Grilled Mexican Rib-Eye Steaks
Our good friend Charlie (one of two other Charlies in our lives, both known as Big Charlie in case we get confused thinking someone is referring to our own Little Charlie) was coming to dinner. When Big Charlie M. is coming over, he is not looking for me to experiment with a Radicchio and Endive Salad or a Sesame-Honey Quinoa Salad with Avocado. He is looking for meat, preferably steak. And my guys aren’t going to argue.
Manly rib-eyes meet robust Mexican seasonings, and the scent of testosterone wafting through the air is just that extra ingredient that makes these steaks all the more flavorful.
Grilled Mexican Rib-Eye SteaksPrint
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher or coarse salt
- 1/2 teaspoon freshly ground black pepper
- 3 (16-ounce) 1-inch thick boneless rib eye steaks
1. In a small bowl, mix together the olive oil, garlic, lime juice, paprika, cumin, chili powder, salt and pepper. Place the steaks in a large container or bowl and pourr the mixture over the steaks, turning them to coat well. Marinate in the fridge for about 2 hours, allowing the steaks to come to room temperature before grilling.