Southwestern Ribeye Steak with Smoked Ranchero Sauce and Spicy Pinto Beans
Southwestern Ribeye Steak with Smoked Ranchero Sauce and Spicy Pinto Beans
This incredible plate features a perfectly grilled Ribeye steak served with a rich, smoky Ranchero sauce and flavorful spicy pinto beans with rice.
Cooking Tips for the Steak For a beautiful crust and juicy interior, pat the steak dry before seasoning. Season generously on all sides with Patio Grill Master Brisket and Pepper Steak Rub. Prepare your grill for high heat (450°F–500°F). Sear the steak directly over the heat for 4–5 minutes per side for medium-rare, or adjust for your desired doneness. Always let the steak rest for 5–10 minutes before slicing to keep the juices locked in.
Smoked Ranchero Sauce Recipe Ingredients: 4 large tomatoes (cut in ½), 1 jalapeño, 1small red onion (sliced in ½ inch rings), 1 clove garlic, 1/2 tsp olive oil, Juice from 1 Lime, a splash of white vinegar salt and pepper to taste, 1/2 tsp chili powder. Instructions: Char the Tomatoes, Jalapeño, Onion Slices and Garlic on the grill (use some hickory & mesquite to add smoke). Blend the charred vegetables until smooth. In a saucepan heat olive oil. Carefully (IT WILL SPLASH) pour the charred vegetable puree into the hot oil. Add the remaining ingredients, mix well and simmer over low heat for 10 minutes to allow the flavors to meld. If the sauce is too thick, add a splash of water. Check and adjust the seasoning if needed.
Spicy Pinto Beans Recipe Ingredients: 2 cups pinto beans (soaked overnight and rinsed), 4 cups chicken or vegetable stock, 1 chopped chipotle pepper in adobo sauce, 1/2 cup chopped white onion, 1 bell pepper (diced), 1 clove garlic (smashed), 2 tsp chili powder, 1 tsp cumin, 1/2 tsp dried oregano, salt and pepper to taste. Instructions: In a large pot, sweat the onion, peppers and garlic. When translucent add all of the seasoning, beans and stock. Bring to a boil, then reduce heat, cover, and simmer for 1.5–2 hours, or until the beans are tender. Mash a few beans against the side of the pot to naturally thicken the liquid. Serve over your favorite kind of rice, we like Basmati or Spanish Rice.
Garnish this dish with a little Pico De Gallo, Queso Fresco, and fresh cilantro leaves.
