Ingredients
Chipotle potatoes
2 large baking potatoes1 tablespoon chopped chipotle chiles in adobo sauce
1/2 teaspoon garlic powder2–3 tablespoons milk
Salt and freshly ground black pepper
Finely chopped fresh chives, for garnish
Chimayo chile sticks
2 tablespoons ground New Mexican red chiles, preferably
Chimayóchiles1 tablespoon ground cinnamon1 tablespoon sugar2 teaspoons ground coriander1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
Olive oil4 New York strip steaks
Method
1. Make the potatoes: Bake the potatoes at 350°F until just done, 30 to 40 minutes. Cut the potatoes in half lengthwise and scoop out the flesh, reserving the skins.
Using a hand mixer, whip the potatoes with the chipotles, garlic powder, and just enough milk to hold them together. Salt and pepper to taste.
2. Scoop the potatoes back into the skins and hold in a low oven while you prepare the steaks.
3. Make the steaks: Prepare the grill for direct grilling. Combine the chiles, cinnamon, sugar, coriander, salt, cumin, and thyme in a small bowl to create a dry rub.
4. When the grill is hot, brush the steaks with olive oil and liberally coat with the dry rub. Grill the steaks, turning often, for 12 to 16 minutes for rare (internal temperature 140°F, or 15 to 20 minutes for medium-rare, 150°F). Or slice open to check for doneness.
5. Serve the steaks with the potatoes, garnished with chives.
2. Scoop the potatoes back into the skins and hold in a low oven while you prepare the steaks.
3. Make the steaks: Prepare the grill for direct grilling. Combine the chiles, cinnamon, sugar, coriander, salt, cumin, and thyme in a small bowl to create a dry rub.
4. When the grill is hot, brush the steaks with olive oil and liberally coat with the dry rub. Grill the steaks, turning often, for 12 to 16 minutes for rare (internal temperature 140°F, or 15 to 20 minutes for medium-rare, 150°F). Or slice open to check for doneness.
5. Serve the steaks with the potatoes, garnished with chives.
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