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Recipe by Jamie Purviance

Chile-Garlic Rib Eyes with Fresh Salsa

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    6 to 8 mins

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    6 to 8 mins

the Ingredients

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  • Paste
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons ancho chile powder
  • 2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 2 garlic cloves, minced or pushed through a press
  • ½ teaspoon freshly ground black pepper
  •  
  • 4 boneless rib eye steaks, each about 12 ounces and 1 inch thick, trimmed of excess fat
  • Salsa
  • 2 medium, ripe tomatoes, seeded and finely chopped
  • ½ cup / 60 grams finely chopped red onion
  • 1 small poblano chile pepper, stemmed, seeded, and finely chopped
  • 1 small jalapeño chile pepper, stemmed, seeded, and finely chopped
  • ¼ cup / 6 grams finely chopped fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • 1 garlic clove, minced or pushed through a press

Instructions

  • 01 Mix the paste ingredients. Spread the paste on both sides of the steaks. Allow the steaks to stand at room temperature for 15 to 20 minutes before grilling.
  • 02 Meanwhile, combine the salsa ingredients. Set aside until ready to serve.
  • 03 Prepare the grill for direct cooking over high heat (450° to 550°F).
  • 04 Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the salsa.
Ingredients
Instructions

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