Sometimes, we'll go to a restaurant and have a great meal...a great meal that I'd like to replicate at home. This week's recipe is one of those.
Rudy's is a Mexican restaurant near our home in Monrovia, California. On the menu, under "Carne Asada," is this one...what comes out is basically a rib eye steak served with rice and beans.
Here is my version...
INGREDIENTS
4 10- oz choice (or better), 1 inch thick rib eye steaks
1 bunch Mexican green onions (can substitute regular green onions if needed)
1 tablespoon Worcestershire sauce
2 tablespoons melted butter
1-2 tablespoons cayenne pepper
Kosher salt and pepper to taste
Put the steaks in a plastic bowl, platter, large dish, etc.
Sprinkle Worcestershire sauce on both sides .
Brush melted butter onto both sides.
Sprink Kosher salt, black pepper, and cayenne pepper on both sides.
On a hot grill, with burning charcoal on one half only, place the onions over the hot coals for three minutes on each side. Then, put the onions on the other side of the grill (indirect heat). Put the steak over the coals for three minute per side.
Move steaks to indirect heat side of grill. Place one onion on top of each steak. Cook covered (with lid on) 6-7 minutes per side for medium rare.
Place on platter, cover with foil for a 10 minute rest when done.
We like to serve with rice and beans, plus a grille onion you can slice up and eat with the steak, and a little hot salsa sprinkled over the top.
Darryl Musick
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