Chili Espresso Rubbed Ribeye with Charred Tomatillo & Poblano Salsa Verde with Chorizo Sweet Potato Hash

INGREDIENTS

CHILI ESPRESSO RUBBED RIBEYE

  • 1/4 cup ancho chili powder
  • 1/4 cup finely ground espresso
  • 2 tablespoons Spanish paprika
  • 2 tablespoons dark brown sugar
  • 1 tablespoon cumin
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon dried oregano
  • 2 teaspoons chili de arbol powder
  • 2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each
  • Canola or olive oil
  • Salt and coarsely ground black pepper

CHARRED TOMATILLO & POBLANO SALSA VERDE

  • 1 lb tomatillos about 8-9; look for fresh tomatillos that are firm and bright green under the husk
  • 3 poblanos
  • 2 jalapenos for an extra spicy kick
  • ⅓ of a large red onion
  • 3 garlic cloves
  • Pinch of cumin
  • Handful of cilantro leaves and stems
  • 1 lime
  • Salt to taste

CHORIZO SWEET POTATO HASH

  • 1 large sweet potato peeled and cubed into small pieces
  • 2 Tbsp olive oil
  • salt & pepper
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • one small red onion diced
  • half of red, green, yellow bell pepper diced
  • 1 tbs cilantro
  • 2 chorizo links diced

HOW TO MAKE THIS RECIPE

CHILI ESPRESSO RUBBED RIBEYE

    1. Combine all spices in a bowl.
    2. Preheat oven to 425 degrees F.
    3. Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

    CHARRED TOMATILLO & POBLANO SALSA VERDE

    1. Turn on the broiler in your oven. Line a baking sheet with foil and brush it with some oil.
    2. Husk, wash and dry tomatillos. Wash and dry poblanos and jalapenos.
    3. Place all of this and the garlic cloves on the lined baking sheet. Drizzle some oil on top and a generous sprinkling of salt and toss to mix and coat evenly.
    4. Wrap oil-coated garlic cloves in a small piece of foil and place it on the baking sheet.
    5. Place the baking sheet about 8 inches below the broiler and broil until the tomatillos and poblano peppers start to char (about 10 minutes, exact time depends on your broiler so make sure you keep an eye on it).
    6. Flip the tomatillos and peppers over and broil for another 5 - 10 minutes until they char on that side as well. Add the obions to char at this stage too if you like.
    7. Remove the baking sheet from the oven and let it cool.
    8. Remove the stems from the poblano and jalapeno peppers. (de-seed the jalapeno peppers if you prefer a mild salsa verde). Unwrap the softened garlic cloves from the foil and let them cool.
    9. Place the roasted tomatillos, poblano, jalapeno, garlic, onion, cumin, cilantro, and juice of 1 lime in a food processor.
    10. Pulse until everything is evenly chopped. Taste and season.
    11. Pour into a serving dish and serve.

    CHORIZO SWEET POTATO HASH

    1. Preheat the oven to 400.
    2. Toss sweet potato cubes in a bowl with the olive oil, salt and pepper, chili powder and cumin.
    3. Spread them on a cookie sheet in a single layer. Roast for 25 minutes until they begin to soften.
    4. Meanwhile, brown the onions, peppers, and chorizo in a pan.
    5. Stir in cilantro
    6. Stir the potatoes into the pan with the onions, peppers and chorizo.

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