Grilled Ribeye with Chipotle Honey Barbecue Sauce Fajitas

I loved making this main entree for a few friends we were having over the other day. I knew I was going to grill but wanted to come up with something different to serve. Mexican and Latin themes always come to mind for a warm summer evening dinner. The bold flavors lend themselves beautifully to summer meals.

I bought a gorgeoous, grass fed piece of ribeye. It was huge- about three pounds or so. I decided to make a dry rub and sprinkled it all over the juicy steak for a good 4 to 5 hours- over night will be ideal.

I then made my own barbecue sauce- which is super easy and so delicious. Usually barbecue sauces are full of sugar, high fructose corn syrup and salt. If you make your own, it is easy to control the salt and the sugar plus you end with a tastier product.

I grilled the huge steak while basting with the barbecue sauce. I had extra sauce on the side for the meal.

We ate the delicious steak inside grilled tortillas topped with avocados, grilled peppers and onions and the barbecue sauce. The meal was absolutely delicious.

Try this recipe for your next grilling party…

Chipotle Honey Barbecue Sauce

• ½ cup ketchup
• 2 chipotle peppers
• 1 tablespoon honey
• 1 tablespoon molasses
• Juice of one lemon
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Add the ketchup, chipotle peppers, honey, molasses, lemon juice, Worcestershire sauce, garlic powder and onion powder in a medium saucepan. Mix well and simmer for about ten minutes. Leave the peppers in there and keep aside.

• 3 pounds – two to three rib eye steaks

Dry Rub

• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 2 teaspoons smoked paprika
• 1 teaspoon sweet (regular) paprika
• 3 teaspoons salt

Mix the onion powder, garlic powder, smoked paprika, sweet paprika and salt in a small bowl. Sprinkle generously on both sides of the steak. Let sit in the fridge for 4 to 5 hours.
Grill the steaks 7 to 8 minutes, while brushing with the barbecue sauce, on each side or till they have reached desired doneness. Place on a cutting board and cover. Let sit for ten minutes and slice.

• 6 to 8 small corn tortillas, heated on the grill
• 1 orange pepper, sliced thin
• 1 yellow pepper, sliced thin
• 1 large yellow onion sliced thin
• 1 tablespoon olive oil
• Salt

Add the peppers and onions on a grill pan. Drizzle the oil and salt and mix well. Grill till soft and golden brown. Keep aside.

Avocadoes

• 2 to 3 avocados
• Juice of two limes
• Salt

Slice the avocados and add to a small bowl. Add the lime juice and salt. Mix well and keep aside.

To assemble, place two to three slices of steak on the heated tortillas. Top with peppers and onions as well as the avocado slices. Drizzle with some extra barbecue sauce.