Spice Crusted Strip Steaks With Tamarind Sauce Food

STRIP STEAK WITH SPICED SALT

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with foil. Spread 2 tablespoons salt, the coriander seeds, peppercorns, paprika, red pepper flakes, dill seeds and minced garlic in an even layer on the baking sheet and roast until the garlic is dry, about 30 minutes; let cool. Transfer to a spice grinder and pulse several times. (The spiced salt can be made up to 1 week ahead; store in an airtight container.)
• Remove the steaks from the refrigerator about 1 hour before grilling to bring to room temperature; sprinkle each side with 1/2 teaspoon of the prepared spiced salt, then cover with plastic wrap and set aside.
• Preheat a grill to high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners. Wipe the salt off the steaks and pat dry; brush lightly with olive oil. Grill over direct heat until marked on the bottom, about 2 minutes, then rotate 90 degrees F and cook 2 more minutes. Flip the steaks and repeat on the other side, then transfer to the cooler side of the grill (indirect heat); cook 5 more minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes.
• Meanwhile, grill the tomatoes over direct heat, turning, until marked, about 5 minutes. Serve with the steaks and the remaining spiced salt.

SPICE-CRUSTED STRIP STEAKS WITH TAMARIND SAUCE

Steps:

• Heat 1 tablespoon oil in heavy small saucepan over medium-high heat. Add shallots; cook until pale golden, stirring constantly, about 5 minutes. Add garlic and cayenne and stir 1 minute. Add broth, tamarind concentrate, and ginger. Bring to boil. Reduce heat and simmer 10 minutes. Stir in honey and Worcestershire sauce. Season to taste with salt and pepper. Remove from heat; cover to keep warm. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm sauce before using.
• Combine sliced celery, celery leaves, lemon juice, and 2 tablespoons oil in small bowl. Season to taste with salt and pepper. Cover celery salsa and chill. DO AHEAD: Can be made 2 hours ahead.
• Combine cracked peppercorns, cumin seeds, and celery seeds in small shallow bowl. Sprinkle steaks with salt. Press steaks into spice mixture to coat thoroughly.
• Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Place steaks in skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Let steaks rest 10 minutes. Cut steaks on angle into 1/2-inch slices. Divide steak slices among plates. Serve with tamarind sauce and celery salsa.

STRIP STEAK WITH PEPPER CREAM SAUCE

Steps:

• Preheat oven to 200 degrees F.
• Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.
• Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
• Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.

SPICY GRILLED STEAKS

Steps:

• In a small bowl, combine the first eight ingredients. Rub about 1 teaspoon of spice mixture over each side of steaks. , Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

SPICE-CRUSTED STEAKS WITH CHERRY SAUCE

Steps:

• Preheat oven to 350°. In a small bowl, combine cherries and wine; set aside. In a shallow dish, combine the pepper, brown sugar, garlic powder, paprika, coffee, salt, cinnamon, cumin and mustard. Add 1 steak at a time and turn to coat. Cover and refrigerate for 30 minutes. , Place oil in a 10-in. cast-iron or other ovenproof skillet; tilt to coat bottom. Heat oil over medium-high heat; sear steaks, 2 minutes on each side. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 15 minutes. Remove steaks and keep warm., Wipe skillet clean; saute shallot in butter until crisp-tender. Add broth and thyme. Bring to a boil; cook until liquid is reduced by half, about 8 minutes. Stir in cream; bring to a boil. Cook until thickened, stirring occasionally, about 8 minutes. , Stir in the reserved cherry mixture. Serve sauce over steaks. If desired, sprinkle with blue cheese.

STRIP STEAK WITH SPICE RUB

Steps:

• Let the steaks come to room temperature. Pat dry with paper towels. Rub both sides of each steak with the oil and set aside.
• In a small bowl, combine the remaining ingredients with the orange peel, if desired, to create the spice rub. Sprinkle the rub on both sides of the steaks, pressing to adhere to the surface of the meat (some spice rub will be left over).
• If using a gas grill, preheat to medium- to medium-high, depending on your grill. If using a charcoal grill, distribute the hot charcoal or wood briquettes evenly under the cooking area for direct heat. Oil the grate.
• Grill for about 7 minutes per side, or until an instant-read thermometer registers 140 degrees for medium-rare. Let steaks rest, covered, for 5 minutes before serving.

SPICE-CRUSTED NEW YORK STRIP STEAKS WITH MESA GRILL STEAK SAUCE

Steps:

• To make the spice rub, combine the ancho powder, paprika, coriander, dry mustard, oregano, cumin, chile de arbol, 1 tablespoon salt, and 1 tablespoon pepper in a small bowl.
• Preheat a grill to medium-high or preheat a grill pan over medium-high heat. Brush both sides of the steaks with the oil and season with salt and pepper. Rub one side of each steak with about 2 tablespoons of the spice mixture.
• Grill the steaks, rub side down, until lightly charred and a crust has formed, 3 to 4 minutes. Flip over the steaks and continue grilling for 5 to 6 minutes more for medium-rare; the steaks will be bright pink in the middle.
• Spoon some of the Mesa Grill steak sauce into the center of each of 4 plates and top with the steaks. Or serve the sauce on the side for dipping.