mesquite grilled steak with salsa flameado

Necedah, WI
Updated on Oct 18, 2012

Maybe the best darn grilled steak you ever tasted. Photo: Provided by the National Onion Association

Rate
prep time 15 Min
cook time 20 Min
method Grill
yield 4 servings

Ingredients

  • Oregano Rub:
  • 1/4 C. Worcestershire sauce
  • 1 tsp. dried oregano leaves, crushed
  • 1 tsp. crushed red pepper
  • Steak and Salsa:
  • 2 lg. yellow onions
  • 4 boneless beef chuck eye steaks, cut 3/4 to 1-inch thick
  • 1 to 2 C. mesquite wood chips, soaked in water 30 minutes
  • 4 lg (12 oz..) fresh mild green chiles, stemmed, halved and seeded
  • 2 med (1 lb. red bell peppers, stemmed, halved and seeded
  • Olive oil

How To Make mesquite grilled steak with salsa flameado

  • Step 1
    Combine rub ingredients in small bowl; set aside.
  • Step 2
    Skin onions and trim off root end slightly; do not cut into root base.
  • Step 3
    Turn onions upside down and quarter each onion, leaving some root base on each quarter.
  • Step 4
    Brush onions, then steaks, with Oregano Rub. When coals have reached medium temperature, sprinkle mesquite chips over coals.
  • Step 5
    Place steaks on grid over medium, ash-covered coals. Grill, covered, 14 to 18 minutes for medium rare to medium doneness, turning occasionally.
  • Step 6
    Grill onions, chiles and bell peppers, lightly brushing with oil and turning occasionally, 10 to 15 minutes or until charred and tender.
  • Step 7
    Coarsely chop grilled vegetables (about 1-inch pieces).
  • Step 8
    Serve steaks with grilled vegetables.

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