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Smoked Pasilla Seared Cervena Denver Steaks

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CATEGORY CUISINE TAG YIELD
Grains Dujour12 4 servings

INGREDIENTS

2 Smoked pasilla chilies; stemmed and seeded
1 ts Whole coriander; toasted and ground
1 ts Whole comino; toasted and ground
1 ts Black peppercorns; toasted and ground
2 lb Cervena denver leg cut in 4 8ounce pieces
2 tb Olive oil
Salt to taste
1 Whole fresh mango; peeled and small
; diced
1 Whole small jalapeno; bruniose
1/2 sm Red onion; burniose
1 sm Red bell pepper; bruniose
1/4 Bunce fresh cilantro; chopped fine
1 oz Orange juice; freshly squeezed
2 oz Lime juice; freshly squeezed
Salt to taste

INSTRUCTIONS

FOR THE VENISON STEAKS
FOR THE SALSA
For the steaks
In a large saute pan on medium high heat, toast chilies, whole coriander,
whole cumin and black peppercorns until they start to slightly brown and
the aromas begin to increase. Then remove from heat and cool. Grind the
spices in a spice grinder until coarse. Rub steaks with the olive oil and
season with pasilla chile crust and salt. Grill over hickory wood until
steaks are medium rare. Let meat rest about three minutes before slicing.
Slice and serve.
For the salsa:
In a small bowl, add mango, jalapeno, onion, red bell pepper, cilantro and
orange juice, mix lightly. Finish to taste with lime juice and salt.
Yield: 4 servings
CHEF DU JOUR BROTHERS RATHBUN SHOW #DJ9487
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