This grilled Ribeye steak is smothered with a spicy and zesty hatch chili verde sauce. It’s the perfect combo heading into grilling season!
If you’ve follow me at any point, you know I’m a fan of the rib eye steak. It’s such a flavorful and juicy cut, it doesn’t need much to make it a smash hit.
But today I wanted to add something special to it. and Hatch Pepper Verde Sauce is exactly it!
I use the term sauce lightly here, it’s an in-between of a salsa and a sauce, but however you categorize it, it’s a great topping for steaks, tacos or even breakfast tostadas.
This hatch chile Verde sauce is simple, but with a whole lot of flavor. We’re using:
It’s very similar to the base of any salsa Verde, or a pozole verde. It’s tangy, spicy, and the acidity pairs well with the fattiness of a rib eye steak. Definite must try!
While your grill is preheating, roast your hatch chile and tomatillos directly over the flame until its nice and charred. This will give you Verde sauce a nice bold flavor.
Wrapping your tomatillos and hatch chiles in a plastic bag so that it will steam it self will continue to cook them, but also make it easier to scrape the skin off with a knife.
When grilling steaks, I’m a huge fan of reverse sear or better yet, a cold grate sear. A nice chared crust with a pink center and minimal gray banding is a prefect steak in my book.