Spice Double Rubbed Rib Eye Steak With Ruedas De Fuego

Recipe Ingredients

4 tablespoons	60ml	Cumin seeds
4 tablespoons	60ml	Coriander seeds
4 tablespoons	60ml	Fennel seeds
4 tablespoons	60ml	Mustard seeds
8 tablespoons	120ml	Oregano
2 tablespoons	30ml	Onion powder
2 tablespoons	30ml	Garlic powder
4 tablespoons	60ml	Paprika
6		Bay leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Beef rib-eye steaks - (16 oz ea)
1		Chipotle adobo - (6 oz)
4		Garlic cloves
1		Lemon - juiced
		Extra-virgin olive oil - as needed
4		Poblanos - sliced into rings
2		Red onions - sliced into rings
1 cup	62g / 2.2oz	Flour
1/2 cup	118ml	Buttermilk

Recipe Instructions

Toast and grind the cumin, coriander, fennel, and mustard seeds. Combine these with the oregano, onion powder, garlic powder, paprika, bay leaves, salt, and pepper. Divide the spice mixture into 2 equal parts. Rub both sides of each steak with olive oil and then rub each steak generously with one half of the spice mix and set aside.

In a food processor, puree together the chipotle adobo, garlic, and lemon juice and rub this on the steaks. Let them marinate for 3 hours, refrigerated.

Preheat oven to 350 degrees.

Heat up 2 tablespoons of oil in pan. Cook the steak for approximately 2 to 3 minutes on each side; then finish off in the oven for approximately 4 minutes.

Heat up a pan with about 1-inch of oil. Mix the remaining spice mix into 1 cup flour. While the steaks are in the oven, dip the poblano and the onion rings in the buttermilk, and then dip into the seasoned flour. Fry the rings in the heated oil, turning the rings on both sides until golden brown.

Arrange the steaks on a serving platter and top off with the onion and poblano rings.

This recipe yields 4 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1A21) - from the TV FOOD NETWORK

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