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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

20151023095355 Row Redmeat 86

Paste

  • 1 tablespoonAbreviation extra-virgin olive oil
  • 2 teaspoonsAbreviation ancho chile powder
  • 2 teaspoonsAbreviation kosher salt
  • 1 teaspoonAbreviation paprika
  • 2 garlic cloves, minced or pushed through a press
  • ½ teaspoonAbreviation 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 gramsAbreviation 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 gramsAbreviation finely chopped fresh cilantro leaves
  • 2 tablespoonsAbreviation fresh lime juice
  • ¾ teaspoonAbreviation kosher salt
  • ½ teaspoonAbreviation freshly ground black pepper
  • ½ teaspoonAbreviation 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.

    Related Grill Skills

    Mincing Garlic
  • Meanwhile, combine the salsa ingredients. Set aside until ready to serve.

    Related Grill Skills

    Chopping an Onion
    Mincing Garlic
  • 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.

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