Mexican Spice Rubbed Ribeye with Lime Butter, Roasted Asparagus and Red Potatoes
This steak is relatively hot because of the mexican rub, but it has lots of flavor. The bread is a garlic italian loaf that was purchased at the bakery. Roasting the veggies is one of my favorite ways to have them. The spice and butter mixtures are enough for 4 steaks. I split them between two and that worked fine as well.
Mexican Spice Rubbed Ribeye:
4 tablespoons unsalted butter, softened
1 small garlic clove, minced
1/4 teaspoon finely grated lime zest
1 tablespoon fresh lime juice
pinch of sea salt
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chipotle powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cayenne pepper
1. Light the grill or preheat large grill pan
2. First small bowl, combine softened butter, garlic, lime zest, lime juice, and salt. Set aside.
3. Second small bowl, combine the paprika, cumin, chipotle, and cayenne pepper.
4. Rub mixture all over the steaks
5. Oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes.
6. Transfer the steaks to plates and top with the Lime Butter. Use about a tablespoon per steak.
7. Let the steaks stand for 3 to 4 minutes before serving.
Roasted Asparagus and Red Potatoes
Preheat oven to 400 degrees
Asparagus
Red Potatoes
Olive Oil
Sea Salt
Fresh Ground Pepper
Cayenne Pepper
1. Evenly coat Asparagus with salt, pepper, and oil.
2. Spread out evenly in baking dish.
3. Evenly coat Red Potatoes with salt, pepper, and oil. Sprinkle lightly with cayenne pepper.
4. Spread out evenly in baking dish.
5. Bake both dishes for 45 minutes.
Note: If you like the asparagus to be a bit more crunchy decrease the baking time by 15 minutes. If you want your potatoes less crisp decrease the time as well.
