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Tex-Mex Rib Eyes (Con Mucha Cerveza)

Source of Recipe

From "BBQ USA" by Steven Raichlen


Recipe Introduction

"Mi Tierra is a San Antonio landmark—very nearly as much so as the Alamo. For decades, this lively restaurant, located in the central market, has defined the local Mexican dining experience. Tourists and locals alike flock here for two-fisted margaritas (served from a manorial mahogany bar), guacamole made the old-fashioned way (in a molcajete—a lava stone mortar and pestle), and plate-burying grilled chops and steaks. This brings us to the following rib eye, which is dished up with grilled scallions, jalapeño peppers, and salsa. The mucha cerveza (much beer) marinade is my own contribution to a dish that has kept San Antonians coming to Mi Tierra for half a century."

List of Ingredients

For the steaks:
â—¦ 4 rib eye steaks (each about 1 inch thick and 8 to 10 ounces)
â—¦ Coarse salt (kosher or sea) and freshly ground black pepper
â—¦ 3 tablespoons olive oil

For the mucha cerveza marinade:
â—¦ 1 bottle (8 ounces) dark Mexican beer
â—¦ ¼ cup fresh lime juice
â—¦ 1 medium-size onion, finely chopped
â—¦ 3 cloves garlic, finely chopped
â—¦ 1 to 2 jalapeño peppers, seeded and finely chopped (for hotter steaks, leave the seeds in)
â—¦ ¼ cup chopped fresh cilantro

For serving:
â—¦ 2 bunches scallions, trimmed
â—¦ 4 to 8 jalapeño peppers
â—¦ 4 flour tortillas
â—¦ Lime wedges
â—¦ Your favorite salsa in an attractive serving bowl

You'll also need:
â—¦ 2 cups wood chips or chunks (preferably mesquite or oak), soaked for 1 hour in water to cover, then drained


Recipe

Generously season the steaks on both sides with salt and black pepper. Place the steaks in a nonreactive baking dish just large enough to hold them and drizzle the olive oil over them. Turn the steaks a couple of times, rubbing them with your fingertips to coat with oil.

Make the mucha cerveza marinade: Combine the beer, lime juice, onion, garlic, chopped jalapeño(s), and cilantro in a nonreactive mixing bowl and stir to mix. Pour the marinade over the steaks and let them marinate in the refrigerator, covered, for 1 to 2 hours, turning them a couple of times so that they marinate evenly.

Set up the grill for direct grilling and preheat to high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke. If using a charcoal grill, preheat it to high, then toss 1 cup of the wood chips or chunks on the coals. When ready to cook, brush and oil the grill grate. Place the scallions and whole jalapeños on the hot grate and grill until nicely browned on all sides. This will take 2 to 3 minutes per side (6 to 9 minutes in all) for the jalapeños and 3 to 4 minutes per side (6 to 8 minutes in all) for the scallions. Transfer the grilled vegetables to a plate.

Remove the steaks from the marinade and drain, discarding the marinade. If using a charcoal grill, toss the remaining 1 cup of wood chips or chunks on the coals. Place the marinated steaks on the hot grate and grill until cooked to taste, 4 to 6 minutes per side for medium-rare, rotating each steak a quarter turn after 2 minutes on each side to create an attractive cross-hatch of grill marks. Season the steaks on both sides with salt and pepper. To test for doneness, use the poke method; the meat should be gently yielding. Transfer the grilled steaks to plates or a platter and let rest for 3 minutes.

Warm the tortillas on the grill, about 15 seconds per side, and transfer them to a cloth-lined basket. Serve the steaks with the grilled jalapeños, scallions, and tortillas and salsa on the side. To eat, wrap bite-size pieces of steak in a tortilla with some of the scallions, jalapeños, and salsa.

Serves 4