Mexican · Dinner
Grilled Beef Ribeye with Chili Sauce
Grilled beef ribeye rubbed with cumin, chili powder and garlic, cooked over high heat to a charred crust and rosy center, sliced and topped with a smoky guajillo-chipotle chili sauce. Served with grilled scallion and lime, finished with cilantro, this plate leans on direct-fire char and a bright, punchy chili condiment.
$7
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
636Calories
52.1gProtein
40.3gFat
15.2gCarbs
6gSugar
4.1gFiber
982mgSodium
205mgChol
14.3gSat Fat
920mgPotassium
77mgCalcium
5.6mgIron
5.1mcgVitamin B12
19mgVitamin C
Goes well with
Mexican lager (Modelo, Corona, Pacifico)
local
Jarritos Tamarindo
international
gluten-free
protein-rich
low-carb
spice-route
thirty-min-meals
gluten-free
Instructions
1
Prep
Pat the ribeye dry, rub with oil, cumin, chili powder, salt and pepper, and rest at room temperature 5 minutes.
2
Toast the guajillo in a dry skillet over medium heat 30 seconds per side until darkened, then soak in hot water 5 minutes.
3
Combine the softened guajillo, chipotle, canned tomatoes, onion, garlic and vinegar in a blender and blitz 30 seconds until smooth.
4
Simmer the chili sauce in a small saucepan over medium-low heat 5 minutes, stirring occasionally, until thickened and coats a spoon.
5
Grill the ribeye over high heat 3 to 4 minutes per side for medium-rare, flipping once, until deep char forms and internal temperature reads 130-135F.
6
Grill the scallion alongside the steak over high heat for the last 2 minutes, turning once, until charred and limp.
7
Rest the ribeye on a cutting board 5 minutes until juices stop pooling.
8
Plate
Slice the ribeye against the grain, spoon chili sauce over top, scatter cilantro, and serve with grilled scallion and lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in beef ribeye steak
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp cumin, ground
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 cloves4 cloves garlic
- 22 dried chili (guajillo)
- 2 tbsp2 tbsp chipotle in adobo (about 1 pepper with sauce)
- 3.6 oz50g, about 1/3 cup canned tomatoes
- 11 onion
- 2 tsp2 tsp apple cider vinegar
- 22 scallion
- 22 lime, cut into wedges
- 2 tbsp2 tbsp cilantro
