Ingredients Instructions

Paste

1 tablespoons extra-virgin olive oil 2 teaspoons ancho chile powder 2 teaspoons kosher salt 1 teaspoons paprika 2 garlic cloves, minced or pushed through a press 1/2 teaspoons freshly ground black pepper

 

4 boneless rib eye steaks, each about 12 ounces and 1 inch thick, trimmed of excess fat

Salsa

2 medium, ripe tomatoes, seeded and finely chopped 1/2 cups finely chopped red onion 1 small poblano chile pepper, stemmed, seeded, and finely chopped 1 small jalapeño chile pepper, stemmed, seeded, and finely chopped 1/4 cups finely chopped fresh cilantro leaves 2 tablespoons fresh lime juice 3/4 teaspoons kosher salt 1/2 teaspoons freshly ground black pepper 1/2 teaspoons ground cumin 1 garlic clove, minced or pushed through a press

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1. Mix the paste ingredients. Spread the paste on both sides of the steaks. Allow the steaks to stand at room temperature for 15 to 20 minutes before grilling.
2. Meanwhile, combine the salsa ingredients. Set aside until ready to serve.
3. Prepare the grill for direct cooking over high heat (500° to 550°F) .
4. Prepare the grill for cooking over high heat (550°F) .
5. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the salsa.
6. Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the salsa.