email this page
Steaks:
4 (10 to 12 ounce) T-bone steaks, cut about 1 inch thick
Coarse salt (kosher or sea)
Cracked black pepper
Sauce:
1/2 cup extra-virgin olive oil
6 jalapeņo peppers, thinly sliced crosswise
6 garlic cloves, thinly sliced
1/2 cup fresh cilantro leaves, coarsely chopped
Instructions
4 (10 to 12 ounce) T-bone steaks, cut about 1 inch thick
Coarse salt (kosher or sea)
Cracked black pepper
Sauce:
1/2 cup extra-virgin olive oil
6 jalapeņo peppers, thinly sliced crosswise
6 garlic cloves, thinly sliced
1/2 cup fresh cilantro leaves, coarsely chopped
1. To grill steaks, build a charcoal fire and rake coals into an even layer. When coals glow orange, fan with a newspaper to blow off any loose ash.
2. Generously season steaks on both sides with salt and pepper. Place steaks directly on embers about 2 inches apart. Grill until cooked to taste, 4 to 6 minutes per side for medium-rare, turning with tongs.
3. Using tongs, lift steaks out of fire, shaking to dislodge any embers. Using a basting brush, brush off any loose ash and arrange steaks on a platter. Let steaks rest loosely tented with aluminum foil.
4. To make sauce, heat olive oil in a cast-iron skillet directly on embers, on side burner of a gas grill or on stove. When oil is very hot, add jalapeņos, garlic and cilantro. Cook over high heat until sauce is aromatic and garlic is lightly browned, about 2 minutes. Immediately pour sauce over steaks and serve at once. Serves 4.
Recipe by Steven Raichlen
2. Generously season steaks on both sides with salt and pepper. Place steaks directly on embers about 2 inches apart. Grill until cooked to taste, 4 to 6 minutes per side for medium-rare, turning with tongs.
3. Using tongs, lift steaks out of fire, shaking to dislodge any embers. Using a basting brush, brush off any loose ash and arrange steaks on a platter. Let steaks rest loosely tented with aluminum foil.
4. To make sauce, heat olive oil in a cast-iron skillet directly on embers, on side burner of a gas grill or on stove. When oil is very hot, add jalapeņos, garlic and cilantro. Cook over high heat until sauce is aromatic and garlic is lightly browned, about 2 minutes. Immediately pour sauce over steaks and serve at once. Serves 4.
Recipe by Steven Raichlen
