Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 19 2019
Blazing Chile-Lime Stittsworth Steak (Teres Major) Steak
2 limes, juiced
2 Tbsp olive oil
2 tsp chili powder
2 tsp garlic powder
2 tsp coarse sea salt
2 tsp adobo sauce
1 tsp diced chipotle peppers
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground oregano
½ tsp freshly ground black pepper
½ tsp freshly ground white pepper
½ tsp dried lemon peel
4 8- to 12-oz Stittsworth Steaks (teres major)
Whisk together all ingredients except the steaks. Put the marinade and the steaks in a plastic bag and leave for 30 minutes to 2 hours.
Prepare the grill for two-zone grilling, with hot coals on one side and nothing on the other.
Remove the steaks from the marinade, but don’t remove all the marinade from the steaks. Place the steaks over hot coals for 2 to 3 minutes and then rotate 45 degrees to get cross-hatch grill marks.
After 2 to 3 minutes, flip the steaks and repeat the process. Place the steaks on the side of the grill with no heat and close the lid.
Grill until steaks reach desired doneness. You can brush on more marinade at this time to add flavor. Remove from grill and allow to rest for 2 to 3 minutes before serving.