Spiced Crusted Strip Steak With Tamarind Sauces Food

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.

GREAT CANADIAN STEAK SPICE

Steps:

• 1. Combine all ingredients and store in an air tight container in a cool dry place away fro heat and light.
• 2. Makes 2 1/2 cups

SEARED STRIP STEAKS WITH NORTH AFRICAN-SPICED BUTTER

Steps:

• For the butter: Using a rubber spatula or wooden spoon, work butter in a bowl until it is softened and very spreadable. Add all other ingredients, and mix until thoroughly combined. Place butter in the middle of a piece of plastic wrap, shape butter into a log, wrap it up, and twist the ends of the plastic to close. Place in the refrigerator until firm, at least 30 minutes.
• For the steaks: Pat steaks dry with paper towels, coat with olive oil, and set aside to come to room temperature, at least 5 minutes.
• Heat a large seasoned cast iron skillet or large frying pan over medium-high heat until hot but not smoking, about 3 minutes. Place steaks in pan and cook, undisturbed so they can get well-browned, about 5 minutes per side for medium-rare. Remove steaks to a dish, top with pats of compound butter, and let rest 10 minutes before serving.

SPICED-CRUSTED STRIP STEAK WITH TAMARIND SAUCES

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.

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.