Verde Ribeye

Posted by Unknown Friday, April 16, 2010
Taste Level: VG
Cost: $20 and under
Serves: 1-2
Prep Time: 10-15 min.
Cook Time: 25-30 min.
Difficulty: 2

While eating some Chili Verde our friend Nell brought me for lunch I thought, what if I took some of the basic ingredients to make a bed for a steak to lay on? Then I thought why not make an American Mexican themed sauce for a topping? So I did and Zo really loved it! Sometimes you have to give you brain credit for thinking up something good! This recipe takes a little bit more work but you can taste and smell the effort in the end! Enjoy!

1 1 1/4 inch thick cut ribeye (room temperature)
1 tsp sweet European butter (melted)
2 tsp fresh roasted red chili salsa (or your favorite salsa)

1/4 cup lite sour cream
2 tbsp sharp cheddar cheese
1/8 tsp ground cumin

1/2 of an Pablano or Anaheim pepper (seeded, sliced)
1/2 of a jalapeno pepper (seeded, diced)
1/3 cup tomatillo (chopped)
2 cloves garlic (minced)
1/2 cup red onion (diced)
2 tbsp cilantro (chopped)
1/4-1/2 tsp ground oregano
1/8-1/4 tsp ground Cinnamon
1/8-1/4 tsp brown sugar
1/2 tsp kosher salt
1/2 tsp fresh crack pepper medley
1 1/2 tsp Volcanic Italian lemon juice
2 1/2 tsp Gold Tequila
1 tbsp sweet European butter

Mix together all ingredients in a small bowl and sit to side until ready to use.

In a small bowl whisk together seasonings, cilantro, tequila and lemon juice, sit to side.

In a medium mixing bowl mix together onion, peppers, garlic and tomatillo, pour seasoning mixture over pepper mixture and toss well, sit to side until ready to use.

Preheat broiler, place oven rack on the second highest level and prepare a baking safe pan.

Heat 1 tbsp of butter over medium high heat in a 12 inch skillet. While butter is melting rub steak with 1 tsp of melted butter and lightly dust both sides with fresh crack pepper. Cook steak in melted butter for 2 minutes, flip and cook for two more minutes. Move steak to baking safe pan, spread 1 tsp of salsa over steak and place under broiler, cooking for 6-8 minutes with the oven door cracked. Flip steaks, spread remaining salsa over steak and continue to cook for with the oven door cracked for 6-8 minutes or your preferred doneness is reached. Remove from heat and let set 5-7 minutes.

After removing steak from skillet immediately add pepper mixture and cover, cooking for 7-9 minutes. Uncover, turn heat to medium low and cook another 3 minutes stirring frequently.

Spread bedding over center of plate, then lay your steak over it and top with topping. Enjoy!


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