Cowboy Ribeyes with Chaparral Salsa

Use an instant-read thermometer to test for doneness. The steak's temperature will rise by about 5 degrees after you remove it from the heat. This beef steak gets a double kick of heat from the spicy marinade and the fresh salsa topping.

Cowboy Ribeyes with Chaparral Salsa + enlarge image
Makes:
8 servings
Prep:
25 mins
Marinate:
1 hr
Chill:
2 hrs
Rate me!


Cowboy Ribeyes with Chaparral Salsa

Ingredients
1
pound tomatoes, seeded and chopped
1
small red onion, chopped (about 1/2 cup)
1/4
cup snipped fresh parsley
2
tablespoons lime juice
2
cloves garlic, minced
1
serrano chile peppers, seeded and minced*
1/4
teaspoon salt
1/4
cup ancho chili powder
2
tablespoons paprika
6
cloves garlic, minced
1
teaspoon salt
1
teaspoon coarsely ground black pepper
2
tablespoons olive oil
4
10 ounces beef ribeye steaks, cut 1-inch thick

Directions

    For salsa:
  1. 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.
  2. For spice rub:
  3. 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.
  4. Trim fat from meat. Coat both sides of steak with spice rub. Cover steaks and refrigerate for 1 hour.
  5. 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
Your Comment:
close
close
close
close
close

close

Loading... Please wait...