Fiery Southwest Cowboy Steak

Allergens

Gluten (in the Texas toast)

Ingredients

• 2 bone
• in ribeye steaks (1.5 inches thick), 2 cups hatch chile sauce, 1 cup smoky barbecue rub, 4 jalapeños, 2 ears corn, 4 slices of Texas toast, 2 tablespoons unsalted butter, salt and pepper to taste

Instructions

1. Preheat the grill or griddle to high heat (around 500°F).
2. In a small bowl, mix the smoky barbecue rub with salt and pepper to taste. Coat both sides of each steak generously with the rub mixture.
3. Place the steaks on the preheated grill or griddle and cook for 4 minutes per side for medium rare, adjusting cooking time according to your preferred doneness. Remove from heat and let rest for a few minutes.
4. While the steak is resting, place the jalapeños and corn directly on the grill or griddle and cook until slightly charred. Remove and let cool. In a blender, combine cooled jalapeños, 1 cup of hatch chile sauce, and the roasted corn to create a smoky salsa. Blend until smooth.
5. Grill or toast the Texas toast on both sides until golden brown. Top each slice with a generous amount of butter and set aside.
6. Slice the rested steak against the grain and serve alongside the hatch chile salsa and grilled Texas toast.

Chef’s Insight

Allow the steaks to come to room temperature before grilling for perfect doneness.

Notes

This recipe can be easily doubled or tripled for larger gatherings.