|Cumin Grilled Rib Eye with Chili-Lime Butter|
While I made this with a rib eye, feel free to substitute any cut of beef you prefer.
There are two steps in creating the flavors for this dish. First there is the seasoning for the steak and then there is the Chili-Lime Butter that is melted over the steak when you remove it from the grill.
First, let's make the Chili-Lime Butter because you'll need to chill it before you use it.
Early in the day, mix the butter, juice of one lime, cilantro, chili powder, garlic and black pepper together in a small bowl until well combined.
Place the butter mixture on a piece of wax paper. Roll the butter mixture into a log shape, twist the ends and refrigerate until chilled and the butter is solid. You can keep this butter in the refrigerator for a week or free it for a longer period.
Now for the steaks. I serve approximately 1/2 pound portions per person in my family, but you should adapt this recipe to meet the proportions right for you.
Remove the steaks from the refrigerator approximately one hour before cooking. Combine the cumin, salt, pepper and garlic powder. Set aside.
Approximately 30 minutes before grilling, drizzle olive oil over both sides of the the steaks.
Sprinkle the seasoning mixture over both sides of the steaks making sure to cover well. Set aside.
Grill the steaks to your desired doneness. We like medium rare. Place a couple of slices of the Chili-Lime Butter on each steak immediately when removing from the grill. You'll want the butter to melt over the steaks as you let them rest for 5-10 minutes before serving.
I also made some grilled vegetables to serve with this meal. Grilled vegetables are a favorite with us. For this meal I tossed zucchini, yellow squash, red and green bell peppers, one jalapeno and one large onion with a little olive oil, salt, pepper and chopped garlic.
I grilled them in this handy dandy grill pan that I love, love, love. If you don't have one, and you love to grill, please get one. A vegetable grilling basket makes grilling vegetables a dream.
These vegetables cooked for approximately 20 minutes on the grill. I stirred them every 5 minutes.
Get the recipe for the Cumin Grilled Rib Eye with Chili-Lime Butter by clicking the link.