Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you a way to prepare a special dish, Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa Recipe. In this video, we fire up the Weber grill and whip up some crazy good rib-eye steak, chorizo, and potato sandwich also know as a Pombazo Mexicano. These potatoes with Mexican chorizo, or chorizo con papas, are easy, authentic, traditional, and awesome with eggs.
You can cook Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa using 67 ingredients and 31 steps. Here is how you achieve it.
Make ready 1 tablespoon of black pepper (whole peppercorns).
Make ready 1-2 tsp of salt.
It’s of Marinade - Optional.
You need 3/4 cup of fresh orange juice.
It’s 1/2 cup of fresh lemon juice.
You need 1/3 cup of fresh lime juice.
Take 2 tablespoon of fresh cilantro, chopped.
Prepare 4 cloves of garlic, minced.
Prepare 1 teaspoon of finely chopped canned chipotle pepper (optional).
Make ready 2 of Serrano chiles.
Take of Steak.
Prepare 2 tablespoons of butter.
Prepare 3 sprigs of cilantro.
Take 1 of garlic clove.
It’s 2 sprigs of fresh oregano.
Take 1 of guajillo chili pepper.
Take 2 of Rib eyes (at least 1 in thick, can be slimmer but its best thicker).
It’s of Chili Sauce.
Prepare 1 of Roasted Tomato.
Prepare 1 of Roasted Red Bell pepper.
Take 3 of Guajillos rehydrated.
Prepare 4 of Purya Chlies rehydrated.
Prepare 1 of Ancho Rehydrated.
You need dash of cinnamon.
It’s dash of cumin.
You need dash of paprika.
Prepare of Salt and pepper.
Prepare of Mango Habanero Sauce.
Prepare 1 of mango.
You need 2 of habanero chili's with seeds no stems.
Make ready 4 of garlic cloves minced.
Prepare 1/4 tsp of minced ginger.
It’s of salt and pepper.
You need 1/2 tbls of cider vinegar.
Take 2 tbls of brow sugar.
You need 1/4 cup of butter.
Prepare of Chorizo Potatoes.
Make ready 1/2 pack of chorizo.
Prepare 3 of potatoes.
Prepare 1/4 of white onion.
Prepare of salt and pepper.
Make ready 1/2 tsp of paprika.
You need 1/4 tsp of chili powder.
Take of Roasted chili corn.
You need 3 of Whole corns cut to kernels.
You need 2 tbls of diced onions.
Prepare dash of chili powder.
You need of lime juice.
You need of salt and pepper.
You need of Jicama Fennel Slaw.
Make ready 1/4 of Julienned Jicama.
It’s 1/4 of Julienned Cabbage.
You need 1/2 of Julienned fennel.
It’s 1/2 tsp of lime zest.
Take 1/2 tsp of orange zest.
It’s 1/2 of lime juiced.
Prepare 1/2 of orange juiced.
Take of salt.
You need 1 tsp of Dijon mustard.
It’s to taste of honey.
Top with the chorizo, potatoes, cheese, cilantro, and salsa.Fold the short sides in and the bottom flaps up, then roll into.For this intensely flavorful rib eye steak from chef Bernie Kantak, restaurateur Peter Kasperski skips the obvious choice—Cabernet—in favor of an Arge.Transfer the steaks to plates and top with the lime butter.
Take all the ingredients for the spice rub except for the salt and place them in a spice grinder (if you don't have one you can mix the spices together in a bowl, just make sure you use ground pepper not whole) and grind for a few seconds so the spices are all mixed together well..
Take the steaks out and place on a tray, and season with salt on both sides and edges of the meat. Then apply a good amount of spice rub to all sides of the steak..
[Marinade-Optional].
The marinade is not fully needed since we already have a spice rub on the steak, but it does help to add another depth of flavor to the meat. All you need to do is squeeze all the citrus juices together in a separate bowl and apply it to both sides of the steak. Add the minced garlic, cilantro, chipotle and serrano to each steak..
