Cuisine, July 1984
1 1⁄2 hours — 6 Servings | |||||||||||||||||||||||||||||
Ingredients
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InstructionsWipe steak with dampened paper toweling; score one side lightly, at 1-inch intervals, with sharp knife. Combine garlic, oil, chili powder, and cumin in small bowl; blend well with fork. Rub half the mixture well into one side of meat; turn and rub remaining mixture into other side. Sprinkle both sides with salt. Wrap meat tightly in plastic; set on platter or baking sheet and refrigerate overnight. Just before preparing grill, make Mixed Chili Salsa [1]. Prepare fire in grill, using two parts briquets to one part mesquite charcoal; soak mesquite chips in cold water to cover 15 to 30 minutes. When fire is ready, drain chips thoroughly and scatter over briquets. Grill steak 5 to 7 minutes per side for medium-rare. Cut, across the grain, into thin diagonal slices. Serve immediately, accompanied by the salsa. |
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NotesPreparation time does not include marinating time. |