Like Mother's Day, this is one special occasion when many families try to pull out all the stops to make sure that a loved parent knows he is appreciated - and that he does not go hungry! Most dads we know love steaks, especially when they have assertive flavors and come grilled. Most dads also go for onion rings, and these will not disappoint them. A lot of testing went in to getting them right: We tried red onions, but they did not crisp up as well. We recommend not using the innermost rings of the onions as they are hard to separate and get gluey and heavy with too much flour; use them for other recipes.
- For Salsa:
- 3 cups fresh corn kernels (from 4 ears)
- 3 tablespoons olive oil
- 8 ounces shiitake mushrooms, chopped
- 2 poblano chiles, roasted, peeled, seeded and diced
- 2 roasted garlic cloves
- 2 tablespoons chopped oregano
- 2 teaspoons adobo sauce (from canned chipotles chiles)
- 1/2 tablespoon sherry vinegar
- 1 teaspoon freshly squeezed lime juice
- 1 teaspoon ground cumin
- For Glaze:
- 6 roasted garlic cloves
- 6 tablespoons Dijon mustard
- 2 tablespoons dark brown sugar
- 4 teaspoons apple cider vinegar
- 1/2 tablespoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- For Spicy Onion Rings:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon pure red chili powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 quart vegetable oil, for deep-frying
- 4 large onions, thinly sliced, rings separated
- For Steaks:
- 4 T-bone steaks, prime or choice grade, about 1 pound each, 1 - 1 1/4 inches thick
- Salt and freshly ground black pepper to taste
FOR SALSA: To prepare the salsa, heat a non-stick pan, add half of the corn and dry-roast over high heat until dark, tossing constantly, about 5 or 6 minutes. Remove and let cool. Repeat for the remaining corn (cooking in 2, or even 3 batches avoids overcrowding the pan). Clean out the pan with a paper towel, add 2 or 3 teaspoons of the olive oil to the pan and sauté the mushrooms until well cooked, 3-4 minutes. Remove and let cool. In a mixing bowl, combine the corn, mushrooms and the remaining salsa ingredients. Set aside.
FOR GLAZE: Prepare the grill (alternatively the steaks can be pan-fried). To prepare the glaze, mash the roasted garlic in a mixing bowl to form a paste. Add the remaining glaze ingredients and combine thoroughly.
FOR SPICY ONION RINGS: To prepare the onion rings, thoroughly combine the flour, cornstarch, chili powder, cayenne, cumin, salt and pepper in a large mixing bowl. Pour enough oil into a deep-fryer or saucepan to come 2 or 3 inches up the sides and heat to 350 degrees F. Toss the onion rings in the dry mixture and gently shake off any excess. Use tongs to carefully place some of the coated onions in the hot oil; fry until crispy and golden brown, 2-3 minutes. Fry the onions in 3 or 4 batches, so they do not crowd the pan. Remove the onions with a slotted spoon and drain on paper towels. Season with additional salt to taste and keep warm.
FOR STEAKS: Season the steaks with salt and pepper. Grill the steaks on the first side for 4 or 5 minutes, or until well seared and grill-marked. Turn the steaks over and brush about 2 tablespoons of the glaze on the grilled side of the steak. Grill for 4-5 minutes longer for medium-rare, 5-6 minutes per side for medium, or to the desired doneness. Before removing the steaks from the grill, spread the remaining glaze over them.
To serve, place the steaks glazed side up in the center of warm serving plates. Pile the onion rings on top of the steaks and serve the salsa on the side.
NOTES: The trick with preparing the onion rings is to maintain the oil at 350 degrees F during cooking. When the temperature drops below that, the onion rings take longer to cook, absorb too much oil and do not crisp properly. If you have more than one set of hands, prepare the onion rings and steak at the same time. If not, have the onion rings ready to fry as soon as the steaks come off the grill. The adobo sauce used in the salsa is the liquid in which canned chipotle chiles are packed. You can substitute another chile sauce or paste if you prefer.
WINE SUGGESTION: Spanish or Italian reds will match the flavors of this dish, preferably cabernet blends, Chianti Classico or Barbaresco.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
1457 calories; 78g total fat; 248mg cholesterol; 968mg sodium; 94g carbohydrates; 8g fiber; 97g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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