Keep the steak on the tray uncovered and place in fridge for at least 2 hours or overnight..
With the steak marinating we can start making the 2 sauces that are for this dish..
[Mango Habanero Sauce].
Blend mango and habaneros in blender until smooth add water if needed..
Melt butter in saucepan on med heat, add garlic and cook for a minute or less. Add mango habanero mixture, ginger, vinegar, sugar, and salt and pepper to sauce pan. cook for a few minutes..
Add to blender and blend until smooth again.
Add to sauce pan on low heat and cook for 4-5 minutes until thickened. Set sauce aside covered for use in plating..
[Chili Sauce].
I know the ingredients say roasted but just in case please roast the tomato and bellpepper..
Add the dried chilies, Guajillos, Ancho, and Purya, to a sauce pan cover chilis with water and set to bowl on high heat until the chilis are soft and pliable..
Add all the ingredients for the chili sauce into a blender and blend until nice and smooth. Taste the sauce and add additional salt if necessary..
[Jicama Fennel Slaw].
For this please julienne the cabbage, fennel, and jicama. Put them in a bowl and add the lime and orange zest on top..
Squeeze the lime and orange juice in a separate bowl, add the mustard and you can also drizzle a little olive oil if you want to thicken up the dressing through emulsification. add the salt and honey at the end to taste. You don't want it to sweet or salty. Set the dressing aside until we plate.
[Roasted chili Corn].
Take the whole corns and cut out all the kernels..
Take a saute pan on med high heat and add a little oil to the pan and start caramelizing the onions. when the onions start to get translucent add the corn and turn heat to high. Keep the flame until you see the corn start turning a little char on it, then reduce to medium and add the lime juice, chili powder, and salt and pepper. Pull off the flame and set aside covered so it stays warm..
[Chorizo Potatoes].
Peel and Dice up the potatoes, and set aside. (you can place the potatoes in some salt water so they don't oxidize)..
Fully cook the chorizo on a saute pan on med heat, then add the potatoes and increase heat to med high, when they are browned, add the onions. Cook for about 3 minutes. Add the paprika, chili powder, salt and pepper. Cook for another 2 minutes more. Make sure the onions and potatoes don't burn, so turn the heat down if needed..
[Cooking the Steak].
Take the steak out of the fridge, 30 mins prior to cooking if possible. Set a cast iron on med high heat and some oil to the pan. When the oil starts to glisten add the steak on, you should hear the sizzle as soon as you lay down the meat..
While 1 side is starting to cook add the butter until it melts down, then add the whole garlic, oregano (stems and all), cilantro, and guajillo chili pepper to the pan. This will flavor the butter..
Check the meat and make sure the steak is browning with some nice char, if it is then flip it over. Put all of the items (garlic, oregano, guajillo, cilantro) on top of the steak, tilt the pan towards you and start butter basting the top of the steak. The pan should still be on the flame. This butter basting will get a lot of flavor and butter goodness on the steak..
Flip when side is browned and charred and repeat above process. Keep in mind the doneness of the steak, if you want it at med rare, rare, you may have to pull out after 2nd side is cooked. When cooked pull out steak and let rest for at least 7 minutes..
[Plating].
I add a some of the chili sauce on the middle of plate first. then lay the corn on top of the chili sauce. I add the potatoes to the middle of the corn. Take the rested steak and slice against the grain into strips and lay them on top of the potatoes. Take your slaw mixture add the dressing on top of the slaw and place to the side of the steak. Put the mango habanero sauce in a squeeze bottle and squeeze around the plate..
Thinly slice the steak against the grain.Cut the potatoes in equal-size chunks and cook until tender.Top tip for making Chorizo, potato and thyme quesadillas.
Mexican-Style Cobb SaladPork. avocado, romaine lettuce, pork tenderloin, olive oil, plain yogurt and.Pepitos (Mexican Steak Sandwiches with Chipotle Crema).Recipe courtesy of Food Network Kitchen.Rub onto steak and set aside.As the potatoes cook we'll start browning the chorizo.
