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Guajillo-Crusted Ribeye With Tomatillo Salsa

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Guajillo-Crusted Ribeye With Tomatillo Salsa

Serves 6 to 8

  • 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.

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