Grilled Steaks, Ancho Chile Butter [or broiler]
Comments:	Barbecued steaks coated with garlic and soy sauce are really popular since quite a while. A simple yet delicious recipe, a steak usually simply served along with a green salad and baked potatoes. Nowadays, this tradition takes a French as well a Mexican turn being served along with 'ancho' chile butter. The steak still is barbecued, but with a touch of really hot teryiaki-style sauce. Excellent served along with baked sour cream chive yams, or with pan-fried onion, apple and mint potatoes. Excellent served along with a full-bodied Petit Sirah wine, or a Pinot Noir. 'Ancho' chile butter, rich with a really special taste, must be refrigerated for at least 2 hours before serving. Both, garlic and chile are roasted, a Mexican way to enhance the flavors. Chile is then softened before being pureed into a delicious composed butter. This butter, which will keep refrigerated for up to 3 days, is also excellent served along with eggs as well as any meat, even potatoes. *It is important to wear rubber gloves when handling hot peppers and to well wash working surface and used knife immediately after using them.
Servings:	6 1/2 cup [115 g] 'ancho' chile butter
Ingredients	Preparation
6 [1/2-pound / 227-g] each rib, sirloin or chateaubriand steaks 1/2 teaspoon [2.5 mL] salt 1 pinch freshly ground pepper 1/2 cup [115 g] 'ancho' chile butter Ancho Chile Butter 2 large unpeeled cloves garlic *1 large 'ancho' chile 6 tablespoons [90 g] unsalted butter 1/4 teaspoon [1 mL] salt Boiling water	Prepare ancho chile butter. Preheat barbecue to medium intensity or oven broiler to medium heat. Grill steaks, approximately 3 inches [7.6 cm] from heat source for approximately 4 minutes on each side, until golden on the outside yet still rare inside. Lightly season steaks with salt and freshly gournd pepper. Slice really cold chile butter, top each steak with a slice of butter. Serve immediately. Ancho Chile Butter Transfer unpeeled garlic cloves into a small frypan over medium-high heat. Heat turning garlic cloves over often until just lightly browned. Remove from heat and peel the cloves. Into the same frypan, heat chile over medium heat until it starts to swell and its flesh becomes tender. A good scent should emanate but it should not burn. Remove from heat and reserve. Cut a slit down the chile; remove membranes and seeds. Transfer chile into a small bowl; cover chile with boiling water. Leave chile to soften for 30 minutes before removing it from the water. Into the bowl of a food processor using the metal blade, puree together reserved garlic cloves and drained chile. Add unsalted butter and salt; proceed until well blended then taste to check for seasonings. Spoon 'ancho' butter onto waxed paper; roll butter into a long roll. Refrigerate butter for at least 2 hours before using.