Ancho Steak
A cut of steak.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Ancho steak, while not a dish with a long, storied history like some traditional cuisines, represents a fusion of Southwestern American and Mexican culinary influences. The utilization of ancho chiles reflects the historical exchange of ingredients and cooking techniques between these regions. It evolved as American grilling techniques met the desire for bolder, spicier flavors found in Mexican cooking.
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Ancho steak is often associated with casual dining, outdoor grilling, and Southwestern-themed meals. It embodies a spirit of bold flavors and accessible cuisine.
Regional American Cuisine
Ancho steak is often featured as a part of Southwestern and Tex-Mex inspired menus, showcasing a regional approach to American cooking.
Grilling Culture
The dish aligns with the American tradition of grilling, often enjoyed during barbecues and outdoor gatherings.
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Ancho steak boasts a complex flavor profile that balances the rich taste of beef with the smoky, slightly sweet, and mildly spicy characteristics of ancho chiles.
The primary flavors are savory and beefy from the steak itself. The ancho chile rub or marinade contributes a subtle sweetness reminiscent of raisins or prunes, a gentle smoky depth, and a low-to-medium level of heat. Garlic, often used in the preparation, adds a pungent note. Additional seasonings, like cumin, oregano, and paprika, contribute to the overall complexity. If citrus is used, it provides a bright acidity that cuts through the richness of the steak.
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Steak Selection
Choose a well-marbled cut of steak, such as ribeye, New York strip, or sirloin, for optimal flavor and tenderness. The marbling will render during cooking, adding to the richness of the dish.
Ancho Chile Preparation
For the most authentic flavor, use whole dried ancho chiles. Toast them lightly before grinding them into a powder. Alternatively, use pre-ground ancho chile powder, but be sure it's fresh for the best flavor. Rehydrating the ancho chiles before grinding them helps to extract maximum flavor.
Marinating Time
Marinating the steak for at least 30 minutes, or preferably several hours, allows the flavors of the ancho chile rub or marinade to penetrate the meat, resulting in a more flavorful final product. Do not marinate for too long, as the acidity in the marinade can toughen the steak.
Cooking Temperature
Cook the steak to your desired level of doneness. Use a meat thermometer to ensure accurate temperature. Let the steak rest for 5-10 minutes after cooking before slicing against the grain to retain the juices.
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