Red Chile-Coriander Steaks

• Gluten free
• Paleo

• Meat

  • 24 oz Sirloin steaks, Petite

• Produce

  • 1 clove Garlic
  • 10 Guajillo chile peppers (2 oz, dried
  • 5 Habaneros, dried
  • 2 Lemons, juice and finely grated zest of
  • 5 Pasilla or ancho chile peppers, dried
  • 5 Thyme, leaves from sprigs of

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1 tbsp Coriander seeds
  • 5 tbsp Kosher salt
  • 2 tbsp Peppercorns, whole
  • 1 tbsp Red pepper flakes
  • 2 tbsp Spanish paprika, Smoked

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 1 tbsp Red wine vinegar

• Nuts & Seeds

  • 1 tbsp Cumin seeds

Found on ameessavorydish.com

Description

Ingredients

• Four 6-8 oz Petite Sirloin Steaks
• 1 tbsp kosher salt
• ¼ cup extra virgin olive oil
• juice and finely grated zest of 2 lemons
• leaves from 5 sprigs of thyme
• 1 clove garlic, minced
• 1 tbsp red wine vinegar
• 1 tsp freshly ground black pepper
• 5 dried habaneros (1/2 oz- I omitted these in our recipe)
• 5 dried pasilla or ancho chile peppers (2 oz- I used dried ancho chile powder)
• 10 dried guajillo chile peppers (2 oz)
• 1 tbsp crushed red pepper flakes
• 2 tbsp smoked Spanish paprika
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 2 tbsp whole peppercorns
• 4 tbsp kosher salt

Directions

• In a small bowl, combine 1 tbsp of the kosher salt, olive oil, lemon juice and zest, thyme, garlic, red wine vinegar and black pepper and whisk to blend.
• Rub steaks with the marinade and place in a zip-top bag or non-reactive dish and refrigerate overnight.
• Place the dried peppers in a hot skillet and lightly toast over a low flame.
• Let cool and then remove the stems and seeds.
• Roughly chop the peppers.
• Put the peppers and remaining ingredients in a small blender and process until finely chopped.
• If whole seeds or peppercorns remain, mash them by hand in a mortar and pestle and then add to the mixture.
• When ready to grill the steaks, heat a charcoal or gas grill on high heat. Remove steaks from the bag or dish and lightly sprinkle both sides with the rub.
• Cook over a hot grill, searing on one side, then flipping once.
• Cook to desired temperature, preferably medium-rare (130-135 degrees F on a digital thermometer)
• Let rest for a few minutes before serving.