Oxmoor House JULY 2012
1. In a small bowl whisk the paste ingredients. Spread the paste on both sides of each steak. Set aside at room temperature for 15 to 30 minutes before cooking.
2. Put the potatoes in a medium saucepan and add salted water to cover. Bring to a boil over high heat. Reduce the heat to medium and cook the potatoes until tender when pierced with the tip of a knife, about 20 minutes. Drain, rinse under cold water, and drain again. Cut each potato in half, transfer to a medium bowl, and refrigerate to cool.
3. Prepare a two-zone fire for high heat (450° to 550°F).
4. Brush the cooking grate clean. Cook the corn over direct high heat, with the lid closed as much as possible, until the kernels are brown in spots all over, 8 to 10 minutes, turning often. Remove from the grill and set aside. When the corn is cool enough to handle, cut the kernels from the cobs. Add to the bowl with the potatoes along with the avocado, radishes, scallions, and cilantro.
5. In a small bowl whisk the lime juice, chile, and garlic. Gradually whisk in the oil. Pour over the potato mixture and toss to combine. Season with salt and pepper. Refrigerate while cooking the steaks.
6. Drain and add the wood chips to the charcoal and put the lid on the grill. When smoke appears, cook the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes.
7. Cut the steaks across the grain into ½-inch slices. Serve immediately with the salad and warm tortillas, if desired.
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