Chihuahuita Ribeye with Roasted Salsa

Ingredients

Steak and salsa

• 4 ribeye steaks, about 300 g (10–11 oz) each
• 1½ teaspoons fine salt and 1 teaspoon black pepper, divided
• 1 tablespoon neutral oil
• 3 plum tomatoes, 2 jalapeños, ½ white onion, and 2 garlic cloves
• ¼ teaspoon ground cumin; 2 tablespoons chopped cilantro; juice of ½ lime

Optional accompaniments

• 4 split beef marrow bones, about 600–800 g total
• 2 roasted, peeled chilaca or Anaheim chiles, sliced
• 4 flour tortillas and 150 g (5 oz) Chihuahua cheese
• 2 tablespoons Mexican crema

Method

1. Prepare the accompaniments.

   Heat the oven to 230°C/450°F. If using marrow, set bones cut-side up in a roasting dish and roast about 20–25 minutes, until hot throughout and the center reaches 63°C/145°F; rest 3 minutes. Time varies with bone size.

2. Roast the salsa.

   Char tomatoes, jalapeños, onion, and garlic under the broiler or on a comal. Pulse with cumin, cilantro, lime, and ½ teaspoon of the salt. Taste and adjust.

3. Cook the steaks.

   Pat dry and season with the remaining salt and the pepper. Lightly oil and sear in a hot heavy skillet or grill, turning as needed, until the center reaches at least 63°C/145°F. A thick steak may need a few minutes in the oven. Rest at least 3 minutes before slicing.

4. Make the quesadillas.

   Divide cheese and green chile among tortillas, fold, and heat on a comal until the cheese melts. Serve steaks with salsa, optional marrow, quesadillas, and a little crema.

Kitchen notes

Keep the plate flexible

The marrow and quesadillas are optional. Grilled zucchini, peppers, and onions also make a good accompaniment.

For cooked dishes, cool promptly and follow the storage and reheating guide. Follow the shorter storage directions above where given.