Cowboy Ribeyes with Chaparral 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.
- 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. Makes 8 servings.
From the Test Kitchen
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.
Nutrition Facts (Cowboy Ribeyes with Chaparral Salsa)
- Per serving:
- 310 kcal cal.,
- 16 g fat
- (5 g sat. fat,
- 1 g polyunsaturated fat,
- 7 g monounsatured fat),
- 83 mg chol.,
- 490 mg sodium,
- 10 g carb.,
- 5 g fiber,
- 2 g sugar,
- 31 g pro.
- Percent Daily Values are based on a 2,000 calorie diet