This is a fantastic way to add a southwestern flare to a porterhouse steak. With a quick sear on the grill, the chipotle paste is locked in making this dish very flavorful.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: Serves 2 to 4
Ingredients:
2 pounds porterhouse steak
5 cloves garlic, minced
1 tablespoons chili powder
3 tablespoons vegetable oil
2 teaspoons kosher salt
1/2 teaspoon chipotle chili powder
1/2 teaspoon black pepper
Preparation:
Combine garlic, chili powder, salt, oil and pepper in a small bowl. Mix until it forms a thick paste. Rub paste over the entire surface of the steak. Wrap steak in plastic wrap and refrigerate for several hours. Preheat grill. Grill steak over as high a heat as you can for 2 minutes. Flip and continue grilling for 2 more minutes. Move to a cooler part of the grill or reduce heat to medium. Continue grilling until done. About 4 minutes per side.
Ingredients
1 x Rib eye steak per person
Extra-virgin olive oil
2 teaspoons pure salt flakes salt,
½ teaspoon ground black pepper
½ cup unsalted butter
2 large garlic cloves, coarsely chopped
4 extra-large prawns (peeled and deveined, tails left on).
Ingredients
- 1/4 cup vegetable oil
- 4 pounds meaty beef bones (such as shank or neck bones)
- 1 large onion, sliced
- 4 litres water
Preparation
Stock can be prepared ahead of time and stored in refrigerator. Heat.
Ingredients
- 6 large potato’s (2 potato’s per person).
- Fresh vegetable oil
- Salt Flakes
Preparation
Roughly peel the potato’s then cut them into long strips approx. 1cm square. Try to keep the size as even as.
