Bon Appetit/October 2002

Spicy Barbecued Rib-Eye Steaks with Smoked Vegetable Salsa
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2/3 cup (packed) dark brown sugar 1/3 cup coarse salt 1/4 cup chili powder
1/4 cup coarsely ground black pepper 1 tablespoon ground cumin 2 teaspoons ground coriander
1 teaspoon ground cloves 9 garlic cloves, pressed 8 16-ounce boneless rib-eye steaks
3/4 cup corn oil SMOKED VEGETABLE SALSA: (5 cups) 1-1/2 pounds plum tomatoes, halved lengthwise
4 large fresh Anaheim chilies, halved lengthwise, seeded 1 large onion, quartered lengthwise 1 large yellow bell pepper, quartered
1 head of garlic, top 1/3 cut off, head left intact 1/4 cup corn oil 2 cups hickory-wood chips, soaked in water 1 hour, drained
1 9-inch-diameter disposable aluminum foil pie pan 1/3 cup chopped fresh cilantro 1/4 teaspoon cayenne pepper



1 Mix first 7 ingredients in medium bowl. Using fork, mash in garlic. Using 3 tablespoons spice mixture for each steak, rub spices onto both sides of steaks. Whisk corn oil into remaining spice mixture; set oil rub aside. Place steaks in tow 13x9x2-inch glass dishes. Cover; chill steaks and oil rub at least 4 hours and up to 1 day.
2 Prepare barbecue (medium-high heat). Brush steaks with some of oil rub. Grill steaks to desired doneness, brushing occasionally with oil rub, about 5 minutes per side for medium-rare; let stand 5 minutes. Serve with Smoked Vegetable Salsa.
3 SMOKED VEGETABLE SALSA: Combine first 5 ingredients in large bowl. Add oil; toss gently to coat. Sprinkle generously with salt and pepper.
4 Prepare barbecue (medium-high heat). Arrange hickory chops in foil pie pan; place directly atop coals. Allow chips to begin smoking, about 10 minutes. Grill vegetables until tender, turning frequently, about 10 minutes for tomatoes, 20 minutes for chilies, onion, and bell pepper, and 35 minutes for garlic. Transfer vegetables to cutting board. Cool. Remove any lossened peel from tomatoes, chilies, and bell pepper. Peel garlic. Coarsely chop all vegetables; transfer to medium bowl. Mix in cilantro and cayenne pepper. Season with salt and pepper.

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