You’ll want bone-in rib eyes for this recipe, and if you have a good butcher, ask for the long-bone cut, known as a cowboy or tomahawk steak. The chipotle spice paste adds tons of flavor to the beef and pairs nicely with a simple corn and tomato salad that celebrates the end of summer. The recipe makes more chipotle paste than you will need, but the leftovers will keep, covered, in the refrigerator for a week.
Cowboy Rib Eyes with Corn Salad
For the chipotle paste:
- 1/4 cup (2 fl. oz./60 ml) olive oil
- 1 cup (1 oz./30 g) loosely packed fresh cilantro
- 4 garlic cloves, coarsely chopped
- 3 chipotle chiles in adobo sauce, chopped
- 2 Tbs. ground cumin
- 2 Tbs. ground coriander
- 1 Tbs. dry mustard
- Kosher salt and freshly ground pepper
- Fresh lime juice as needed
For the mustard vinaigrette:
- 3 Tbs. Dijon mustard
- 3 Tbs. cider vinegar
- Juice of 1/2 lemon
- 1 tsp. chopped garlic
- 1 tsp. chopped shallot
- 1/2 tsp. sugar
- 1/4 tsp. yellow mustard seeds, crushed
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- 4 bone-in rib-eye steaks, preferably long bone, each about 1 1/2 inches (4 cm) thick
For the corn salad:
- 4 spring onions or ramps, halved
- 4 ears of corn, husks and silk removed
- 2 large tomatoes, cored and sliced
- 1/4 lb. (125 g) green beans, trimmed and blanched
- 1 Tbs. fresh basil leaves
- 1 Tbs. fresh flat-leaf parsley leaves
1. To make the chipotle paste, in a blender or food processor, combine the oil, cilantro, garlic, chipotle chiles, cumin, coriander, mustard, 1 Tbs. salt and 2 Tbs. pepper. Pulse until coarsely chopped, then process until smooth. Season to taste with lime juice. Set aside. The paste can be used immediately, or stored, covered in the refrigerator for up to 1 week.
2. To make the vinaigrette, in a blender or food processor, combine the mustard, vinegar, lemon juice, garlic, shallot, sugar and mustard seeds and pulse briefly to mix. With the motor running, slowly drizzle in the olive oil and process until the mixture emulsifies. Set aside.
3. Remove the steaks from the refrigerator at least 30 minutes before grilling. Rub the spice paste over both sides of the steaks. Prepare a charcoal or gas grill for direct grilling over both high heat and medium-high heat and oil the grill grate.
4. To make the corn salad, brush the onions with some of the vinaigrette. (Set the remaining vinaigrette aside until ready to serve.) Place the corn and onions on the grill over the medium-high part of the fire and cook, turning often, until lightly charred all the way around and the corn kernels are tender, 1 to 2 minutes for the onions and 5 to 7 minutes for the corn. Transfer to a cutting board and let cool.
5. Place the steaks over the hottest part of the fire and cook for 4 minutes. Using tongs or a wide spatula, rotate each steak a quarter turn (90 degrees), cook for 3 minutes longer, then turn the steaks. Cook the steaks until well marked, 5 minutes longer for medium-rare, or until an instant-read thermometer inserted into the center of a steak away from the bone registers 135°F (57°C). To cook the steaks to medium, find a cool spot along the edge of the grill or turn down the burners on the gas grill to medium until done to your liking.
6. Transfer the steaks to warmed plates and let rest for 5 to 10 minutes. Hold each ear of corn with the stem end on the cutting board and cut off the kernels with a sharp knife. Transfer to a platter and add the onions, tomatoes and green beans, then sprinkle the herbs over the top. Drizzle the vinaigrette over the salad. Serve the steaks with the salad on the side. Serves 4.
Couples will find inspiring ideas for everything from weeknight suppers to Saturday dinner parties in our Newlywed Cookbook.