Guajillo-Crusted Ribeye With Tomatillo Salsa
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 4 (14-ounce) Certified Piedmontese ribeye steaks
- 2 jalapeños, seeds and piths removed (optional)
- 1 small sweet onion, quartered
- 10 tomatillos, cored and cubed
- Canola oil, as needed
- 1½ tablespoons kosher salt
- 5 cloves garlic
- ½ cup water
- Juice of 4 limes
- 1 bunch fresh cilantro
- 2 tablespoons finely ground guajillo chili powder*
- 3 tablespoons kosher salt
- 1 tablespoon fresh ground black pepper
*Find guajillo chili powder in the spice aisle at your grocer, or online. To grind your own: Transfer two destemmed and deseeded dried guajillo chiles to a spice grinder or blender. Grind into a fine powder.
Heat a grill to high. In a large bowl toss the jalapeño, onion, and tomatillos with canola oil and salt. Grill until nicely charred, but not completely burnt. Transfer to a saucepot, and add garlic and water. Cover and simmer over low heat for about 20 minutes until ingredients are soft. Carefully transfer the mixture to a blender and add lime juice and cilantro. Blend until slightly chunky but mostly smooth. Set aside.
Mix the chili powder, salt, and pepper to create a rub. Season the steak liberally and grill each steak to desired doneness. Top with tomatillo salsa and serve.