Easiest Way to Prepare Award-winning Grilled Rib-Eye Steaks With Mouth-on-fire Salsa

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Before you jump to Grilled Rib-Eye Steaks With Mouth-on-fire Salsa recipe, you may want to read this short interesting healthy tips about Your Health Can Be Affected By The Foods You Decide To Consume.

One thing that some of you may already recognize is that by ingesting the right foods can have a substantial effect on your health. Its also wise to understand that there are foods that you will need to avoid at all costs and that would be most food you find at the fast food chain restaurants. The foods that you will get from these fast food places are usually foods that are extremely unhealthy, loaded with fat and typically have little to no nourishment. This is why we are going to be going over the foods that you should be ingesting that will have a positive effect on your health.

Your primary meals should also include fish such as salmon or perhaps lean proteins, as these will also be able to help your health. The beauty of salmon is that together with other nutrients it is also loaded with Omega-3. Protein is essential for your diet, however you don't have to eat a lot, as a 3 ounces is all you truly need. Also before preparing your steak you really need to trim the fat that you can see from it to keep from taking in extra fat.

For those of you who want to start living a healthier life the tips above can help you do that. The one thing that you need to actually avoid is all of the processed foods which you can easily purchase in the stores, and start preparing fresh foods for your meals.

We hope you got insight from reading it, now let's go back to grilled rib-eye steaks with mouth-on-fire salsa recipe. You can cook grilled rib-eye steaks with mouth-on-fire salsa using 20 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Grilled Rib-Eye Steaks With Mouth-on-fire Salsa:

1. Get of Salsa.
2. Prepare 3 tbsp of Olive oil.
3. Get 2 of Dried chiles de arbol.
4. Take 8 large of Tomatillos, husked and rinsed.
5. Provide 3 medium of Heirloom tomatoes.
6. Take 2 of Red jalapeño peppers.
7. Take 1 of Green jalapeño pepper.
8. Get 1 bunch of Scallions, trimmed.
9. Provide of Kosher salt.
10. Take of Vegetable oil, for the grill.
11. Provide 2 clove of Garlic.
12. Take 1 cup of Coarsely chopped fresh cilantro.
13. Take 1 of Juice of lemon.
14. Provide of Steaks.
15. Provide 4 of Boneless rib-eye steaks (12 oz each).
16. Provide 1 tbsp of Olive oil.
17. Provide of Kosher salt and black pepper.
18. Prepare of Special Equipment.
19. Provide 3 cup of Hickory wood chips, soaked in cold water for 1 hour.
20. Take 1 of Smoker wood chip box or 9-13 inch aluminum-foil pan (for gas).

Steps to make Grilled Rib-Eye Steaks With Mouth-on-fire Salsa:

1. Make the salsa: prepare a grill for high heat. In a small heavy skillet, combine the olive oil and chilies De Arbole and cook over medium heat, about four minutes, or until the chiles are toasted and beginning to blacken. Remove the chiles and set aside. Allow the chile oil to cool slightly..
2. On a large baking sheet, toss the tomatillos, tomatoes, jalapeños and scallions with the chile oil and season with salt. Lightly oil the grill grates with vegetable oil, place the vegetables on the grill and close the lid. Cook the vegetables, turning only once, until they are blackened as much as possible; don't stress out if the tomatoes and Tomatillos break open and begin to fall apart - it's a sign that they're cooked through. Aim for these cooking times: eight minutes per side for the tomatoes and tomatillos, about six minutes per side for the jalapeños and about three minutes per side for the scallions. Using tongues, transfer the vegetables to the baking sheet and let cool slightly. Meanwhile, let the steaks stand at room temperature, 30 minutes..
3. Trim the stems from the jalapeños and remove the seeds, if desired. Do not remove the charred skins. In a blender, combine the blackened vegetables, The garlic, cilantro, lemon juice and the toasted chiles de arbol and blend until smooth. Season the salsa to taste with salt. (you will have about 5 cups salsa; it will keep for up to five days, stored airtight in the refrigerator.).
4. Make the steaks: reduce the grill heat to medium high. For a gas grill, spread the drained Woodchips in the smoker box and close it; alternatively, spread the woodchips in the foil pan. Place the Smokebox or foil pan on a lit burner. For a charcoal grill, sprinkle the drained wood chips over the hot coals..
5. Coat the steaks with the olive oil and season with salt and pepper. When you see the woodchips beginning to smoke, set the steaks on the grill grate and grill them 4 to 5 minutes per side, or until the meat feels only slightly resilient when pressed with a fingertip, for medium rare. Transfer the steaks to a carving board and let rest, uncovered, about five minutes. Serve the steaks with the salsa..

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