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Great Recipe for the 4th of July: Rib Eye Steaks with Roasted Tomatillo and Mango Sauce

July 1, 2019
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Grilled Dinner

  • 4 boneless rib eye steaks- about a pound and a half to two

Marinade

    • 2 teaspoons parsley, chopped
    • 1 teaspoon oregano, chopped
    • 3 cloves garlic, chopped
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon salt

Marinated Herbed Ribeye

Pound all the ingredients in a mortar and pestle till it forms a smooth thick sauce (The mixture can be processed as well). Marinate the steaks with the mixture and place them in a zip lock bag. Refrigerate for 5-6 hours.
Take the steaks out of the fridge an hour before grilling.
Preheat the grill.
Sprinkle the steaks with salt and pepper and place them on the grill. Cook on each side for 7-9 minutes or till desired. Cover with aluminum foil and rest for 10 minutes.
Roasted Tomatillo and Mango Sauce

Roasted Tomatillo and Mango Sauce

  • 4-5 medium tomatillos, husks removed and coarsely chopped
  • 2 medium mangoes, peeled and coarsely chopped
  • 2-3 medium spring onions, coarsely chopped
  • 1 tablespoon olive oil
  • Salt
  • Pepper

Place the tomatillos, mangoes and spring onions on a grill pan. Mix the olive oil, salt and pepper. Grill till the vegetables are golden brown. Keep aside.

  • Juice of one lime
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/3 cup cilantro, chopped

Process the grilled vegetables till smooth. Take the sauce out in a medium bowl and add the lime juice, honey, salt, smoked paprika and cilantro. Mix well and keep aside.

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