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Ribeye Steak Nuevo Latino
Recipes
Ribeye Steak Nuevo Latino
4 servings
35 minutes total

Ingredients

  • 1 small red onion, sliced
  • 2 limes, for zest/juice
  • 2 teaspoons kosher salt
  • 3 tablespoons chipotle pepper sauce
  • 1 ½ teaspoons chili powder
  • 4 teaspoons minced garlic, divided
  • 1 avocado, coarsely chopped
  • 1 ripe mango, coarsely chopped
  • 2 lb grilling steaks (such as ribeye, NY strip, and tenderloin)
  • 2 teaspoons vegetable oil
  • 1 (15-oz) can black beans, rinsed and drained
  • ¼ cup restaurant-style mild salsa

Steps

    1. Preheat grill on medium. Slice onion. Zest/grate lime peel (no white; 1 tablespoon); squeeze for juice (2 tablespoons). Whisk together zest and salt (reserve 1 teaspoon, set aside) in small bowl; combine remaining with chipotle pepper sauce, chili powder, and 3 teaspoons minced garlic. Spread mixture on both sides of steaks. Chop avocado and mango.
    2. Place steaks and onions on grill; cook 4–5 minutes on each side or until 145°F (medium rare). Cook onions 4–5 minutes on each side or until tender. Let steaks stand 5 minutes. Chop onions.
    3. Preheat a medium saucepan on medium 2–3 minutes. Place oil then remaining 1 teaspoon garlic in pan and cook 30 seconds or until fragrant, stirring often. Add black beans and salsa; cook and stir 3–4 minutes or until hot. Stir in avocado, mango, grilled onion, and 1 tablespoon lime juice.
    4. Transfer steaks to a serving platter. Drizzle with remaining 1 tablespoon lime juice. Sprinkle with remaining lime salt mixture. Serve with black bean mixture.