Grilled Steak with Red Chile Salsa
Grilled Steak with Red Chile Salsa is a bold, smoky, and savory dish that’s perfect for spice lovers and steak enthusiasts alike. This recipe combines tender, perfectly seasoned steak with a robust red chile salsa made from dried red chile peppers, garlic, onion, and aromatic spices. While it packs layers of flavor, the dish is surprisingly mild, allowing the natural taste of the steak to shine. Perfect for a family barbecue or an elegant dinner, this recipe is sure to impress.
$20–$30 depending on steak cut and ingredient quality
Equipment
- medium pot For simmering the chile mixture.
- Blender or Food Processor: To puree the salsa until smooth.
- Grill or Grill Pan: Essential for cooking the steak to perfection.
- tongs For flipping the steak.
- Knife and Cutting Board: For chopping and preparing ingredients.
Ingredients
- 5 ozs red chile peppers whole & dried
- 5 cloves garlic crushed
- 1 medium onion chopped
- 1 tsp salt
- 1 tbsp oregano dried
- 12 ozs water
- 2 tbsp cumin
- 1 tsp salt
- 1 tsp granulated garlic
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 4 lbs steak strip, rib eye, round, sirloin, or flank
Instructions
- Remove the stem from the chiles and tear the pepper into large irregular pieces and place into a medium size pot along with the garlic, onion, oregano, salt, 1 tablespoon of the cumin, and water.
- Cover the pot and simmer for 30 to 45 minutes or until the peppers are hydrated and tender.
- Place the mixture in a blender or food processor and puree until very smooth.
- If you have to add water to adjust consistency, mixture is suppose to be very thick.
- Mix together the remaining 1 tablespoon of cumin with salt, granulated garlic, onion powder, and cayenne.
- Season the steak with this mixture and grill till desired doneness.
- Serve with salsa on the side.
Notes
This dish is not anywhere as spicy as one might think.
Customizations:
- Heat Level: Adjust the cayenne pepper for more or less spice.
- Salsa Consistency: Add water gradually to achieve the desired thickness.
- Steak Cuts: Try ribeye, flank, or sirloin for varied textures and flavors.
Serving Tips:
- Serve alongside rice, beans, or a fresh salad for a complete meal.
- Pair with warm tortillas to make tacos.
Storage Tips:
- Store leftover steak and salsa separately in airtight containers for up to 3 days in the fridge.
Cooking Tips:
- Let the steak rest for 5–10 minutes after grilling to retain juices.
- Use a meat thermometer for precise doneness.
Make-Ahead Tips:
- Prepare the salsa in advance and refrigerate for up to 3 days.
- Marinate the steak ahead of time to deepen the flavors.
Nutrition
Calories: 779kcalCarbohydrates: 5gProtein: 74gFat: 52gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 25gCholesterol: 221mgSodium: 1129mgPotassium: 1069mgFiber: 1gSugar: 0.3gVitamin A: 269IUVitamin C: 2mgCalcium: 78mgIron: 8mg
Tried this recipe?Let us know how it was!
