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Monday, April 26, 2010

Pass it On Week 3: Brava Steak

Once again, this recipe is not from Jamie Oliver, but I'm sure he would still be pleased.  This is all about getting more people to not only cook, but to cook with more fresh ingredients.  This recipe does just that!!  This one is actually from one of my favorite chefs, Rick Bayless.  I use to watch his show, Mexico-One Plate at a Time, all the time.  I loved it!  He was just so informative, it made his show fun to watch.  Just recently, I watched him take the winning seat on the TV show, Top Chef Masters.  He makes some amazing dishes using very fresh, very local ingredients.

So what is Brava anyway?  Well, in Spanish, Brava means rugged and wild.  And boy oh boy is this steak wild!!!  The puree that the steaks marinate in is made from garlic and serrano peppers. (I tried to get a picture of it, but to no avail).  If you are not a spicy food lover, this will be far too hot for you.  Never fear, you can use another level of pepper.  If you want it a bit less but still like the kick, use one jalapeno.  If you want it even less spicier then that, use 1/2 a pablano.  Even less, use an anaheim.  I think what I'm saying is, use the pepper that best suits your spice level.  I think if you find the right pepper, you will very much enjoy this steak.  Even with using 2 serrano peppers, it was spicy, but not unbearable.  It had a kick, but it didn't kick your butt.

So, go ahead...Pass It On!

Brava Steak
Recipe courtesy of Rick Bayless
3 garlic cloves, unpeeled
2 serrano peppers (or pepper of your choice)
2 Tablespoons lime juice (1 lime)
2 Tablespoons extra virgin olive oil
1/2 teaspoon salt
4 chuck tender steaks (equaling 1lbs.) - or steak of your choice

In a small ungreased skillet, roast the unpeeled garlic and peppers, over medium heat, turning occasionally, until both are soft blotchy brown/black in places, about 5-10 minutes.  Cool, then peel the garlic.  Place the garlic, along with the pepper, lime juice, oil, and the salt in a food processor.  Process until the mixture is as smoothly pureed as possible.  Place the steaks in a Ziploc bag and pour the puree over them.  Seal the bag and let the steaks marinate in the refrigerator for 1 hour.

On a preheated grill or grill pan, cook the steaks 10-20 minutes or until they are cooked to your liking, turning only once.  Let steaks rest a few minutes before cutting into them....then ENJOY!


Miss Meat and Potatoes said...

Go ahead and keep the Jamie Oliver coming sister. Who could ever get enough? Then again, Rick is a delicious alternative. In fact I wish Food Network had more of these two gentleman and less of the 'easy peasy' clones... This looks fantastic as usual Jenn. And I honestly ADORED hearing that your mom and dad enjoyed the ragu. Thanks for sharing that with me;)

StephenC said...

I don't think I'll make this with steak. We've got to cut back on the red meat. However, seems to me that the marinade would go well with chicken or even fish. That's the direction I'll go in.

You don't give yourself enough credit for photos. Sure the yellow ones want for something, but your layout is consistently attractive and your pix really do make your food look appetizing.

Andrea said...

I LOVE RICK BAYLESS! He is my culinary god. I've been following him since I was 13, that's like 20+ years now. Damn I'm old LOL
This steak sounds amazing. I'd go with a lower spice poblano or Anaheim personally as I'm wimpy, but the flavor combo sounds amazing. Looking forward to making this Jenn, thanks!