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
Ingredients:
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

Directions:
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!