Cajun-Style Rib-Eye Steak

Ingredients

1 cup vegetable oil

1 onion, thinly sliced

1 tablespoon garlic powder

1 tablespoon plus 1/2 teaspoon ground black pepper

6 small rib-eye steaks, approximately 3 pounds

1 tablespoon paprika

1 teaspoon cayenne pepper, or to taste

1 teaspoon salt

1/2 teaspoon white pepper

Direction

1. Combine oil, sliced onion, garlic powder and 1 tablespoon black pepper in 13 x 9 x 2-inch glass baking dish. Add steaks to marinade, turning to coat. Spoon half of sliced onion evenly over steaks. Cover and refrigerate overnight.
2. Prepare barbecue (medium-high heat) or preheat broiler. Remove steaks from marinade. Combine paprika, cayenne, salt, white pepper and 1/2 teaspoon black pepper in small bowl. Sprinkle each side of each steak with 1 teaspoon spice mixture.
3. Grill or broil steaks until cooked through, about 8 minutes per side for medium-rare. Cut each steak in half. Divide steaks among plates; serve.

Makes 6 servings.

Rib-Eye Steak with Dried Chile-Mustard Sauce and Chimichurri Marinade

Servings: 8

INGREDIENTS

Dried Chile-Mustard Sauce

* 2 cups Dijon mustard
* 1/4 cup whole-grain mustard
* 3 tablespoons ancho chile powder (see note)
* 3 tablespoons warm water

DIRECTIONS
Place all the ingredients in a small bowl and mix well. Makes about 1 1/4 cups. May be refrigerated for 1 day; serve at room temperature.

Chimichurri Marinade

* 6 cloves garlic
* 3 fresh bay leaves (dry may be substituted, but be sure to strain out any that do not get blended)
* 2 jalapeno peppers, coarsely chopped
* 1 tablespoon kosher salt
* 1/4 cup white wine vinegar
* 1 tablespoon ancho chile powder (see note)
* 1/2 cup finely chopped cilantro
* 1/2 cup finely chopped flat-leaf parsley
* 1/4 cup finely chopped oregano leaves
* 1/3 cup olive oil

DIRECTIONS
Place all ingredients in a food processor and process until smooth. Makes about 2 1/2 cups.

Steaks

* 8 rib-eye steaks (10 ounces each)
* Chimichurri marinade
* Kosher salt and freshly ground pepper
* Dried chile-mustard sauce

DIRECTIONS
Place the steaks in a large shallow baking dish or pan, cover with marinade, and turn to coat. Refrigerate covered for 1 to 4 hours.

Preheat a gas or charcoal grill to high. Remove steaks from the marinade, shaking off any excess and season with salt and pepper (discard the used marinade). Grill until golden brown on one side, 3 to 4 minutes. Turn over and continue cooking 3 to 4 minutes for medium rare.

Place the steaks on a platter and serve dried chile-mustard sauce alongside.

TIPS
Ancho chile powder is available at Hispanic or gourmet markets, or from Kitchen Market, 218 Eighth Avenue, New York, N.Y. 10011, 212-243-4433, which has a mail-order list.

Copyright 1999 Bobby Flay. Reprinted with the permission of Hyperion