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Rec. for Troy: Chimayo rubbed steaks w/Serrano mayo

SandiSandi Posts: 107
edited November -1 in EggHead Forum
For the steaks, I had 6 rib-eyes, I used about 1 cup of chimayo chile powder (this is a pure mild chile powder) and covered each side of steaks. Put them in glass dish, drizzled about 1/2 cup of olive oil over. Would prefer to let them sit longer, like over night, but only had 6 hours this time. Grilled them to everyone's desired temp.[p]Serrano Mayo:[p]5 fresh serrano chiles, stemmed, seeded & chopped
1 TBSP white vinegar
1/2 bunch fresh cilantro, stemmed & chopped
1 egg yolk
juice of 1 lime
1/2 tsp kosher salt
1/4 tsp. black pepper
2 cups olive oil (NOT extra virgin[p]Place all ingreds in food processor except oil. Process thoroughly to a mash consistency. With the motor running, slowly add oil in a thin steady stream, continue processing until mix thickens and emulsifies. Cover and refrig. till serving time.[p]Enjoy!

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