Mexican Spice Campfire Steaks

Mexican Spice Campfire Steaks

Good Lord, just thinking about these steaks makes me hungry. I found this recipe a while back at foodandwine.com and ABSOLUTELY LOVE IT. You can premix the seasoning and premake the butter and be ready to go in a moment’s notice.

Neither of us felt like cleaning the big grill, so Andrew popped out the propane campfire grill and cooked them on there. And they had the perfect crisscross pattern on them. I had to post the picture that came with the recipe because when Andrew brought the steaks in I completely forgot to take a picture.

Well, I was also very busy eating Onion Strings. I mean *cough* frying Onion Strings. I was frying them. And I wasn’t standing next to the fry daddy eating them as they came out of the hot grease. Just so you know…

Mexican Spice-Rubbed Rib Eyes with Lime Butter

Ingredients

• 4 tablespoons unsalted butter, softened
• 1 small garlic clove, minced
• 1/4 teaspoon finely grated lime zest
• 1 tablespoon fresh lime juice
• Kosher salt
• 1 1/2 teaspoons sweet paprika
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons chipotle powder
• Four 12-ounce, 1-inch thick, boneless rib eye steaks
• Vegetable oil, for the grill

Directions

·         Light a grill or preheat a grill pan. In a small bowl, combine the softened butter (not liquefied cause then it’ll taste yucky), garlic, lime zest, lime juice and a pinch of salt.

·         In another bowl, combine the paprika, cumin and chipotle powder with 1 1/2 teaspoons of kosher salt. Rub the mixture all over the steaks.

The spices smell divine.

• Oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes.
• Transfer the steaks to plates and top with the lime butter. Let the steaks stand for 3 to 4 minutes before serving.

And if that wasn’t tasty enough, this is what we ate with them.

Onion Strings

(From my Pioneer Woman cooks cookbook – I LOVE her stuff)

Ingredients

• 1 whole Large Onion
• 2 cups Buttermilk
• 2 cups All-purpose Flour
• 1 Tablespoon (scant) Salt
• ¼ teaspoons (to 1/2 Teaspoon) Cayenne Pepper
• 1 quart (to 2 Quarts) Canola Oil
• Black Pepper To Taste

Preparation Instructions

Note: The recipe calls for ½ teaspoon of cayenne pepper but I upped mine to 1 1/2 teaspoons just to give it a little kick. Not a big kick, a little kick.

·         Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour. You could use milk but….why? Cause anything fried is better with buttermilk.

·         Combine dry ingredients and set aside. Heat oil to 375 degrees.

·         Grab a handful of onions (with tongs and break up a little bit), throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.

·         Repeat until onions are gone.

·         Tell your children to go wash their hands and eat a few while they’re gone.

·         Also have them set the table.