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Grilled Bone-In Ribeye With Chili Garlic Paste

by , Chef, Crush, Seattle, Washington

Grilled Bone-In Ribeye With Chili Garlic Paste

Serves 4

  • 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

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