Sunday, June 20, 2010
Fathers Day Dinner - Arizona Spice Rubbed Steak and Potatoes a L'alsacienne
Oh my goodness!
I can't believe the food we just had for dinner! It was ama-ZING! I am so full, but it's a good full. Everybody enjoyed dinner (except for Crazy Artist, who didn't like the 'crust' on the steak from the rub) and we still have Devil's Food Cupcakes with Cream Cheese Frosting to look forward to later (which I will post about tomorrow).
First I made the Arizona Spice Rub, which was given to me by a friend in Arizona. She swore up and down this was one of the simplest rubs to concoct with more flavor than you could imagine with such few ingredients. I promised I would try it, and I am very glad I did!
In a small bowl, combine 4 tsp ancho chili powder, 4 tsp kosher salt, 2 tsp ground cumin, 2 tsp mustard powder, 2 tsp dried oregano, 2 tsp freshly ground black pepper, 2 tsp garlic powder, and 1 tsp freshly ground white pepper.
Rub this into whatever steak you want to grill. I had 6 bone-in ribeyes about 1 inch thick just screaming to be eaten. Ribeyes are not usually my cut of choice, but they looked fantastic and were on sale. We also used mesquite chips in the smoker box on the grill. Thank goodness you can't eat a smell - because Papa Bear and I would have been too full to eat the steaks when they were done if that were possible!
Then the magic happens...when you place said meat on said grill...you don't said...er, I mean say anything - you simply drool. After about 5 minutes per side and lots of patience, you get this...
I did a quick and dirty garnish of thinly sliced jalepenos, garlic cloves and chopped cilantro that I flash-fried in olive oil.
On to the Potatoes a L'alsacienne!
This is a wonderful French dish that everybody just loves. Hint: There is bacon involved. The added bonus to this dish is that all of the herbs used in this recipe were from the Wicked Garden!!
Cut 2 pounds of potatoes into 1 inch chunks. Put them in a pot and add water to cover and salt the water (about 1 tbsp). Bring to a boil and cook for 5 to 7 minutes. Drain and set aside.
In a large frying pan, melt 2 tbsp butter and 2 tbsp olive oil together. Add 3 slices of diced bacon strips (I used thick cut applewood smoked) and one halved and sliced onion. Cook over medium high heat for about 10 minutes or until the bacon almost begins to crisp.
Then you can reintroduce the potatoes to the party going on in the pan. Stir and cook about 10 minutes, or until the potatoes start to crisp.
Here's where the herbage comes in: Bring to the party 4 tbsp each of fresh chopped tarragon, chives, parsley and thyme:
During this particular process, at least three separate members of the household wandered into the kitchen asking what the fantastic smell was from.
Stir the herbs in and let them wilt into the potatoes and...voila!
Well, Papa Bear loved it. And it was his day, so my job here is done. He even got asparagus from the can! Don't ask...he actually prefers than to fresh.
Tomorrow, we all fight for the leftovers in the fridge....unless I eat them after everyone goes nighty-night...
Arizona Spiced Rubbed Steaks
For the rub:
4 tsp ancho chili powder
4 tsp kosher salt
2 tsp ground cumin
2 tsp mustard powder
2 tsp dried oregano
2 tsp freshly ground black pepper
2 tsp garlic powder
1 tsp freshly ground white pepper
6 steaks of your choice, about 1 inch thick
Garnish, if desired: Thinly sliced jalapeno, garlic clove and chopped cilantro
In a small bowl, combine the rub ingredients.
Set up your grill for direct grilling and preheat to high. If you want, toss mesquite chips on the coals or put them in your grills smoker box.
Season the steaks generously on both sides with the rub. Brush and oil the grill grate. Grill for about 5 minutes. Turn the steak over and grill for about 4 minutes. The internal temperature when read on an instant read meat thermometer should be 140 to 145 degrees F for medium-rare.
For garnish, heat about 1/4 cup olive oil in a small pan until just about to smoke. Add jalapeno, garlic and cilantro and cook until just starting to brown, 1-2 minutes. Serve on top of steaks.
Potatoes a L'alsacienne
2 pounds of potatoes, cut into 1 inch chunks
3 slices of thick cut bacon, diced
1 large onion, halved and sliced
2 tbsp butter
2 tbsp olive oil
4 tbsp chopped fresh tarragon
4 tbsp chopped fresh chives
4 tbsp chopped fresh parsley
4 tbsp chopped fresh thyme
Put the potatoes in a pot and add water to cover and salt the water (about 1 tbsp). Bring to a boil and cook for 5 to 7 minutes. Drain and set aside.
In a large frying pan, melt butter and olive oil together. Add diced bacon and onion. Cook over medium high heat for about 10 minutes or until the bacon almost begins to crisp. Add the cooked potatoes and cook, stirring occasionally, until the potatoes start to crisp (about 10 minutes).
Stir in all the fresh herbs until wilted. Serve warm.