Thai Cowboy Steak with Blue Chili Steak Sauce

WINE PAIRING: BERINGER FOUNDERS’ ESTATE ZINFANDEL

Ingredients

Blue Chili Steak Sauce and Steak:

• 2 tablespoon peanut oil, plus more for brushing on steaks
• 1/3 cup chopped shallots 2 garlic cloves, chopped
• 1 tablespoon fresh ginger, peeled and chopped
• 2 Serrano peppers, seeded and chopped
• 1 cup ketchup
• 1 tablespoons fish sauce
• 2 tablespoon soy sauce
• 3 tablespoons rice wine vinegar
• 3 tablespoons brown sugar
• 1 tablespoon lime juice
• 2 teaspoon Sriracha chili sauce
• 1 teaspoon ground cumin
• 1 cup blueberries
• 2 tablespoon chopped fresh cilantro, plus more for garnish
• 6 bone-in dry aged cowboy rib-eye steaks (about 18-20 ounces each), at room temperature
• Thai spice rub, recipe follows
• 2 limes, quartered

Thai Spice Rub:

• 2 tablespoons sea salt
• 2 teaspoons freshly ground black pepper
• 2 tablespoons brown sugar
• 2 teaspoons lime zest
• 2 teaspoons ground cumin
• 1-2 teaspoons cayenne pepper

Directions

For the steak sauce and steaks: Heat the oil in a medium saucepan over a medium-high heat grill. Add the shallots, garlic, ginger and Serrano peppers and cook until tender, about 3 minutes. Add the ketchup, fish sauce, soy sauce, vinegar, sugar, lime juice, chili sauce, cumin, blueberries, and 2 tablespoons cilantro. Stir to combine and cook, uncovered, until thickened and slightly reduced, about 10 minutes, stirring occasionally. Pour into a food processor and process until smooth. Transfer to 1-ounce ramekins or small bowls for serving. Set aside.

While sauce is simmering, prepare the steaks. Pat the steaks dry with paper towels. Brush the steaks with oil and sprinkle the spice rub evenly on each side of the steaks. Gently pat the rub into the meat with your fingers. Place the steaks on the grill directly over medium-high heat for 6 minutes. Close the lid. Turn the steaks, close the lid again and grill 6 more minutes for medium doneness. Remove the steaks from the grill to a cutting board, tent loosely with foil and let rest for 5 minutes before slicing. Garnish each steak with cilantro and serve with a lime wedge and the Blue Chili Steak Sauce on the side.

For the Thai spice rub: Mix all ingredients in a small bowl until combined. Makes about 1/3 cup.