Ribeye steak served with a roasted chili salsa
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(recipe by Lauren Morgan)

Beautifully tender Ribeye steaks complimented by a pan-roasted chili salsa that leaves your mouth watering with every bite. This dish serves 4 people so this is a great main course to try when getting together with friends and family.

Prep time: 20 minutes
Heat: direct high heat 230* to 290*c (450* to 550*F)
Grilling time: 6 to 8 minutes
Special equipment: 30-cm (12-inch) cast-iron pan

4 Ribeye steaks, each about 250g (8oz) and 2.5 cm (1 inch) thick
Extra-virgin olive oil

1 dried ancho chili
1 tablespoon extra-virgin olive oil
4 ripe tomatoes, quartered, with stalks and seeds removed
1 slice white onion, about 1.5 cm (¾ inch)
1 jalapeno chili, stem removed
1 large garlic clove (do not peel)
1 teaspoon fresh lime juice
½ teaspoon sea salt
½ teaspoon dried oregano

1 tablespoon sea salt
2 tablespoons paprika
1 teaspoon onion granules
1 teaspoon freshly ground black pepper

Ribeye steak served with a roasted chili salsa - Cooking Instructions


1.    Bring 500ml (17 fl oz) water to simmer in a small saucepan. Preheat a 30-cm (12-inch) cast-iron or oven proof frying pan over a medium heat on your side burner or hob.

2.    Remove and discard the stem from the ancho chili, then open like a book and discard the seeds. Flatten the chili and place it in the hot, dry pan. Press down on the chili with a fish slice to flatten it and dry fry until the aroma is obvious and you begin to see wisps of smoke. Transfer the chili to the pan of hot water and soak for 20 to 30 minutes until it is very soft. Reserve the water; you may need a little to thin out the salsa.

3.    Meanwhile, add the oil, tomatoes, onion, jalapeno and garlic to the pan and fry over a medium heat for 10 to 15 minutes, turning occasionally, until the vegetables have blackened and blistered in spots. Remove the vegetables as they are finished cooking (they may not finish cooking at the same time). Allow them to cool until you can handle the garlic, and then squeeze the garlic out of its skin into a blender or food processor. Add the ancho chili, tomatoes, onion, jalapeno, lime juice, salt and oregano and process to make a salsa. For thinner consistency, add a little of the water used to soak the ancho chili.

4.    Mix the rub ingredients together in a small bowl. Lightly brush the ribeye steaks on both sides with oil. Season evenly with the rub. Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Prepare the barbecue for direct cooking over a high heat.

5.    Brush the cooking grates clean. Grill the ribeye steaks over direct high heat, with the lid closed as much as possible but turning once until cooked to your desired doneness, 6 to 8 minutes for medium rare. (If flare-ups occur, move the steaks temporarily over indirect high heat.) Remove from the barbecue and allow to rest for 3 to 5 minutes. Serve warm with the salsa.

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Ribeye steak served with a roasted chili salsa
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