Mexican Rib Eye Steaks |
Let's move south of the border for some over-the-top steaks. These guys will make your usual Friday nights a tremendous affair! |
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Each newsletter, one lucky subscriber will win a free Tool Wizard Grill Brush and two Replacement pads. This is the hottest grill brush going today and you could win one! First and last names are really important so we can notify you!Mexican Rib Eye SteaksNo more tacos, enchiladas and tortillas!When you add the southerly flavors of jalapeños and cilantro, then you have a real mexican treat. Hey, let's not forget the cumin! Everyone will enjoy these steaks hot and juicy, right off the grill. Ole! 4 1-inch thick rib eye steaks - the thicker the better
Season your steaks with salt and pepper. In a mixing bowl, mix well the olive oil, jalapeños, onions, garlic, roasted cumin and cilantro. Add salt and pepper as desired. Place the steaks in zip lock bags and evenly divide the mixture in each bag with the steaks. Coating the steaks thoroughly. Refrigerate steaks for at least 1 hour, up to 6 hours. Turn every 30 minutes or so. Remove the steaks from the refrigerator, pour off the marinade and allow them to come to room temperature. While they are warming, fire up your grill to a medium-hot temperature. Place the steaks on the grill and sear both sides with a nice char. Move them from the direct heat of the pit, close the lid and allow to cook to the desired doneness. Serve hot and juicy. Goes great with guacamole, salsa and chips! |
