If you've ever eaten at a Brazilian restaurant, you know they are well know for grilling large cuts of beef over an open flame. This recipe makes it simple and easy to get that great flavor with individual steaks and your gas or charcoal grill.
The coriander gives a great pop of citrus flavor and then when you top the steaks with the intensely flavored onion-cilantro relish which is bursting with freshness, the flavor is taken to an entirely different level. (Just a note....the relish is even better the next day! And it's absolutely perfect with tortilla chips as well.)
Let's make the relish first.
2 cups finely diced onions
1/2 cup finely diced jalapenos
1/4 cup white wine vinegar
2 t. chopped orange zest (minced zest is to fine for the relish; zest strips and then finely chop)
2 T. olive oil
1/2 cup chopped fresh cilantro
salt and pepper to taste
Combine onions, jalapenos, vinegar and zest. Let sit 5 minutes then stir in oil. Mix in cilantro just before serving. Season with salt and pepper.
For the beef:
2 t. ground coriander
1 1/2 t. kosher salt
4 been tenderloin medallions, 3/4 - 1 inch thick (4 oz. each)
Preheat the grill to medium. Brush grill grate with oil.
Season steaks with coriander and salt. Grill medallions, covered, until medium-rare, 4 minutes per side; transfer to a plate, tent with foil, let rest 5 minutes.
Top with relish when serving.
From Cuisine at Home Issue 106 July/August 2014
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