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Ancho chili rubbed steak

Ancho chili rubbed steak

With Pineapple-Mint Salsa

Rubbed with smoky ancho chili and paired with a refreshing pineapple-mint salsa, this steak is the perfect balance of sweet heat.

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Protein: Beef
Cut: Ribeye
Method: Grill
Cooking Time: 8 Minutes
Servings: 4
Ancho chili rubbed steak

Ingredients

  • 2 Open Prairie® Natural* Angus Beef ribeye steaks, 1-inch thick (about 3⁄4 lb each)
  • 2 tsp ancho chili powder
  • 1 tsp salt
  • 1⁄2 tsp freshly ground pepper
  • 1⁄4 tsp each garlic powder, onion powder, ground cumin, dried oregano and brown sugar
  • 1 Tbsp olive oil

Instructions

  1. Preheat grill to medium-high; grease grate well.
  2. Stir together ancho chili, salt, pepper, garlic powder, onion powder, cumin, oregano and brown sugar until blended.
  3. Rub steaks all over with spice mix; rub with oil. Let stand for 10 minutes.
  4. For Pineapple-Mint Salsa: Combine pineapple, red onion, jalapeno, lime juice, mint, honey and salt.
  5. Grill steak, turning once, for 4 minutes per side for medium-rare or cook to desired doneness. Let rest for 5 to 10 minutes.
  6. Serve with Pineapple-Mint Salsa.
    • TIP:
    • Sprinkle with finishing salt before serving.

Ingredients

Pineapple-Mint Salsa

  • 1 ½ c finely chopped pineapple
  • ¼ c finely chopped red onion
  • 1 jalapeno pepper, seeded and finely chopped
  • 3 Tbsp lime juice
  • 2 Tbsp chopped fresh mint
  • 1 tsp honey
  • ½ tsp salt

Instructions

Servings: 1
Calories: 400
Total Fat: 23g
Sodium: 960mg
Total Carbohydrate: 13g
Protein: 36g

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*Minimally processed. No artificial ingredients.

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