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Grilled Rib-Eye Steaks With Mouth-on-fire Salsa
Grilled Rib-Eye Steaks With Mouth-on-fire Salsa

Before you jump to Grilled Rib-Eye Steaks With Mouth-on-fire Salsa recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

The benefits of healthy eating are today being given more attention than ever before and there are many reasons why this is so. The overall economy is affected by the number of men and women who are dealing with health conditions such as hypertension, which is directly linked to poor eating habits. Even though we’re incessantly being encouraged to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. It is likely that a lot of people believe it will take great effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, however, simply making a couple of small changes can positively impact everyday eating habits.

Initially, you will need to be extremely careful when you are shopping for food that you don’t automatically put things in your cart that you no longer wish to eat. For example, if you have cereal for breakfast, do you ever check to see what the sugar and salt content is before getting it? A great healthy option can be porridge oats which have been found to be good for your heart and can give you good sustainable energy daily. Add fruits or spices to enhance the flavor and now you have a breakfast that can be a usual part of your new healthy diet.

Obviously, it’s not at all hard to start incorporating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to grilled rib-eye steaks with mouth-on-fire salsa recipe. You can have grilled rib-eye steaks with mouth-on-fire salsa using 20 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare Grilled Rib-Eye Steaks With Mouth-on-fire Salsa:
  1. Get Salsa
  2. Provide 3 tbsp Olive oil
  3. You need 2 Dried chiles de arbol
  4. Take 8 large Tomatillos, husked and rinsed
  5. Use 3 medium Heirloom tomatoes
  6. Take 2 Red jalapeño peppers
  7. Prepare 1 Green jalapeño pepper
  8. Get 1 bunch Scallions, trimmed
  9. Provide Kosher salt
  10. Use Vegetable oil, for the grill
  11. Get 2 clove Garlic
  12. You need 1 cup Coarsely chopped fresh cilantro
  13. You need 1 Juice of lemon
  14. Take Steaks
  15. Prepare 4 Boneless rib-eye steaks (12 oz each)
  16. Use 1 tbsp Olive oil
  17. You need Kosher salt and black pepper
  18. Take Special Equipment
  19. Use 3 cup Hickory wood chips, soaked in cold water for 1 hour
  20. Take 1 Smoker wood chip box or 9-13 inch aluminum-foil pan (for gas)
Instructions to make Grilled Rib-Eye Steaks With Mouth-on-fire Salsa:
  1. Make the salsa: prepare a grill for high heat. In a small heavy skillet, combine the olive oil and chilies De Arbole and cook over medium heat, about four minutes, or until the chiles are toasted and beginning to blacken. Remove the chiles and set aside. Allow the chile oil to cool slightly.
  2. On a large baking sheet, toss the tomatillos, tomatoes, jalapeños and scallions with the chile oil and season with salt. Lightly oil the grill grates with vegetable oil, place the vegetables on the grill and close the lid. Cook the vegetables, turning only once, until they are blackened as much as possible; don't stress out if the tomatoes and Tomatillos break open and begin to fall apart - it's a sign that they're cooked through. Aim for these cooking times: eight minutes per side for the tomatoes and tomatillos, about six minutes per side for the jalapeños and about three minutes per side for the scallions. Using tongues, transfer the vegetables to the baking sheet and let cool slightly. Meanwhile, let the steaks stand at room temperature, 30 minutes.
  3. Trim the stems from the jalapeños and remove the seeds, if desired. Do not remove the charred skins. In a blender, combine the blackened vegetables, The garlic, cilantro, lemon juice and the toasted chiles de arbol and blend until smooth. Season the salsa to taste with salt. (you will have about 5 cups salsa; it will keep for up to five days, stored airtight in the refrigerator.)
  4. Make the steaks: reduce the grill heat to medium high. For a gas grill, spread the drained Woodchips in the smoker box and close it; alternatively, spread the woodchips in the foil pan. Place the Smokebox or foil pan on a lit burner. For a charcoal grill, sprinkle the drained wood chips over the hot coals.
  5. Coat the steaks with the olive oil and season with salt and pepper. When you see the woodchips beginning to smoke, set the steaks on the grill grate and grill them 4 to 5 minutes per side, or until the meat feels only slightly resilient when pressed with a fingertip, for medium rare. Transfer the steaks to a carving board and let rest, uncovered, about five minutes. Serve the steaks with the salsa.

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