for 1 hour at room temperature.
Light a grill for indirect medium-high heat, about 375°F. Brush the grill grate and coat with oil. Put the ribs on the grill away from the heat, cover, and cook until the thickest piece of meat can be easily pierced with a fork, about 30 minutes, turning after 15 minutes. Baste frequently with the barbecue sauce during the last 10 minutes of cooking.
Remove to a platter and a serve.
KNOW-HOW: MAKING GARLIC OIL
To makes 2 cups, peel and crush the cloves from 1 garlic bulb and combine with 2 cups olive oil in a small saucepan. Warm over medium-low heat until the garlic starts to bubble, about 8 minutes. Cool to room temperature. Strain and store in a closed container in the refrigerator for up to 2 months.
SKIRT STEAK/PLATE
Multipepper Skirt Steak Fajitas
MAKES 8 FAJITAS
Many beef cuts have obscure names, but some are simple and direct like T-bone and skirt steak. Skirt is the perfect name for this long, flat strip of meat cut from the diaphragm of a steer. It’s dense, tough, and full of deep, meaty flavor. Fortunately, it’s also thin, so it cooks quickly and can be cut across the grain to help tenderize it. That’s traditionally how beef fajitas are made, and ours get extra juiciness from a lime, tequila, and coriander brine and a slew of peppers, both hot and sweet. On the downside, skirt steak can be long and unwieldy. To keep it manageable on the grill, cut the skirt into 1-foot lengths, which you can easily flip with tongs.
INGREDIENTS:
2¼ cups Coriander Brine
2 garlic cloves, minced
2 pounds beef skirt steak
1 teaspoon ground chipotle chile
¼ cup Cumin-Oregano Rub
1 tablespoon canola oil
1 poblano chile, halved lengthwise, stemmed, and seeded
1 Anaheim chile, halved lengthwise, stemmed, and seeded
1 red bell pepper, quartered lengthwise, stemmed, and seeded
1 large onion, sliced ½ inch thick
8 flour tortillas (fajita size)
2 cups of your favorite salsa
4 lime wedges for serving
¾ cup sour cream for serving (optional)
DIRECTIONS:
Combine the brine, garlic, and beef in a 1-gallon zipper-lock bag. Press out the air, seal, and refrigerate for 3 to 4 hours.
Remove the beef from the marinade and pat dry. Mix the chipotle chile into the rub and sprinkle the rub all over the beef. Let stand at room temperature for 30 minutes. Oil the peppers and onion slices and set aside. Spritz the tortillas with a little water and wrap in foil.
Light a grill for bilevel high/medium heat, about 500+/375°F. Brush the grill grate and coat with oil. Grill the steak directly over high heat for 5 to 8 minutes per side for medium-rare to medium-done (135 to 145°F on an instant-read thermometer). Remove from the heat and let rest for 5 minutes.
Meanwhile, lower the heat on a gas grill to medium-high, or on a wood or charcoal grill, place the peppers and onion slices over the medium heat. Grill until blackened in spots but still a bit crunchy, about 5 minutes total, flipping the onion slices carefully with a spatula. Grill the foil pack of tortillas directly over medium heat until heated through, about 2 minutes per side. Set aside and keep warm. Remove the peppers and onions from the heat and slice into thin strips. Arrange on a platter.
Cut the steak across the grain on the diagonal into thin slices and arrange on the platter along with the lime wedges. Allow guests to roll up the beef, peppers, and onions in tortillas with the salsa, sour cream (if desired), and a squeeze of lime.
HANGER STEAK/PLATE
Rosemary Hanger Steaks Crusted in Mustard and Gruyère
MAKES 6 SERVINGS
Hanger steaks are cut from the plate of a steer, just