Recipe

Cowboy Ribeyes With Summer Salsa Recipe

Add Step-by-Step Photos	Dariana / All my dishes 2 years, 5 months ago The spicy chili rub and the fresh salsa, combine to make a bold flavor statement. Prep:25m Cook:12m Servings:8	Dariana
	grill steak ribeye grilled onion peppers citrus garlic salsa summer

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Ingredients

1 lb. tomatoes, seeded and chopped

1 small red onion, chopped (about 1/2 cup)

1/4 cup snipped fresh parsley

2 Tbsp. lime juice

2 cloves garlic, minced

1 to 2 serrano chile peppers, seeded and minced*

1/4 tsp. salt

1/4 cup ancho chili powder

2 Tbsp. paprika

6 cloves garlic, minced

1 tsp. salt

1 tsp. coarsely ground black pepper

2 Tbsp. olive oil

4 10- to 12-oz. beef ribeye steaks, cut 1-inch thick

Directions

For salsa: In a medium mixing bowl combine tomatoes, onion, parsley, lime juice, 2 cloves garlic, serrano peppers, and 1/4 teaspoon salt. Cover and refrigerate 2 hours to allow flavors to blend.

For spice rub: In a small mixing bowl, combine ancho chile powder, paprika, 6 cloves garlic, 1 teaspoon salt, and pepper. Stir in olive oil to make a paste that clings to meat.

Trim fat from meat. Coat both sides of steak with spice rub. Cover steaks and refrigerate for 1 hour.

For a charcoal grill, place meat on grill rack directly over medium coals. Grill, uncovered, until desired doneness, turning once halfway through grilling time. Allow 10 to 12 minutes for medium-rare doneness (145 degrees F) or 12 to 15 minutes for medium doneness (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as directed.) Allow meat to stand 10 minutes before serving. Sprinkle with parsley and serve with Chaparral Salsa.

* Because hot chile peppers, such as serranos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

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Comments

chefmeow 2 years, 5 months ago said:
Wow. This is one that will be on my table very soon. Sounds decadent. Yummy. Can't wait to try. Thanks for posting.

dariana 2 years, 5 months ago said:
You are very welcome Chef, enjoy!