Cowboy steak with mango salsa

Alright this recipe needs a little work it definitely didn’t come out as good as I had hoped so any suggestions are definitely encouraged. Let’s get to work!

Hardware:
Chef’s knife
Paring knife
Wooden cutting board
Two small bowls
Two forks
Tablespoon
Teaspoon
Skillet or grill
Spatula
Plate

Ingredients:

Cowboy Steak
Four rib eye steaks, thawed
1 Tbs. extra-virgin olive oil
1 Tbs. fresh, ground coffee
1 Tbs. fresh, ground black pepper
1 Tbs. thyme
1 Tbs. rosemary
1 tsp. cayenne pepper
1 tsp. granulated sugar
1 tsp. kosher salt

Mango Salsa
2 tomatoes, diced
1 mango, diced
1/3 C. onion, diced
1 clove garlic, minced
1 tsp. fresh ginger, minced
1 Serrano pepper, seeded and diced
1 Tbs. fresh lime juice
1 Tbs. fresh cilantro, chopped
1 Tbs. kosher salt
1 Tbs. fresh, ground black pepper
2 tsp. cumin

Instructions:
In a small bowl, use a fork to combine the coffee, pepper, thyme, rosemary, cayenne, sugar and salt. Now take your Cowboy Steak rub and rub it on the rib eyes. (Yes, use your hands and massage it in.)

Let the steak rest for a few minutes. Heat you skillet over medium flame. Coat the pan with E.V.O. let heat until the oil begins to smoke. Place the steaks on the skillet. Let cook for about 5-7 minutes a side for medium-rare.

As the steak cooks, begin dicing the ingredients for the salsa. Dice the tomatoes using your wooden cutting board and chef’s knife. Place the tomato in a small bowl. Next slice the skin off the mango. Now, dice the mango working around the pit in the center. Add the mango to the tomato.

The steak is probably ready to turn now. Using your spatula, quickly flip each steak over. Let the steak continue to cook for another 5 minutes or so.

As the steak cooks, dice a small onion or a few slices of a larger onion to get about a 1/3 of a cup. Mince the garlic and ginger and add to the mixture. Carefully, seed and dice the Serrano pepper. If you would like more heat in your salsa include the seeds. Add the pepper to the salsa. Slice a lime in half. Squeeze the juice from one half into the mixture.

Turn the heat off under the steak. Use you spatula and place the steak on a plate. Let the steak rest for at least 5 minutes as it reabsorbs it’s juices.

Chop fresh cilantro and add to the salsa. Now, add the salt, pepper and cumin to the salsa. Using a fork mix all of the salsa ingredient together. Mix until well-blended, being careful not to over mix and mush the tomatoes.

Serve the steak topped with salsa. Baked potatoes topped with guacamole make a great side dish.

Happy eating!

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