Best 3 Ancho Garlic Steaks With Summer Salsa Recipes
**Ancho Garlic Steaks with Summer Salsa: A Flavorful Fusion of Mexican and American Cuisines**
Welcome to a culinary journey that harmoniously blends the bold flavors of Mexican spices with the succulent charm of American steaks. Discover the tantalizing Ancho Garlic Steaks, where tender cuts of steak are marinated in a vibrant blend of ancho chili, garlic, and aromatic herbs, then grilled to perfection. Accompanying this delectable main course is a refreshing Summer Salsa, a vibrant medley of fresh tomatoes, sweet corn, crisp cucumbers, and zesty cilantro, all united in a zesty dressing. This symphony of flavors is sure to tantalize your taste buds and transport you to a realm of culinary delight. Whether you're a seasoned grill master or a novice cook seeking adventure, this recipe is your gateway to a memorable dining experience.
SALSA STEAK GARLIC TOASTS
These open-faced steak sandwiches play up the popular combo of steak and garlic bread. The salsa, sour cream and garnish elevate it into quick, satisfying meal. Substitute chopped green onions or chives for the cilantro if desired. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Prepare garlic toast according to package directions., Meanwhile, in a large skillet, heat oil over medium heat. Saute steak until no longer pink, 3-5 minutes; drain. Stir in salsa; cook and stir until heated through. Serve over toast. Top with sour cream and cilantro.
Nutrition Facts : Calories 375 calories, Fat 16g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 721mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein.
NEW YORK STEAK WITH ROASTED GARLIC AND ANCHO BUTTER
Provided by Marcela Valladolid
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Wrap the head of garlic with aluminum foil and roast for 40 minutes. Remove from the oven and let cool enough to handle.
- Squeeze the garlic from its papery skins into a small glass bowl and combine together with the butter and ancho powder, mixing well. Season with salt and pepper. Place a piece of plastic wrap on a work surface, spoon the butter into the middle and roll into a cylinder. Refrigerate until firm, about 1 hour.
- Prepare a barbecue to medium-high heat. Brush the steaks with olive oil and sprinkle with salt and freshly ground black pepper. Grill the steaks to desired doneness, about 6 minutes per side for medium doneness. Transfer to a platter and tent with foil to keep warm. To serve the steaks, top each with a pat of roasted garlic butter.
SLICED STEAK WITH ROASTED-CORN SALSA
Categories Beef Tomato Quick & Easy Dinner Steak Corn Summer Grill Grill/Barbecue Healthy Jalapeño Cilantro Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Prepare grill for cooking.
- Make corn salsa:
- Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl.
- Cook white part of scallions in butter with garlic, 1 teaspoon salt, 1/2 teaspoon each cumin and chili powder, and 1/4 teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and jalapeños.
- Grill steak:
- Combine remaining 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper and sprinkle on both sides of steak. Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°F, 18 to 20 minutes total for medium-rare. Transfer steak to a grooved cutting board and let stand 5 to 10 minutes before slicing.
- While steak is standing, reheat corn mixture over moderate heat, stirring occasionally. Stir in cilantro and scallion greens.
- Spoon corn on top of sliced steak and pour over any accumulated juices.
Tips:
- For the perfect steak, choose a thick cut (at least 1 inch) of rib eye, strip steak, or flank steak.
- Make sure your steaks are at room temperature before cooking. This will help them cook evenly.
- Season your steaks liberally with salt and pepper before cooking. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Sear your steaks in a hot skillet or grill for a few minutes per side, or until they reach your desired doneness.
- Let your steaks rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the meat.
- For the salsa, use fresh, ripe tomatoes, onions, and cilantro. You can also add other ingredients, such as corn, black beans, or jalapeños.
- Serve the salsa immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
Ancho garlic steaks with summer salsa is a delicious and easy-to-make meal that is perfect for a summer cookout. The steaks are juicy and flavorful, and the salsa is refreshing and tangy. This dish is sure to be a hit with your family and friends.
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