T-bone steak

Yield: 4 servings

Measure Ingredient
½ cup Olive oil
1 cup Fresh lime juice
3 tablespoons Minced garlic
1 teaspoon Ground cumin
½ cup Chopped fresh oregano leaves
1½ teaspoon Kosher salt
4 \N 20 ounce center-cut T-bones
\N \N Garnish:
2 tablespoons Whole butter
2 tablespoons Chopped yellow onion
1 tablespoon Chopped garlic
1 tablespoon Chopped habanero chile (can
\N \N Substitute red jalapeno
\N \N Chile)
2 cups Cooked macaroni
½ cup Grated jack cheese
½ cup Puree of roasted and peeled
\N \N Poblano chiles
\N \N Kosher salt and fresh
\N \N Cracked black pepper to
\N \N Taste
16 \N Wild green onions (can
\N \N Substitute scallions)

For the mojo, whisk all of the ingredients together. Marinate the steak in the mojo for 2 hours prior to grilling.

For the garnish, heat butter and saute the onions, garlic, and habanero until just tender. Add the macaroni, cheese, and poblano puree. Mix thoroughly and season to taste.

Grill the steak to the desired doneness and spoon a little of the mojo over it. Grill the green onions. Serve the steak on the macaroni with the green onions on top of the steak.

Yield: 4 servings

GOURMET GETAWAYS SHOW # GG1A04 from Windows on the Green and Chef Robert McGrath


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