A Rub, a Marinade, and an Herb Cure for July 4
Categories: Recipes
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| Chef Sean Brasel |
Ready to grill? Give these a go:
Chili-Espresso Rub
Ingredients
2 ancho chilies, toasted
8 star anise, whole
4 cinnamon sticks
½ cup ground espresso
¼ cup chili powder
¼ cup smoked paprika
1 tsp cayenne pepper
¼ cup cumin seed, toasted
¼ cup salt
1 Tbsp black pepper
Directions: Toast the ancho chilies in the oven until they begin to get soft; then remove the seeds and stems. In a separate pan, toast the cumin over low heat. Grind the all ingredients, except the salt, in a spice grinder until fine. Place in a bowl and stir in the salt. Store in an airtight container until ready to use.
Herb Cure
Ingredients
¼ cup kosher salt
1 bunch thyme
6 sprigs rosemary
3 bay leaves
1 bunch flat-leaf parsley
2 tsp crushed red pepper
6 cloves garlic
Directions: Mix all ingredients together and cover meat. Cure the meat in an airtight container for 24 to 48 hours before braising.
Skirt Steak Marinade
Ingredients
3 ½ oz. lemongrass
3 ½ oz. jalapeño
3 oz. caramelized ginger
1 Tbsp brown sugar
3 Tbsp kosher salt
½ jar aji de pancha
8 oz. water
2 ½ cups blended oil
Directions: In a blender, purée the lemongrass, jalapeño, ginger, sugar, and salt. Add the aji de pancha and water. Place the mixture in a bowl and whisk in the oil. Place cleaned and trimmed skirt steak in the marinade for at least 24 hours before grilling.
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