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Chile Rubbed Beef Recipe

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This recipe for Chile Rubbed Beef, by , is from Love has Many Flavors , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, August 21, 2009


4 Beef fillet steaks, 1-inch thick
1 Large bunch arugula, trimmed, washed and dried

Red Chile Rub
1/3 Cup chili powder
1 Tablespoon dried oregano
2 Garlic cloves, minced
2 Teaspoons sugar
3/4 Teaspoon kosher salt

Avocado Salsa

2 Plum tomatoes, halved
2 Jalapeno chiles, halved, seeded and ribs removed
2 Medium-size ripe avocados, halved, pitted, peeled and cut into
1/2-inch cubes
2 Tablespoons fresh cilantro, chopped
1 Garlic clove, minced
1/8 Teaspoon salt

Put the fillet steaks into a shallow baking dish. Prepare the red chile rub: In a spice grinder or mortar and pestle, combine all the rub ingredients and process or pound until finely ground. Spread the rub evenly over both sides of the beef. Cover and refrigerate for at least 2 or up to 6 hours.

Preheat the grill to medium-high; set a vegetable grill rack on top, and brush with oil. Prepare the avocado salsa: Grill the tomatoes and jalapenos, turning occasionally, for 4 to 7 minutes, or until the skins are browned. Remove and set aside until cool enough to handle.

Cut the tomatoes into 1/2-inch dice and put into a medium-size bowl. Mince the jalapenos and add to the bowl. Add the avocados, cilantro, garlic, and salt, mixing evenly. Cover with plastic wrap and set aside.
Grill the fillet steaks for 4 minutes on each side for rare (110 degrees F. on a meat thermometer), or to the desired degree of doneness. Remove to a plate.

To serve, place some arugula leaves in the center of each serving plate. Put a fillet steak on top and spoon some avocado salsa on the top. Serve hot.




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