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Mesquite Grilled Steak with Salsa Flameado

Russ Myers


Maybe the best darn grilled steak you ever tasted.

Photo: Provided by the National Onion Association

★★★★★ 1 vote
4 servings
15 Min
20 Min


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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


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

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About Mesquite Grilled Steak with Salsa Flameado

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Hashtag: #grill

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