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In Reply to: Re: Yum-O!!! posted by Celtic Wolf on August 26, 2008 at 23:16:55:
I can post the recipe; I just have no self control when it comes to taking a picture. What I am thinking is eat...get camera....eat……get camera....eat....get camera, and eat always wins.
Besides, I know most folks here can take a better picture then I can if they want to try the recipe. I know for sure my pictures of food do not do the final dish justice. LOL
We had this family reunion one year and everyone was supposed to send in a picture of the pot luck dish they were going to bring. I sent a picture of the dish I was going to make, which will remain nameless. The family took one look at the picture and said no thanks. Well the dish tasted great, the picture made it look like poop. Oh yer I made the dish anyway and no one knew it was the one in the picture. LOL.
Spice-Crusted New York Strip Steaks from Bobby Flay's 'Mesa Grill Cookbook':
Ingredients
2 tablespoons ancho chile powder
1 tablespoon Spanish paprika
1 tablespoon ground coriander
1 tablespoon dry mustard
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chile de arbol
Kosher salt
Freshly ground black pepper
4 (12-ounce) New York strip steaks (Note: I used boneless rib steak}
2 tablespoons canola oil
Procedure
1. 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.
2. Preheat a 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.
3. 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.
4. Note: I deglazed the pan with red wine for an instant sauce to top the steaks.