Canadian Cowboy Rib Eyes recipe

The Moretti Men Series, Vol. 2

by Anna Dynowski

Jet-setter Santino Moretti died and left the Triple-M property, worth nearly $25 million, to his three neglected sons, Micah, Marek, and Matteo, each born of a different marriage, and each unknown by the others. Before any one of them can inherit, he must take turns living on the farm for three months, then they must return and all three live together for a final three months. Half-brothers, city boys, and complete strangers, they face the biggest challenge of their lives: to put aside their distrust and bitterness and live together like a kind and caring family.

Canadian Cowboy Rib Eye Steaks

1   pound tomatoes, seeded and chopped
1   small red onion, chopped (about 1/2 cup)
1/4  cup snipped fresh parsley
2   tablespoons lime juice
2   cloves garlic, minced
1 - 2  serrano chile peppers, seeded and minced* (optional)
1/4  teaspoon salt
1/4  cup ancho chili powder
2   tablespoons paprika
6   cloves garlic, minced
1   teaspoon salt
1   teaspoon coarsely ground black pepper
2   tablespoons olive oil
4  10 - 12  ounces beef ribeye steaks, cut 1-inch thick

Directions For Chaparral Salsa:

1. In a medium mixing bowl combine tomatoes, onion, parsley, lime juice, 2 cloves garlic, (serrano peppers if you like fiery spices), and 1/4 teaspoon salt. Cover and refrigerate 2 hours to allow flavors to blend.

For spice rub:

1. In a small mixing bowl, combine ancho chile powder, paprika, 6 cloves garlic, 1 teaspoon salt, and pepper. Stir in olive oil to make a spice rub paste that clings to meat.

2. Trim fat from meat. Coat both sides of steak with spice rub. Cover steaks and refrigerate for 1 hour.

3. For a charcoal grill, place meat on grill rack directly over medium coals. Grill, uncovered, until desired doneness, turning once halfway through grilling time. Allow 10 to 12 minutes for medium-rare doneness (145 degrees F) or 12 to 15 minutes for medium doneness (160 degrees F). 

(For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as directed.) Allow meat to stand 10 minutes before serving. Sprinkle with parsley and serve with Chaparral Salsa. Makes 8 servings.

Note * Because hot chile peppers, such as serranos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.