Smoked pasilla seared cervena denver steaks
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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