Grilled Rib Eye Steaks With Mouth On Fire Salsa Recipes

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GRILLED RIB-EYE STEAKS WITH SMOKED PAPRIKA RUB



Grilled Rib-Eye Steaks with Smoked Paprika Rub image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Number Of Ingredients 10

2 tablespoons honey
1 tablespoon smoked paprika (pimenton)
1 tablespoon fresh lemon juice
1 clove garlic, minced
Kosher salt and freshly ground pepper
3 tablespoons olive oil, plus more for grill grates
4 rib-eye steaks, about 1-inch thick (1 pound each)
1 medium zucchini, thickly sliced
1 yellow squash, thickly sliced
2 large ripe yet firm tomatoes, cored and thickly sliced

Steps:

  • 1. Preheat a grill with a high heat for direct grilling . Mix the honey, paprika, lemon juice, and garlic in a small bowl, season with 1 teaspoon salt and pepper. Add 1 tablespoon oil and mix well. Rub the mixture all over the steak, set aside for 15 minutes.
  • 2. Meanwhile, toss the zucchini, squash, and tomatoes in the remaining 2 tablespoons olive oil. Season with 1/4 teaspoon each salt and pepper. Grill the vegetables, turning often to ensure even cooking, until lightly charred and soft, 5 to 7 minutes. Transfer to a serving dish and keep warm.
  • 3. Lightly oil the grill grates. Grill the steaks over direct heat until nicely marked, about 2 minutes on each side for medium-rare. Let the steaks rest for 5 minutes. Serve steak with the vegetables.

Nutrition Facts : Calories 861, Fat 67 grams, SaturatedFat 24.5 grams, Cholesterol 174 milligrams, Sodium 276 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 47 grams

GRILLED RIB-EYE STEAKS WITH ROASTED-PEPPER SALSA



Grilled Rib-Eye Steaks with Roasted-Pepper Salsa image

Categories     Beef     Citrus     Herb     Pepper     Backyard BBQ     Steak     Spring     Summer     Grill/Barbecue     Gourmet

Yield Makes 6 servings

Number Of Ingredients 16

For salsa
6 red bell peppers (2 pounds)
1 to 2 habanero or Scotch bonnet chiles, seeded and minced
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 garlic clove, finely chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons coarsely chopped fresh flat-leaf parsley
For steak
4 (1 1/2-inch-thick) bone-in rib-eye steaks (7 pounds)
3 1/2 teaspoons salt
2 teaspoons black pepper
Garnish: flaky sea salt such as Maldon
Special Equipment
an instant-read thermometer

Steps:

  • Make salsa:
  • Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
  • Oil grill rack, then grill bell peppers, covered only if using a gas grill, turning occasionally, until slightly softened and charred, 15 to 20 minutes.
  • Transfer bell peppers to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into thin strips. Toss with remaining salsa ingredients.
  • Grill Steaks:
  • Prepare grill for indirect-heat cooking over medium-hot charcoal (moderately high heat for gas).
  • Pat steaks dry and sprinkle with salt and pepper. Oil grill rack, then sear steaks directly over coals, uncovered, turning over once and moving to area of grill with no coals underneath if flare-ups occur, until well browned, 4 to 6 minutes total. Move steaks to area with no coals underneath and grill, covered, until thermometer inserted into center of meat (do not touch bone) registers 120°F for medium-rare, 8 to 12 minutes more. Transfer steaks to a cutting board and let stand 15 minutes.

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