Grilled Steak with Red Chile Salsa Recipe: A Smoky and Savory Masterpiece
If you’re on a quest for bold flavors and perfectly grilled steak, this Grilled Steak with Red Chile Salsa recipe is your destination. Combining the tender, juicy texture of well-seasoned steak with a smoky, spicy red chile salsa, this dish is the definition of a culinary adventure. Perfect for dinner parties, casual family meals, or even meal prep, this recipe guarantees satisfaction for steak lovers and spice enthusiasts alike. Learn how to cook grilled steak with this simple yet impressive recipe!
What makes this recipe truly special is its versatility—you can use your favorite cut of steak and adjust the salsa’s heat level to suit your taste. Whether you’re a seasoned grill master or a kitchen novice, this recipe brings the flavors of a gourmet restaurant right to your table.
Why Grilled Steak with Red Chile Salsa?
There’s something extraordinary about pairing a perfectly cooked steak with a flavorful salsa. The smoky and slightly tangy red chile salsa doesn’t just complement the steak—it elevates it. Each bite combines the robust flavors of the seasoning rub with the earthy, spiced kick of the salsa, creating a harmonious balance that’s hard to forget.
Plus, this dish is versatile. The salsa’s deep flavors make it suitable for more than just steak—it works wonderfully with chicken, pork, or even as a topping for roasted vegetables. Whether you’re hosting a backyard BBQ, learning how to cook grilled steak, or crafting a cozy dinner at home, this recipe will have everyone asking for seconds.
What Makes This Recipe Shine?
- Rich, Homemade Salsa: Simmered and blended to perfection, the red chile salsa is thick, smoky, and irresistibly flavorful.
- Perfectly Seasoned Steak: A simple but powerful spice rub transforms your steak into a flavor-packed masterpiece.
- Easy Preparation: With just a few steps, you’ll create a dish that’s as impressive as it is delicious.
Step-by-Step Guide to Grilled Steak with Red Chile Salsa
1. Crafting the Red Chile Salsa
The salsa is the heart of this recipe. Begin by removing the stems from dried red chiles and tearing them into large pieces. Combine these with garlic, onion, oregano, salt, and cumin in a medium pot. Add water, cover, and simmer for 30–45 minutes until the chiles are soft and hydrated.
Once the mixture is tender, transfer it to a blender or food processor. Blend until smooth, creating a thick, velvety salsa. If it’s too thick, add water in small amounts until it reaches your preferred consistency. The key is to maintain its richness without making it too runny.
2. Preparing the Steak
Choose your favorite steak cut—ribeye, sirloin, flank, or strip steaks all work beautifully. Create a seasoning mix using cumin, cayenne, granulated garlic, onion powder, and salt. This blend enhances the steak’s natural flavors and adds a slight kick.
Rub the seasoning generously on both sides of the steak, ensuring even coverage. Let the steak sit for 15–20 minutes to absorb the flavors while your grill heats up.
3. Grilling to Perfection
Heat your grill or grill pan to medium-high. Sear the steak for 3–4 minutes per side for medium-rare, or adjust the cooking time based on your preferred doneness. Use a meat thermometer for precision—135°F for medium-rare, 145°F for medium, and so on. Once cooked, let the steak rest for 5 minutes before slicing. Resting allows the juices to redistribute, ensuring a tender, juicy bite.
4. Serve and Savor
Plate your steak slices with the red chile salsa served on the side or drizzled generously on top. Pair with your favorite sides, such as roasted potatoes, grilled vegetables, or warm tortillas.
Chef B’s Tips for Success
- Use High-Quality Ingredients: Opt for premium steak cuts and authentic dried chiles for the best flavor.
- Don’t Overcook the Steak: Monitor the internal temperature to avoid losing the steak’s tenderness.
- Blend the Salsa Thoroughly: A smooth, consistent salsa texture makes all the difference.
What to Pair with This Recipe
- Side Dishes: Cilantro lime rice, roasted sweet potatoes, or sautéed green beans.
- Toppings: Crumbled queso fresco, sour cream, or fresh avocado slices.
- Drinks: A bold red wine, such as Malbec, or a refreshing margarita.
Grilled Steak with Red Chile Salsa
Equipment
- medium pot For simmering the chile mixture.
- Blender or Food Processor: To puree the salsa until smooth.
- Grill or Grill Pan: Essential for cooking the steak to perfection.
- tongs For flipping the steak.
- Knife and Cutting Board: For chopping and preparing ingredients.
Ingredients
- 5 ozs red chile peppers whole & dried
- 5 cloves garlic crushed
- 1 medium onion chopped
- 1 tsp salt
- 1 tbsp oregano dried
- 12 ozs water
- 2 tbsp cumin
- 1 tsp salt
- 1 tsp granulated garlic
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 4 lbs steak strip, rib eye, round, sirloin, or flank
Instructions
- Remove the stem from the chiles and tear the pepper into large irregular pieces and place into a medium size pot along with the garlic, onion, oregano, salt, 1 tablespoon of the cumin, and water.
- Cover the pot and simmer for 30 to 45 minutes or until the peppers are hydrated and tender.
- Place the mixture in a blender or food processor and puree until very smooth.
- If you have to add water to adjust consistency, mixture is suppose to be very thick.
- Mix together the remaining 1 tablespoon of cumin with salt, granulated garlic, onion powder, and cayenne.
- Season the steak with this mixture and grill till desired doneness.
- Serve with salsa on the side.
Notes
Customizations:
- Heat Level: Adjust the cayenne pepper for more or less spice.
- Salsa Consistency: Add water gradually to achieve the desired thickness.
- Steak Cuts: Try ribeye, flank, or sirloin for varied textures and flavors.
Serving Tips:
- Serve alongside rice, beans, or a fresh salad for a complete meal.
- Pair with warm tortillas to make tacos.
Storage Tips:
- Store leftover steak and salsa separately in airtight containers for up to 3 days in the fridge.
Cooking Tips:
- Let the steak rest for 5–10 minutes after grilling to retain juices.
- Use a meat thermometer for precise doneness.
Make-Ahead Tips:
- Prepare the salsa in advance and refrigerate for up to 3 days.
- Marinate the steak ahead of time to deepen the flavors.
Nutrition
Frequently Asked Questions
Q: Can I prepare the salsa ahead of time?
A: Yes! Make the salsa up to 3 days in advance and store it in an airtight container in the fridge. Warm it gently before serving.
Q: What if I don’t have a grill?
A: A cast-iron skillet works wonderfully. Heat it until very hot and cook the steak as instructed.
Q: How spicy is the salsa?
A: The spice level depends on the type of chiles you use. For milder salsa, try guajillo or ancho chiles. For more heat, incorporate arbol chiles.
Why This Recipe Will Win You Over
This Grilled Steak with Red Chile Salsa recipe is more than a meal—it’s an experience. The smoky salsa enhances the natural richness of the steak, creating a flavor combination that’s both hearty and sophisticated. Easy enough for a weeknight, perfect for learning how to cook grilled steak, but impressive enough for special occasions, this recipe is a must-try for anyone who loves bold, delicious food.
Ready to transform your next meal into something extraordinary? Fire up your grill and give this recipe a try—you won’t be disappointed! Don’t forget to share your success stories and tag us in your steak pics!
Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
