Emily Bayless Project #55 & #56-Carne Asada con Platano Macho y Salsa de Chipotle

I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. I’ve eaten a lot of good stuff. This series is the record of those adventures. Grilled Red-Chile Steak with Sweet Plantains, Red Onion and Chipotle Salsa

It's easy to love steak, right? The smell that triggers Pavlovian salivating gets you every time. One of my friends has been a vegetarian for two decades, she once told me that the smell of steak still intoxicates her.

The preparation is simple enough and combines many of my favorite ingredients, chile, garlic, brown sugar, some spices and you are done. Where I ran into trouble is with cooking the steak to the right temperature. I am of the school that meat should be on the rare side. I turn green like the Incredible Hulk when I have to eat chewy steak. Like all good tree-huggers I eat red meat very sparingly so my paranoia about eating steak the way I like it borders on zealotry. The queen must have it rare. This leads me to constantly under-cook red meat. What you see above is after I "fixed" the meat by putting it back on the grill a second time.

I'll learn one day, right?

To round out this meal Rick recommends grilled plantains, red onions and chipotle salsa. It's a good suggestion, the sweetness of the grilled veggies balances the smoky richness of the meat while the spark of the chipotle makes the whole thing pop.

Posted on August 14, 2011 and filed under Mighty List.