Latin Spiced Ribeye with Grits & Salsa

A deliciously seasoned Ribeye steak, pan-fried in leak oil, with cheesy grits and a fresh tangy salsa

The perfect steak

Indulge in a Latin culinary adventure with this mouthwatering ribeye dish that is sure to tantalize your taste buds. Picture a beautifully seared, medium-rare ribeye, seasoned with a blend of Latin spices including salt, pepper, cumin, garlic powder, and a hint of brown sugar. As it sizzles in the pan, the aroma of the spices fills the air, building anticipation for the flavor explosion that awaits.

To elevate the dish further, a luxurious leek oil is created by slowly sautéing leeks, coaxing out their delicate essence. The leeks are then discarded, and the oil infused with garlic, fresh cilantro, and butter, adding richness and depth to the steak. With a final basting of the infused oil, the ribeye is ready to be transformed into a work of culinary art.

To complement the savory ribeye steak, a bed of creamy grits awaits, infused with a touch of chicken stock, chili powder, cheddar cheese, and seasoned with salt and pepper. The grits provide a comforting backdrop for the star of the dish.

But we're not done yet! A vibrant salsa takes center stage, showcasing the freshness of ripe roma tomatoes, chopped onions, fragrant cilantro, and zesty garlic. Marinated with the bright tanginess of fresh lime juice, a hint of balsamic vinegar, a touch of honey, and a medley of Latin spices, the salsa adds a burst of flavor and a refreshing contrast to the richness of the ribeye and the creaminess of the grits.

Latin Spiced Ribeye with Grits & Salsa

Ingredients (1 Serving)

Steak Seasoning

• 1 Ribeye Steak (I prefer them to be about 1.5 inches thick)

• 2 tsp brown Sugar

• 1 tsp garlic powder

• 1/2 tsp cumin

• Salt & pepper to taste

Grits

• 1/2 C grits

• 1 C water

• 1 chicken Boullion cube (or 1 cup of chicken stock instead of water)

• 1 Tbsp butter

• 1/2 tsp chili powder

• 1/3 C mild cheddar cheese

• Salt & pepper to taste

Salsa

• 2 Roma Tomatoes

• 1/4th Red Onion

• 1 Tbsp freshly chopped cilantro

• 2 Cloves chopped garlic

• 1 tsp balsamic vinegar

• 1 tsp lime juice

• 1 Tbsp honey

• 1/2 tsp chili powder

• Salt to taste

Everything Else

• 1 chopped leek

• 1/3 C oil (A neutral oil, Canola, Vegetable, Corn etc.)

• 2 Cloves of garlic

• 1 Tbsp fresh cilantro

• 2 Tbsp butter

Cooking Plan

The Tangy Salsa

1.) Evenly 2 Dice Roma tomatoes, 1/4th onion, 1 Tbsp fresh cilantro, and 2 cloves of garlic and mix together in a small bowl. Add remaining ingredients and then give it a stir. Add salt to taste and let sit for at least 15 minutes so those flavors can meet and fall in love. That's it! How simple is that?

The Steak

1.) Make sure your steak has been patted dry, then mix seasonings together before seasoning each side of the steak. Make sure you coat the sides as well. Let the steak marinate in the seasonings for 15-20 minutes.

2.) While your steak is marinating, add 1/3 cup of oil to a skillet on medium heat. Roughly chop leeks and add to skillet once the oil reaches medium temperature. You should hear a sizzle when it hits the oil.

3.) Simmer leeks for about 1 to 2 minutes, then turn the head down to medium-low, and simmer for another 5 minutes. After 5 minutes, remove the leaks from the oil and save the oil.

4.) Bring the leak oil to a medium heat before adding the steak to the pan. Get a wonderful crisp sear on one side before flipping the steak. For medium rare about 3-4 minutes on each side should be perfect but it does depend on the thickness of your steak and your stove so watch it closely. For Medium about 5-6 minutes should be perfect, again it varies. Making steaks either medium well or well done is against my religion so you will have to adjust for that on your own...

5.) Add 2 Tbsp of butter, 1 Tbsp of freshly choppy cilantro, and 2 crushed garlic cloves to the pan with the steak after you have flipped it to the other side and it is about halfway done cooking on that side. Baste the steak with the butter that is sizzling with the other ingredients constantly until the steak is done. Remove the steak from the pan and let sit for at least 10-15 minutes. Which gives you enough time to prepare your grits.

Creamy Grits

1.) Add 1 C chicken stock, or 1C water + bouillon, to a small saucepan and bring to a medium boil. Add 1/4 cup of grits and after about 30 seconds add 1/2 tsp chili powder and reduce heat to medium low. Let simmer for about 5 minutes or until grits are done.

2.) Add 1 Tbsp of butter and 1/3 C mild cheddar cheese to the grits and remove from the heat. Stir slowly until both the butter and cheese are incorporated. The cheese should melt. Salt to taste.

Plating

1.) Ladle or spoon grits into the center of your plate until you have a circular pool.

2) Slice steak into strips, fan the slices out, and then place the fanned steak onto the grits, directly in the center.

3.) Give salsa a quick stir before spooning it onto the steak, in the corner where all the edges of each slice meet.

4.) Enjoy! (If you like a bit more heat, you can also garnish with cayenne pepper or add fresh chili flakes in with the butter when you are basting the steak.)