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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 26 2018

Sauces For Stittsworth Steaks - Green Chile Aioli

4 large unpeeled garlic cloves
1 large poblano
3 tablespoons fresh lime juice
1 large egg yolk
1 serrano or jalapeño, chopped
1/2 teaspoon cumin seeds
1 cup cilantro leaves
1/2 cup vegetable oil, plus more for grilling
Salt

Preheat the oven to 350°. Wrap the garlic in foil and bake for about 30 minutes, until soft.

Over an open flame or under a preheated broiler, roast the poblano until charred all over; let cool. Peel, seed and stem the poblano and coarsely chop it. Transfer to a blender.

Squeeze the soft garlic cloves from their skins into the blender. Add the lime juice, egg yolk, serrano, cumin and cilantro and puree.

With the machine on, slowly pour in the 1/2 cup of oil until emulsified. Season with salt.

Let the grilled steak rest for 5 minutes. Slice and serve with the aioli.