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Calling all my STEAK LOVERS – This one’s for you! This Mexican steak recipe with a grilled bone-in ribeye and bright, charred salsa is smoky, citrusy, and so fresh – the perfect flavors to bring to your summer table! Topped with a charred asparagus and Serrano pepper salsa, your grilled steak will be on a whole new level!
Why You’ll Love this Mexican Steak Recipe
Ribeye is one of my favorite cuts of meat and paired with this amazing chimichurri-style salsa… It’s EPIC! This grilled ribeye steak recipe captures everything you could want – smoky flavor, a burst of citrus, and a spicy serrano pepper salsa that ties it all together. Honestly, the salsa is so good, you can ditch it as your grilled steak topping, grab some tortilla chips, and dig in!
Table of Contents
- Why You’ll Love this Mexican Steak Recipe
- Prep Your Ribeye Like a Pro
- A Perfectly Grilled Ribeye Starts Long Before the Grill
- Charred Asparagus and Serrano Pepper Salsa – The Perfect Grilled Steak Topping
- How to Grill the Steak for this Mexican Steak Recipe
- Grilling Times for Bone-In Ribeye – based on 1 inch thickness
- Substitutions and Variations
- Summer Grilling Flavor Twist – Similar Mexican Steak Recipes
- 🔥Chef Nadia’s Tips🔥
- The Perfect Pairings
- Mexican Steak Recipe: Questions Answered
- Grilled Bone-In Ribeye Recipe
Prep Your Ribeye Like a Pro
A Perfectly Grilled Ribeye Starts Long Before the Grill
First, make sure your steak is completely dry – moisture is the enemy of a good char! Season both sides generously with your favorite seasoning salt. I love Peg’s. Then let your steak rest and come to room temperature for about 30 minutes. This simple step ensure even cooking and helps develop that gorgeous, golden crust.
Charred Asparagus and Serrano Pepper Salsa – The Perfect Grilled Steak Topping
While your meat rests, it’s time to char the veggies. Drizzle the asparagus, serrano peppers and green onion with olive oil, then place them on the grill. Cook until deeply charred, rotate them so one side doesn’t burn – about 5 minutes, and the asparagus may take a touch longer. Chop the charred veggies and then throw them in with the chopped cilantro, lemon, agave, vinegar, olive oil, salt and pepper. And there you have it – the best grilled steak topping you will ever eat!
How to Grill the Steak for this Mexican Steak Recipe
Place your ribeye on the grill for 11-12 minutes, flipping half way through for medium-rare (optimal). Let rest. If you would like a different temperature – no judgements.
Grilling Times for Bone-In Ribeye – based on 1 inch thickness
- Rare – 125°F – Center is bright red; pinkish towards the outside
- Medium-Rare – 135°F – Center is very pink; slightly brown towards the outside
- Medium – 145°F – Center is light pink; outer portion is brown
- Medium-Well – 155°F – Center is slightly pink; outer portion is brown
- Well – 165°F – Uniformly brown throughout
These tips will make this grilled ribeye steak recipe come out juicy and flavorful every time.
Substitutions and Variations
Ingredient Swaps – Switch it up but keep that Mexican steak flavor you love
- Steak Options → You can use whatever cut of steak you love – but make sure that you adjust the cooking times.
- Peppers → If serranos are too spicy, swap them out for jalapeños, poblanos, or even sweet mini peppers instead.
- Citrus → I love lemon in this recipe, but you can use lime for a more traditional Mexican steak recipe flavor.
Summer Grilling Flavor Twist – Similar Mexican Steak Recipes
- Steak with Peppercorn Sauce | Juicy steak with a creamy, savory peppercorn sauce is such a staple in a great steakhouse – and now you can have it at home.
- Steak Frites | Savory steak with a creamy béarnaise sauce paired with crispy fries – nothing beats that.
- Balsamic Glazed Ribeye Skewers | Ribeye that has been sliced thin and marinated so it’s extra tender coated in a balsamic vinegar wine sauce that is a perfect balance of savory and sweet.
🔥Chef Nadia’s Tips🔥
Buy organic roasted verde salsa and mix some of it in with the asparagus salsa, then straight ate that with restaurant-style salted tortilla chips! Delish.
The Perfect Pairings
Mexican Michelada: Mexico in a glass – this cocktail is refreshing, savory, tangy and spicy. The perfect cocktail for this summer grilling recipe.
Shrimp Ceviche Tostadas: These tostadas are fresh, spicy and perfect. They would make a great appetizer for people to snack on while you are hanging out and grilling.
Butter Lettuce Salad: I always say every meal needs a salad and this one is tender buttery perfection. But the main star of this recipe is the dressing – this is the dressing I make that most, you can use whatever lettuce you want and it’s amazing.
Pan De Muerto: This bread is sweet, soft and rich with an orange anise flavoring that would end your evening perfectly.
Mexican Steak Recipe: Questions Answered
A bone-in ribeye is my favorite because the marbling keeps it juicy and flavorful while grilling. But any well marbled cut will work great for this recipe.
Absolutely! You can use a cast-iron skillet on high heat on the stove for this recipe – You’ll still get that delicious crust even without the grill.
Yep, you can grill and chop your veggies a day ahead, but wait to combine it with the rest of the ingredients til right before so it doesn’t mess up the texture.
I use Peg’s Seasoned Salt.
Grilled Bone-In Ribeye
Equipment
- Grill
- tongs
Ingredients
- 2 bone-in ribeyes
- seasoned salt , to taste
- 1 bunch asparagus
- 2 serrano peppers
- 1 bunch green onion
- ½ bunch cilantro, chopped
- 1 lemon
- 2 tsp agave nectar
- 1 tbsp red wine vinegar
- ¼ cup olive oil, + drizzle for the veggies
- salt and pepper, to taste
Instructions
- 30 Minutes Ahead: Pat dry your ribeye really well and season both sides with seasoning salt. Let them rest at room temperature for 30 minutes.
- Char the Veggies: Add the asparagus, Serranos and green onion to a plate and drizzle with olive oil. Place them directly on the grill cook until deeply charred, rotating for an even cook, about 5 minutes. Set aside.
- Grill the Steak: Add the seasoned ribeye to the grill for 11-12 minutes, flipping half way through for medium-rare (See notes for temperature variations). Let it rest.
- Make the Charred Veggie Salsa: Chop the charred asparagus, green onion, and Serrano pretty small and add it to a bowl. Mix in chopped cilantro, lemon, agave, vinegar, olive oil, salt and pepper.
- Serve: Spoon the charred veggie salsa over the steak and enjoy!
Notes
- Rare – 125°F – Center is bright red; pinkish towards the outside
- Medium-Rare – 135°F – Center is very pink; slightly brown towards the outside
- Medium – 145°F – Center is light pink; outer portion is brown
- Medium-Well – 155°F – Center is slightly pink; outer portion is brown
- Well – 165°F – Uniformly brown throughout
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is the asparagus raw?