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Prep 30min
Total30min
Ingredients7
Servings4
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Ingredients
Salsa
2
tomatillos, husks removed, diced
1/2
cup thick & chunky salsa
2
tablespoons finely chopped yellow bell pepper
1
tablespoon chopped fresh chives
1/8
to 1/4 teaspoon liquid smoke
Steaks
4
(3/4-inch-thick) boneless beef rib-eye steaks
1
teaspoon coarsely ground Santa Fe-style seasoning blend or dried southwestern seasoning blend
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Steps
1
Heat grill. In small bowl, combine all salsa ingredients; mix well.
2
When ready to grill, sprinkle steaks on both sides with seasoning blend. Place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 12 minutes or until of desired doneness, turning once or twice. Serve salsa with steaks.
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To broil steaks, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once or twice.
Tomatillos, like tomatoes, belong to the nightshade family. Tomatillos resemble small green tomatoes, except for their thin paper husk. Although tomatillos ripen to yellow, they are used while they are still green and firm.
Liquid smoke is very strong; use it sparingly. Look for liquid smoke near the barbecue sauce at the grocery store.
Look for Santa Fe and Southwestern seasoning blends in the spice section of the grocery store.
Small green tomatoes can be used in place of the tomatillos.
These steaks are fabulous served with pinto beans and a flavorful cheesy bread. A fruit cobbler will complete a dinner hardy enough for ranch hands.
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Nutrition Facts
Serving Size:1 Serving
Calories
310
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
5g
25%
Cholesterol
115mg
38%
Sodium
400mg
17%
Total Carbohydrate
4g
1%
Dietary Fiber
1g
4%
Sugars
2g
Protein
43g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
2%
2%
Iron
20%
20%
Exchanges:
6 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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