Grilled Bone-In Ribeye With Chili Garlic Paste
by Jason Wilson, Chef, Crush, Seattle, Washington
Chili Garlic Paste
- 2 ounces dried chilies
- 4 ounces Philippine or Thai shrimp paste*
- 6 cloves garlic
- 2 tablespoons fish sauce
- 1 tablespoon Sichuan peppercorns*
- 1 tablespoon chopped ginger
- 3 tablespoons sesame oil
- 3 tablespoons brown sugar
- ½ tablespoon kosher salt
Puree the chilies with all the paste ingredients.
Marinate the steaks in half of the paste for 2 hours. Reserve the other half for garnish.
Preheat the oven to 170°F and preheat the grill to high heat. Place the steaks on a rack and cook in the oven for 25 minutes.
Remove from oven and finish the steaks on a grill, marking both sides until cooked to desired temperature. Slice steak and serve with a cool salad and lime wedges.
Food For Thought: Sichuan Peppercorns
Sichuan peppercorns are a unique and fascinating spice common in Asian cuisines. Despite their name, Sichuan peppercorns are not closely related
to black, white, or green peppercorns. Rather, they are the reddish-brown berries of the prickly ash tree, a member of the citrus family.
Sichuan peppercorns possess an eccentric aroma and flavor that is neither hot nor pungent, instead lending a mildly warm, lemony flavor
with earthy undertones. Sichuan pepper’s most notorious quality is the exhilarating tingling sensation that they create. This tingling combines with
the spicy components in a dish to create a unique flavor, intensifying the piquancy of items like hot peppers. While the tingling intensifies robust spices,
a touch of acidic sweetness cools the palate to relieve intense heat. This allows the full flavor of the dish to come through, enhancing spices
without overpowering delicate flavors.
Pairing: A mojito or Tsingtao beer.
*Available in the Asian foods section of some grocery stores, or in Asian markets