Julio's Delicatessen

Click here to see a PDF of this recipe without photos.

The only problem with the place we’re staying here in Cozumel – no grill and no cast iron skillet.  How are we supposed to cook steaks!? The answer – use the broiler.  I’ll admit, this is the first time I’ve ever done so, but it will likely not be the last.  The results were great – not as much smoky character as grill-cooked meat, but the marinade provided plenty of flavor.  This is great with some chipotle mashed potatoes, sauteed sweet onions and mushrooms, and a salad.  A nice bottle of red wine also doesn’t suck.

Marinade recipe from Rick Bayless’ Mexican Everyday

• 4 large ribeye steaks (boneless)
• 8 dried ancho chiles, stems and seeds removed
• Oil
• 6 cloves garlic, minced
• 2 – 3 Tb apple cider vinegar
• 2 – Tb lime juice
• 1 tsp oregano
• Salt
• Black pepper

Prepare marinade – Heat a dry pan over medium heat. Toast chile piece for a few seconds on each side.  Place in a bowl and cover with hot tap water.  Add some oil to the pan, then saute garlic until soft but not brown (~ 1 minute).  Transfer to blender jar.  Add the chiles and all other ingredients (except the ribeye) to the jar, including ~1 cup of the water in which the chiles soaked.  Blend until smooth.  Press through a mesh strainer to remove the stray seeds, etc.  You can use now or refrigerate for up to a month.

Cover all sides of the ribeyes with marinade.

Marinate for at least 4 hours, as long as 24 hours.

Remove meat from refrigerator 30 minutes before cooking.  Scrape off as much marinade as possible.  Pat dry with paper towels.

Heat broiler to high (allowing at least 15 minutes).  Broil meat for about 3 minutes per side.   Transfer to a plate and cover with foil.  Rest for at least 10 minutes, then slice into ¾ inch thick slices and serve.

Extra marinade can be turned into a sauce.  Any marinade that has been in contact with the meat should be heated to a boil.  You can also thin it down to steak sauce consistency with tap water or chicken stock.