Curiosity Meets Cravings: Discover the Flavors of Chilean Steak with Pepper Sauce
For our fist cook on our new charcoal grill, we are fixin’ up a delicious Chilean recipe: Chilean Steak with Pepper Sauce!
Things to know:
Is Chile known for steak?
Chile like Argentina is most famous for its asados, the open-fire barbecues featuring beef, pork, lamb, chicken and more. However, there is a tremendous variety of food served in Chile, from steak to sushi and all points in between.
How do you grill with charcoal for beginners?
1. Place the appropriate amount of charcoal in a chimney and light it.
2. Determine the method of cooking you are to use, arrange the charcoal as appropriate, place the cooking grate into position and close the lid.
3. Ensure the grill vents, or dampers, are open.
4. Wait 10 to 15 minutes as the grill heats up.
5. Oil the grates, clean the grate with a grill brush if necessary and oil again.
6. Place food onto the cooking grate.
How long do you let charcoal burn before cooking?
You should let charcoal burn for about 20-30 minutes before cooking (I do this in 2 steps). This ensures the coals are hot enough, have finished producing thick smoke and volatile organic compounds (VOCs), and have had time to heat your grill.
Do you leave the vent open on a charcoal grill when cooking?
This depends on what you are cooking and what method you are using. Typically the lower vent is fully open and the top adjusted as necessary, but there are exceptions. For example, this recipe which uses skirt steak, you will not put the lid on for the entire cook, but the bottom vents should be full open.
What’s the difference between skirt steak and outside skirt steak?
The outside skirt steak is know for being more tender, flavorful and better marbled than the inside skirt steak. If you market is labeling the cut as just “skirt steak,” odds are it is inside skirt steak. The outside set is certainly worth the additional cost.
Ingredients:
2 pounds skirt steak
2 red ripe tomatoes
1 poblano pepper
2 green onions, chopped
1/2 cup chopped cilantro
1/2 cup EVOO
1 lemon (for juice)
Directions:
1. Cut the tomatoes in half and remove the pulp and seeds. De-seed and de-stem the poblano. Finely chop the tomatoes, pepper and green onions. (Can be done in food processor with shorts bursts.)
2. Transfer the above mixture to a large mixing bowl and stir in the cilantro, lemon juice and EVOO. Taste for seasoning and add salt and pepper as desired.
3. Set up your grill for direct grilling and preheat to high.
4. Prior to cooking, brush the grates with oil, season the steaks with salt, pepper and garlic salt and grill the steaks to preference (takes about 3-5 minutes per side for medium).
5. Transfer the steaks to a platter, spoon on the pepper sauce (called pebre in Chile) and serve additional sauce on the side. ENJOY!
Equipment used:
Dyna-Glo 32-in W Stainless Steel and Black Barrel Charcoal Grill
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