Wednesday, July 1, 2015

Tex-Mex Grilled Rib Eye Steaks

Tex-Mex Grilled Rib Eye Steaks
8 Servings
8 rib-eye steaks (6 ounces each)
1 cup Tex-Mex Dry Rub - listed below
Olive oil for brushing the steaks
2 cups Tex-Mex Barbecue Sauce - listed below

Preheat a gas or charcoal grill to high. Rub each steak on both side with the dry rub, refrigerate at least 3 hours or overnight. 
Drizzle olive oil over both sides of steaks and grill until golden brown, 3 to 4 minutes.
Turn over and continue grilling 4 to 5 minutes for medium rare.
Place on a large serving platter and brush with Tex-Mex Barbecue Sauce before serving.

Tex-Mex Dry Rub
Yields ~ 1¼ cups

Note: This rub can be used on beef, lamb, poultry and seafood.

¼ cup paprika
1 cup chili powder
1 tablespoon cumin, ground
1 tablespoon coriander, ground
1 teaspoon cayenne
2 teaspoons mustard, dry
2 teaspoons oregano, dried
1 teaspoon annatto, ground
1 teaspoon turmeric, ground
Combine all the ingredients in a small bowl. Store extra will keep in a tightly covered glass jar for several months.

Tex-Mex Barbecue Sauce
Yields 3 Cups
¼ cup grapeseed oil
1 medium yellow or white onion, finely, chopped
2 large cloves garlic, minced or 1 tablespoon chopped
6 ounces tomato paste
1 cup apple cider vinegar
2 cups pineapple juice w/o sugar added
2 tablespoons Worcestershire sauce
1/4 teaspoon liquid smoke
1 teaspoon sea salt
2 tablespoons dark brown sugar
1 tablespoon molasses (not black strap) 
1 tablespoon Tex-Mex Dry Rub 

In a large saucepan, add oil, onion and garlic then sauté on medium low heat until onions are caramel in color, stirring occasionally.
Turn heat down slightly and mix in the tomato paste.
Add vinegar, pineapple juice, Worcestershire sauce, salt, liquid smoke, sugar, molasses and rub.  Allow sauce to cook gently on medium low heat, uncovered thirty minutes to an hour, stirring occasionally.
If you want a smooth sauce, puree before using.

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