Chili-Rubbed Rib-Eye Steak with Corn and Green Chile Ragout
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
1 tsp. chili powder
1 tsp. ground coriander
1 tsp. kosher salt more to taste
Two 8-oz. boneless beef rib-eye steaks (about 3/4 inch thick)
2 tsp. canola or other vegetable oil
1 small poblano or other mildly hot fresh chile (Anaheim or Italian frying pepper), seeded and cut into 1/4-inch dice (about 1/2 cup)
Freshly ground black pepper
1 generous cup fresh corn kernels (from 2 medium ears)
1/2 cup heavy cream
1 Tbs. minced oil-packed sun-dried tomatoes (from 2 medium tomato halves)
1 Tbs. fresh lime juice
In a small bowl, mix the chili powder, coriander, and salt. Rub the mixture on the steaks.
Heat the oil in a 10- to 11-inch cast-iron or other heavy skillet over high heat until very hot. Add the steaks, reduce the heat to medium high, and cook until they are well browned and done to your liking, about 3 min. per side for medium rare. Transfer to a plate and cover loosely to keep warm.
Add the chile to the pan, season with salt and pepper, and cook over medium-high heat, stirring frequently, until softened and starting to brown, about 2 min. Add the corn and continue to cook until it’s slightly browned, 1 to 2 min. more. Add the cream and boil until it has reduced and the mixture is thick, 1 to 2 min.
Remove from the heat, stir in the sun-dried tomato, lime juice, and the accumulated juices from the steak. Taste and add more salt and black pepper, if you like. Serve the rib-eyes whole or slice them and arrange on plates. Serve immediately, with the corn ragoût on top or alongside.
Rib-eye steaks are tender, juicy, and cook well in a frying pan, but you could also use New York strip or skirt steaks.
Recipe by Martha Holmberg via finecooking.com