Ronnie's Notes
A plain grilled steak is wonderful but there’s more pizzazz when you coat the meat with a rub. You can make the rub mixture (minus the olive oil) in larger quantities and store it in airtight plastic containers. Garlic and Scallion Smashed Potatoes (page xx) or Mustard-Roasted Potatoes with Lemon-Oregano Dressing (page xx) and Herb-Roasted Carrot and Parsnip “Fries” (page xx) are all tasty accompaniments for this dish. Another good side dish would be caramelized Vidalia onions (see the recipe for Bulgur Wheat with Lentils, Caramelized Onions, and Mushrooms, page xx).
Instructions
Preheat the oven broiler or outdoor grill with the rack about 4–6 inches from the heat source (or use a grill pan).
Combine the chili powder, oregano, cumin, coriander, garlic powder, paprika, and pepper in a small bowl.
Mix ingredients to blend.
Add the olive oil and stir until the ingredients are well combined.
Rub the mixture on both sides of the steaks.
Cook the steaks for per side or until cooked to desired doneness.
Lamb Chops with Charmoula Pesto Charmoula is a spicy, pesto-like sauce popular in Moroccan cuisine.
This sauce is also a terrific marinade for London broil and chicken and I’ve added it with good results to jazz up plain old egg salad, soups, mayonnaise, and salad dressing.
3 large garlic cloves, minced 2 teaspoons paprika 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/2 cup minced fresh parsley 1/3 cup minced fresh cilantro 1/4 cup lemon juice 1/3 cup extra virgin olive oil 4 large shoulder lamb chops, 7/8–1 inch thick Preheat the oven broiler or outdoor grill with the rack about 4–6 inches from the heat source (or use a grill pan).
Combine the garlic, paprika, cumin, cayenne, parsley, and cilantro in a small bowl.
Stir in the lemon juice.
Add the olive oil gradually, beating it into the other ingredients.
Coat the chops on both sides with the pesto.
Let rest for if possible.
Cook the chops for 4– per side or until they reach the degree of desired doneness.
Makes 4 servings.