Rib-Eye Rub
1 tablespoon New Mexican (or any other) chile powder
1 tablespoon chipotle chile powder or 1 additional tablespoon New Mexican chile powder
1 tablespoon sugar
1/2 tablespoon smoked paprika
1/2 tablespoon white pepper
1 teaspoon freshly ground pepper
4 prime cut bone-in rib-eye steaks, about 1 1/2 inches thick and 1 pound each, such as Niman Ranch Cowboy Steaks
Kosher salt
1-2-3 Tomatillo Salsa Guacamole
3 ripe Hass avocados
1 cup store-bought tomatillo salsa, preferably Frontera Foods brand
1/4 cup chopped fresh cilantro
Kosher salt
Mashed Black Beans
Olive oil
1 small white onion, chopped
4 cloves garlic, finely chopped
1 teaspoon ground cumin
2 (15-ounce) cans black beans, drained and rinsed
1/2 cup Mexican or domestic beer
1 lime, zested and juiced
Kosher salt
Freshly ground pepper
1/8 to 1/4 cup chopped fresh cilantro
2 tablespoons sour cream, optional
1. Make the rub: In a medium bowl, combine the chile powders, sugar, paprika and peppers.
2. Pat the meat dry with paper towels. Generously coat the meat with the rub mixture. Cover the steaks with waxed paper or plastic wrap and let them sit at room temperature for 30 minutes.
3. Build a charcoal fire or preheat a gas grill.
4. Season the steaks just before cooking by sprinkling each side with a generous pinch of salt.
5. Place the steaks on the cooking grate over direct medium heat. Cover and grill the steaks 5 to 6 minutes and turn over. Continue cooking for 6 to 7 minutes for medium-rare. Remove from the grill, and let the steaks rest for 5 minutes before serving. Slice and serve with the guacamole and black beans.
Make the 1-2-3 Tomatillo Salsa Guacamole
Makes 2 cups
Cut the avocados in half, scoop the soft flesh into a bowl and mash it. Stir in the tomatillo salsa. Stir in the cilantro; season to taste with salt. Refrigerate in an airtight container for up to 5 hours. Serve immediately.
Make the Mashed Black Beans
Makes 4 to 6 servings
1. Heat about 2 tablespoons of oil in a large, heavy saucepan over medium-high heat. Add the onion, garlic and cumin. Sauté until onions begin to brown, about 10 minutes.
Add the beans and beer to the sautéed vegetables and cook for 10 minutes, stirring occasionally. Coarsely mash the beans with the back of a spoon. Bring to a low boil and continue boiling, stirring frequently, until the mixture thickens, about 10 minutes. Remove from heat. Season to taste with the lime juice, salt and pepper. Transfer the mixture to a bowl. Sprinkle with the lime zest, cilantro and a dollop of sour cream, if desired. Serve immediately.
