BEEF, STEAK, GRILLED, CHILE RUB
Steps:
- To prepare the steaks, pat the chile powder evenly over all sides and place them in a shallow glass dish. Drizzle the olive oil over all. Cover and marinate in the refrigerator for at least 6 hours or up to 36 hours. To prepare the mayonnaise, put all the ingredients, except the olive oil, in a food processor or blender fitted with the the metal blade. Process thoroughly to a mash consisitency. With the motor running, slowly add the olive oil in a thin, steady stream, continuing to process until the mixture thickens and emulsifies. Cover and refrigerate until serving time. To prepare the potatoes first trim and roast the whole garlic cloves (leave the skin on but cut off the tips, place the whole head, cut side up, in a small baking pan. Fill the pan with enough water to go 1/2 way up the sides of the bulbs. Drizzle exposed cloves with olive oil. Cover with foil and bake @ 375degrees for 1 hour.) Place the unpeeled potatoes in a saucepan, add water to cover and bring to a boil. Boil 25-35 minutes; test for doneness by piercing with a fork. Drain the potatoes and let cool until they can be handled. Then grate into a large mixing bowl, skin and all, using the largest holes on a hand-held standing grater. Squeeze the whole roasted garlic cloves from their skins into the grated potato. Add the cheese, egg and chives and mix well. Season to taste with the salt and pepper. Form the mixture into 6 cakes, each about 1-1/2 inches thick (or, as I prefer, 12 cakes, 3/4 inch thick.) Cover and refrigerate at least 30 minutes or for up to 24 hours before frying. Prepare a fire in a charcoal grill. Arrange the steaks on a grill rack over med-hot coals and grill, turning once, until cooked to desired doneness While the steaks are grilling, heat a griddle or large cast iron skillet until med-hot. Lightly brush the surface with butter and add the cakes. Fry, turning once, until nicely browned and heated through, 4-6 minutes on a side.
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