Grilled Ribeye Steaks with Roasted Tomato Salsa

Prep & Cook

1 Hour 5 Minutes

Serves

Difficulty

Easy

Ingredients

Roasted Tomato Salsa:

3 tbsp olive oil

2 dried chiles de árbol

8 large tomatillos, husked and rinsed

3 medium heirloom tomatoes (about 570g)

2 red jalapeño peppers

1 green jalapeño pepper

1 bunch spring onions, stems trimmed

2 garlic cloves

50g coarsely chopped fresh coriander

1 lemon, juiced

Ribeye Steaks:

Two 4cm thick ribeye steaks (about 340g each)

3 tbsp butter, divided

1 tbsp olive oil

Description

Serves: 4

Prep Time: 10 Minutes

Cook Time: 1 Hour 5 Minutes

Make-Ahead: Steaks can cook in water bath at 55°C up to 2 hours before searing. Bagged cooked steaks can be chilled in an ice bath and refrigerated up to 1 day before serving. Rewarm steaks (in bag) in a water bath with Sous Vide cooker set to 50°C for 15 minutes before searing. Salsa can be made up to 3 days ahead, covered and refrigerated; bring to room temperature before serving.

Method

To make roasted tomato salsa:

Prepare a grill for high heat.

In a small induction friendly heavy sauté pan, combine oil and chiles de árbol and cook over medium heat for 4 minutes using the Inducto Go Portable Induction Cooktop, or until chiles are toasted and beginning to blacken. Remove chiles and set aside. Allow chile oil to cool slightly.

On large baking sheet, toss tomatillos, tomatoes, jalapeños, and spring onions with chile oil and season with salt. Lightly oil grill grates, place vegetables on grill, and close lid. Cook vegetables, turning only once, until blackened as much as possible. Aim for these cooking times: 8 minutes per side for tomatoes and tomatillos, 6 minutes per side for jalapeños, and 3 minutes per side for spring onions. Transfer vegetables to baking sheet and let cool slightly.

Trim stems from jalapeños and remove seeds, if desired. Do not remove charred skin.

In the Prep Master Pro Food Processor, combine blackened vegetables, garlic, coriander, lemon juice, and toasted chiles de árbol and blend until mostly smooth. Season salsa to taste with salt.

To cook ribeye:

Place large pot of water on Inducto Go Portable Induction Cooktop and preheat to 55°C in Liquid Temp mode. Use the temperature probe to check when ready.

Sprinkle steaks with salt and pepper. Place steaks in a single layer in a gallon zip top bag and add 2 tbsp butter. Using water displacement method, submerge bag in water bath. Alternatively, place steaks in a single layer in large vacuum bag with butter and seal. Submerge bag in water bath. Cook 1 hour.

To grill ribeye and serve:

Remove steaks from bag and pat dry. Lightly brush steak with oil and grill 1 to 2 minutes per side, or until each side has a nice crust. Rest 5 minutes.

Slice steak and serve with roasted tomato salsa.

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