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Chile-Garlic Rib Eyes with Fresh Salsa

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    6 to 8 min.

Ingredients
Instructions

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 340 grams and 2.5 centimeters thick, trimmed of excess fat

Salsa

  • 2 medium, ripe tomatoes, seeded and finely chopped
  • 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
  • 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

  • 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.
  • Meanwhile, combine the salsa ingredients. Set aside until ready to serve.
  • Prepare the grill for direct cooking over high heat (230° to 290°C).
    Prepare the grill for cooking over high heat (260°C).
  • 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.
    Grill the steaks over 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.

Let's Gear Up

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