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Bon Appétit

Spicy Barbecued Rib-Eye Steaks with Smoked Vegetable Salsa

4.1

(19)

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Spicy Barbecued Rib-Eye Steaks with Smoked Vegetable SalsaBrian Leatart

Brush thick slices of country-style bread with olive oil and grill until golden, about two minutes per side. Serve alongside steaks. What to drink: Beckmen Vineyards 2000 Syrah, Estate, Santa Ynez Valley, or another light-bodied Syrah.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

2/3 cup (packed) dark brown sugar
1/3 cup coarse salt
1/4 cup chili powder
1/4 cup coarsely ground black pepper
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground cloves
9 garlic cloves, pressed
8 16-ounce boneless rib-eye steaks
3/4 cup corn oil
Smoked Vegetable Salsa

Preparation

  1. Step 1

    Mix first 7 ingredients in medium bowl. Using fork, mash in garlic. Using 3 tablespoons spice mixture for each steak, rub spices onto both sides of steaks. Whisk corn oil into remaining spice mixture; set oil rub aside. Place steaks in two 13x9x2-inch glass dishes. Cover; chill steaks and oil rub at least 4 hours and up to 1 day.

    Step 2

    Prepare barbecue (medium-high heat). Brush steaks with some of oil rub. Grill steaks to desired doneness, brushing occasionally with oil rub, about 5 minutes per side for medium-rare; let stand 5 minutes. Serve with Smoked Vegetable Salsa .

TagsAmericanRib Eye SteakSteakBeefMeatMainDinnerDairy FreeNut FreeGluten FreeGrillingSmokeFourth of JulyBon Appétit
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