Tag: New Mexican Steak

New Mexico – such a beautiful state. So colorful, so wild, so western. Yet very cosmopolitan in its own right – Santa Fe’s art community and  Albuquerque’s balloon-filled morning skies are not to be missed.

When we lived in Las Vegas (Nevada); we could travel anywhere in the world – if asked the question “Where are you from?” the answer “Las Vegas” needed no further explanation – like New York or Paris – you just knew what was meant by the answer. That is unless we were anywhere in or near New Mexico.  There is a Las Vegas New Mexico, not to be confused with the Vegas strip. While traveling through New Mexico, you had to clarify which Las Vegas.

The food of New Mexico has a Mexican influence; while remaining distinctively “New Mexican” flavor. Go to a Mexican Restaurant; Sopaipilla are found on the dessert menu. Sopaipillas are fried puffs of billowy pastry served with honey and a dusting of powdered sugar. Dine out in New Mexico, and Sopaipilla comes with dinner much the same way rolls come with your steak. Why? Depending upon the dish, you need that honey to coat your tongue and help put out the fire raging in your mouth. It’s take a bite of food, then follow-up with some honey, fan yourself, then take another bite of food. New Mexican is an animal all its own – somewhere between Mexican and Tex-Mex with a lot more spice. New Mexican cuisine is a regional cuisine developed in uniquely isolated circumstances and is therefore not like any other Mexican food in the United States. In New Mexico, green chile is hotter than red chile. New Mexican Green Chile pepper is grown in the state’s very high altitude (4,000–8,000 ft) and dry, hot climate of the state. Much like grapes for wine, these growing conditions contribute, along with genetics, to giving New Mexico green chile its distinctive deep green color, texture, and flavor. The climate of New Mexico tends to increase the capsaicin levels in the chile pod compared to pods grown in other regions. This results in the possibility of hotter varieties. New Mexico green chiles can range from mild to extremely hot. And some form of chile pepper is in everything. And yeah, it’s good stuff!

New Mexican Grilled Flank Steak
Spice Rub
1 teaspoon ground cumin
1 tablespoon kosher salt, or to taste
2 teaspoons ground coriander
2 teaspoons New Mexican Chile
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder (optional)
1 teaspoon cayenne pepper

To make the spice rub: In a baking dish large enough to fit the steak, stir together all the ingredients.

Add the steak to the spice rub, turning to coat the meat thoroughly with the rub and pressing with your fingers to help the rub adhere to the meat. Cover the pan, place in the refrigerator at least 1 hour. The longer the better, up to 6 hours for the rub to really flavor the steak..

Flank Steak – Ready to Grill
1 flank steak (about 3 pounds)
Olive oil for the grill

When you’re ready to cook the steak, let it rest at room temperature while the grill is heating. Build a hot fire in a charcoal grill or preheat a gas grill to high. Using a grill brush, scrape the heated grill rack clean. Lightly coat a paper towel with oil and, holding it with long tongs, carefully rub the oiled towel over the grill rack.

Place the flank steak directly over the flame or heating element grill and let it cook, undisturbed, for about 3 minutes. Rotate the steak 90° and let it cook, undisturbed, for another 3 minutes. Flip the steak and repeat on the other side so it cooks another 3 minutes undisturbed, is rotated 90°, and then cooks 3 more minutes. If you like your steak medium-rare, it should be done at this point

Although not recommended; if you like your steak medium or well done, transfer the steak to a cooler part of the grill for a few more minutes to cook to the desired doneness.

Transfer the steak to a cutting board, cover it loosely with foil, and let it rest for 10 minutes. Carve flank steak against the grain into slices about 1/2 inch thick, pile the slices onto a platter, and serve immediately.

Great with warm tortillas, rice and beans.