Chile-Rubbed Rib Eyes W/ Cherry Tomato Salsa |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe calls for Rib eyes, but I found that the Rib eyes can be a little tough. I substituted NY Strips for the Rib eyes and they turned out alot better for me. Ingredients:
1 1/4 teaspoons kosher salt |
1 teaspoon ground cumin |
1 teaspoon dried ancho chile powder |
1 teaspoon dried oregano |
1 teaspoon brown sugar |
32 ounces rib eye steaks |
2 tablespoons olive oil |
1/2 cup diced onion |
1 teaspoon minced garlic |
1 pint mixed cherry tomatoes, halved |
1 chipotle chile in adobo, seeded, minced |
2 tablespoons fresh lime juice |
1/4 cup chopped cilantro |
Directions:
1. Combine 1 teaspoon of the salt, cumin, ancho chile powder, oregano, and sugar; rub over steaks.
2. Let marinate at room temperature while preparing outdoor grill.
3. Preheat stove top grill pan.
4. Grill steaks 8 to 10 minutes, turning once, for medium-rare, 10 to 12 minutes for medium.
5. Transfer steaks to a platter; cover loosely with foil while making salsa.
6. Heat oil in large skillet over medium heat.
7. Add onion and garlic; cook until softened, 4 minutes.
8. Add tomatoes, chipotle, and lime juice.
9. Cook, tossing mixture, 1 to 2 minutes.
10. Transfer salsa to a bowl; toss with cilantro.
11. Spoon over steaks.
12. Serve and enjoy.
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