SPICE MIX:
4 tablespoons cumin seeds
4 tablespoons coriander seeds
4 tablespoons fennel seeds
4 tablespoons mustard seeds
6 bay leaves
8 tablespoons oregano
2 tablespoons onion powder
2 tablespoons garlic powder
4 tablespoons paprika
Salt and pepper
MARINADE:
1 (6-ounce) can chipotle adobo
4 garlic cloves
1 lemon, juiced
STEAKS:
4 (16-ounce) rib-eye steaks
Extra virgin olive oil
4 poblanos, sliced into rings
2 red onions, sliced into rings
1/2 cup buttermilk

SPICE MIX: Grind the cumin seeds, coriander seeds, fennel seeds, mustard seeds and bay leaves (I use my coffee grinder that I don't use for grinding coffee). Combine these with the oregano, onion powder, garlic powder, paprika and salt and pepper; then divide the spice mix into 2 equal parts.

MARINADE: In a food processor puree together the chipotle adobo, garlic and lemon juice.

STEAKS: Rub both sides of each steak with olive oil and then rub each steak generously with the spice mix. Rub the marinade liberally on both sides of the steaks. Place in a non-reactive baking dish, cover and refrigerate at least 3 hours.

Preheat oven to 350 degrees F. Heat 2 tablespoons of oil in a large heavy oven-proof skillet. Cook the steaks, 2 at a time if necessary so as not to crowd the pan) for approximately 2 to 3 minutes on each side. Finish off in the oven for approximately 4 minutes. Remove to serving plates, test loosely with foil and let rest 10-15 minutes.

To grill, preheat a charcoal or gas grill and grill steaks over medium direct heat to desired doneness.

Meanwhile, heat about 1 inch of oil in a large skillet. Dip the poblano chile rings and the onion rings in the buttermilk, and then rub on the remaining half of the spice mix. Fry in the heated oil, turning the rings on both sides until golden brown. Top off the steaks with the onion and poblano rings and serve.

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Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved