Chipotle-Rubbed Steaks With Gorgonzola Toasts |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Oh...................my................GAWD. Ingredients:
4 1/2 bay leaves |
1 1/2 tablespoons sweet hungarian paprika |
1 1/2 teaspoons crushed chipotle chiles |
3/4 teaspoon cumin seed |
4 beef t-bone steaks (1-inch-thick or about 1 pound each) or 4 rib eye steaks (1-inch-thick or about 1 pound each) |
1 loaf ciabatta, halved horizontally, each half cut crosswise into 8 5x3-inch slices |
olive oil |
1 cup creamy gorgonzola (the least crumbly) |
1 teaspoon chopped fresh thyme |
Directions:
1. Prepare barbecue (medium-high heat).
2. Finely grind bay leaves, paprika, chipotle, and cumin seeds in spice grinder. Reserve 1 teaspoon mixture. Transfer remaining mixture to plate.
3. Sprinkle steaks generously with salt and pepper. Press both sides of steaks into spice mixture on plate and rub to spread evenly.
4. Grill steaks to desired doneness, about 5 minutes per side for medium-rare.
5. Brush cut sides of bread with olive oil.
6. Grill, cut side down, until slightly charred, about 1 minute.
7. Spread Gorgonzola onto grilled side of each bread slice.
8. Sprinkle cheese with ground black pepper and reserve spice mixture.
9. Return bread to grill, cheese side up. Grill until cheese begins to melt and bottom of bread is slightly charred, about 1 minute.
10. Sprinkle bread with thyme; place 2 slices on each of 4 plates. Serve steaks with bread.
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