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:
- Hatch Chiles
- lime juice
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.
Grilled Rib Eye With Hatch Chile Verde Sauce
- 1 hatch chile
- 2 tomatillos
- 1 lime
- 2 cloves garlic
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 cup cilantro
- 1/4 cup green onions
- 1 rib eye steak
- Over direct flame, roast hatch chili and tomatillos until blistered and blackened. Wrap in a plastic bag and let it steam itself for about 15 minutes. Remove from bag and scrap off the skin with a knife
- Place tomatillo, hatch chiles, cilantro, green onion, garlic, cumin in a food processor. Squeeze in juice from a lime and blend until smooth. Season with salt to taste.
- Grill your steak (seasoned with salt pepper and garlic) over indirect heat about 5-7 minutes per side then sear over direct heat until internal temperature reaches 135 for medium rare.
- Let steak rest, slice into thin strips, then smother with the hatch chile Verde sauce. Enjoy!