Smoked pasilla seared cervena denver steaks

Yield: 4 servings

Measure Ingredient
For the venison steaks-
2 eaches Smoked pasilla chilies,
Stemmed and seeded
1 teaspoon Whole coriander, toasted and
Ground
1 teaspoon Whole comino, toasted and
Ground
1 teaspoon Black peppercorns, toasted
And ground
2 pounds Cervena denver leg cut in 4
8 ounces Pieces
2 tablespoons Olive oil
Salt to taste
For the salsa:
1 Whole fresh mango, peeled
And small diced
1 Whole small jalapeno,
Bruniose
½ small Red onion, burniose
1 small Red bell pepper, bruniose
¼ Bunce fresh cilantro,
Chopped fine
1 ounce Orange juice, freshly
Squeezed
2 ounces Lime juice, freshly
Squeezed
Salt to taste

For the steaks In a large saute pan on medium high heat, toast chilies, whole coriander, whole cumin and black peppercorns until they start to slightly brown and the aromas begin to increase. Then remove from heat and cool. Grind the spices in a spice grinder until coarse. Rub steaks with the olive oil and season with pasilla chile crust and salt. Grill over hickory wood until steaks are medium rare.

Let meat rest about three minutes before slicing. Slice and serve.

For the salsa:

In a small bowl, add mango, jalapeno, onion, red bell pepper, cilantro and orange juice, mix lightly. Finish to taste with lime juice and salt.

Yield: 4 servings

CHEF DU JOUR BROTHERS RATHBUN SHOW #DJ9487

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