Grilled Rib-Eye Steaks With Mouth-on-fire Salsa

Name: Grilled Rib-Eye Steaks With Mouth-on-fire Salsa
Total time: 3300 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 tbsp Olive oil; 2 Dried chiles de arbol; 8 large Tomatillos, husked and rinsed; 3 medium Heirloom tomatoes; 2 Red jalapeño peppers; 1 Green jalapeño pepper; 1 bunch Scallions, trimmed; Kosher salt; Vegetable oil, for the grill; 2 clove Garlic; 1 cup Coarsely chopped fresh cilantro; 1 Juice of lemon; 4 Boneless rib-eye steaks (12 oz each); 1 tbsp Olive oil; Kosher salt and black pepper; 3 cup Hickory wood chips, soaked in cold water for 1 hour; 1 Smoker wood chip box or 9-13 inch aluminum-foil pan (for gas)

Sara Dimas @cook_3260480

Goodyear, Arizona

Grilled Rib-Eye Steaks With Mouth-on-fire Salsa

Sara Dimas @cook_3260480

Saved

Ingredients

55 mins

4 servings

Salsa
3 tbspOlive oil
2Dried chiles de arbol
8 largeTomatillos, husked and rinsed
3 mediumHeirloom tomatoes
2Red jalapeño peppers
1Green jalapeño pepper
1 bunchScallions, trimmed
Kosher salt
Vegetable oil, for the grill
2 cloveGarlic
1 cupCoarsely chopped fresh cilantro
1Juice of lemon
Steaks
4Boneless rib-eye steaks (12 oz each)
1 tbspOlive oil
Kosher salt and black pepper
Special Equipment
3 cupHickory wood chips, soaked in cold water for 1 hour
1Smoker wood chip box or 9-13 inch aluminum-foil pan (for gas)

Saved

Steps

55 mins

1

Make the salsa: prepare a grill for high heat. In a small heavy skillet, combine the olive oil and chilies De Arbole and cook over medium heat, about four minutes, or until the chiles are toasted and beginning to blacken. Remove the chiles and set aside. Allow the chile oil to cool slightly.
2

On a large baking sheet, toss the tomatillos, tomatoes, jalapeños and scallions with the chile oil and season with salt. Lightly oil the grill grates with vegetable oil, place the vegetables on the grill and close the lid. Cook the vegetables, turning only once, until they are blackened as much as possible; don't stress out if the tomatoes and Tomatillos break open and begin to fall apart - it's a sign that they're cooked through. Aim for these cooking times: eight minutes per side for the tomatoes and tomatillos, about six minutes per side for the jalapeños and about three minutes per side for the scallions. Using tongues, transfer the vegetables to the baking sheet and let cool slightly. Meanwhile, let the steaks stand at room temperature, 30 minutes.
3

Trim the stems from the jalapeños and remove the seeds, if desired. Do not remove the charred skins. In a blender, combine the blackened vegetables, The garlic, cilantro, lemon juice and the toasted chiles de arbol and blend until smooth. Season the salsa to taste with salt. (you will have about 5 cups salsa; it will keep for up to five days, stored airtight in the refrigerator.)
4

Make the steaks: reduce the grill heat to medium high. For a gas grill, spread the drained Woodchips in the smoker box and close it; alternatively, spread the woodchips in the foil pan. Place the Smokebox or foil pan on a lit burner. For a charcoal grill, sprinkle the drained wood chips over the hot coals.
5

Coat the steaks with the olive oil and season with salt and pepper. When you see the woodchips beginning to smoke, set the steaks on the grill grate and grill them 4 to 5 minutes per side, or until the meat feels only slightly resilient when pressed with a fingertip, for medium rare. Transfer the steaks to a carving board and let rest, uncovered, about five minutes. Serve the steaks with the salsa.