Grilled Ribeye steaks with Chipotle Chili Rub and Cilantro-Lime Compound Butter with Grilled Vegetables
Grilled Ribeye steaks with Chipotle Chili Rub and Cilantro-Lime Compound Butter:
2 sticks butter
3 tablespoons finely chopped cilantro leaves
1 lime, juiced and zested
2 tablespoons steak seasoning blend for the grill (recommended: Montreal Seasoning by McCormick)
1 tablespoon chipotle (smoky) ground chili powder or dark chili powder
1 tablespoon sweet paprika
4 Ribeye steaks, 1 1/2 inch thick
Preheat the outdoor grill.
Cut butter into chunks. Place butter in a bowl. Place bowl in microwave and cook on high for 15 seconds.Chop herbs super-fine. Stir in chopped cilantro and lime zest and juice into the butter.Transfer the butter onto a large strip of plastic wrap.
Gather the ends of the plastic wrap in on 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back and away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape. Twist up the extra wrap on the ends and place the compound butter log into the freezer to make the butter cold enough to slice again.
Remove the steaks from the refrigerator and unwrap.
Combine the steak seasoning blend with hot chipotle pepper and sweet paprika. A tablespoon is about a palm full of powdered or ground seasonings. Rub the seasoning blend into the steaks, distributing the spices evenly among them. Using tongs, place steaks on screaming-hot grill.Cook steaks 6 to 7 minutes on each side for medium doneness. Remove steaks and let them rest so that the juices can redistribute, 5 minutes.
When ready to serve,top steaks with disks of sliced compound butter,Grilled Vegetables as a side.
Grilled Vegetables:
1 Zucchini
1 Yellow squash
1 Red onion
1 Red pepper
2 Cups button mushrooms
6 Roma tomatoes cut in half
Seasonings:
1 Tablespoon course black pepper
2 Tablespoons fresh minced garlic
2 tablespoons fresh minced basil
1 Teaspoon salt
Preheat a clean grill on high. While the grill is heating wash the vegetables and dry using a paper towel. Prepare the Roma tomatoes and red onion. Remove the core from the tomatoes and slice in half. Place the tomatoes on a large plate and season with black pepper, garlic, basil, and salt. Rub olive oil over the tops of the tomatoes and let sit. Prepare the red onion in the same manner only slice the red onion into 3/4″ think rings and season and oil.
Cut the remaining vegetables. The yellow squash and zucchini should be cut 3/4 ” think on the bias. The mushrooms can be left whole, while the red pepper should be cut into 1″ by 2″ think strips. In a large bowl combine the zucchini, yellow squash, red bell peppers and mushrooms. Season with the remaining seasonings and drizzle with the remaining olive oil.
Make sure the grill is very hot, then turn down to a medium setting and place all the vegetables on the grill except the roma tomatoes. Turn the vegetables once they begin to char (about 2 minutes or so). After turning place the Roma tomatoes on the grill for 1 - 2 minutes. Place all the vegetables in a large bowl and toss.
Serves 4 - 6