Habanero Steak Sammies with Corn on the Cobb

I pulled this recipe from Rachael Ray's magazine - it was really spicy and I halved the habanero amounts - whew that is a spicy pepper... you can smell how spicy it is as soon as it comes off the grill. I really couldnt' handle the spicy but the sandwich was really yummy otherwise. My advice is to use a fresno chile or jalapeno instead or if you dare use the habanero. Q really enjoyed it but did admit it had his taste buds screaming. I also didn't use the dried red chiles for the corn as I have a bunch of the New Mexico red chile spices so I just used those.

Steak Sammies
2 servings

Ingredients
• 1/2 fresh baguette, sliced in half
• 1-2 spicy chiles
• 1/2 lb sirloin steak
• 3 cloves garlic, unpeeled
• 1 tbsp olive oil
• 1 lime, zested and 1 tbsp juice
• 1/2 tsp sugar
• 1/3 cup mayo
• spinach for topping

Directions
1. Preheat your grill to medium-high heat. Season the steak with kosher salt and freshly cracked black pepper on both sides. Grill the steak for 6 minutes on each side for medium rare in temperature. Remove from the grill and let rest on a plate.

2. Lower the grill heat to medium. Wrap the garlic cloves in foil and place on grill for 15 minutes, remove and let cool. Grill Chile for 6 minutes, turning until blackened all over. Remove chiles and place in a bowl with saran wrap to seal to let steam so the skin will pull away from the Chile easily. Once cool, peel and seed the chiles, placing them into a food processor. Squeeze the garlic into a food processor. Add olive oil, lime juice and sugar to the processor, pulse until a paste forms, add salt to taste. Set aside in a small bowl.

3. Brush the cut sides of the baguette with olive oil and grill until toasted.

4. In a small bowl stir the mayo, lime zest and 1 tbsp water together. Set aside.

5. Thinly slice the steak against the grain. Spread some Chile paste on baguette bottoms and pile some steak and spinach on top. Spread the lime mayo on top part of baguette.

Corn on the Cobb with Chile Butter

2 servings

Ingredients

• 2 ears of corn

• 3 tbsp butter at room temperature

• 1 tbsp chile powder (I used New mexican chile powder)

• 1 tsp kosher salt

Mix the butter, chile powder and salt together, put in fridge to harden slightly. Grill the corn in the husks over medium heat for 30-45 minutes. Remove husks and char slightly. Spread the chile butter on the corn when ready to serve. 

Enjoy!