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
~Mojo:-