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My family and I are huge steak lovers and we are lovers of Mexican cuisine. So we have tried to meld 2 of our loves together with this Mexican Steak dish. The steak has a Mexican rub with a few more aromatics added to it. It is cooked like a fine dining steak with the butter basting with a few different herbs and spices added to kick up the Mexican flavor of the dish. I added 2 sauces: mango habanero and a chili sauce, and it has chorizo potatoes, chili corn, and a jicama & fennel slaw for the sides. There is a lot of things going on in the plate so the ingredients and steps are quite a bit but the taste makes it all worth it at the end.
Ingredients and spices that need to be prepared to make Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa:
- Spice Rub
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 tablespoon black pepper (whole peppercorns)
- 1-2 tsp salt
- Marinade - Optional
- 3/4 cup fresh orange juice
- 1/2 cup fresh lemon juice
- 1/3 cup fresh lime juice
- 2 tablespoon fresh cilantro, chopped
- 4 cloves garlic, minced
- 1 teaspoon finely chopped canned chipotle pepper (optional)
- 2 Serrano chiles
- Steak
- 2 tablespoons butter
- 3 sprigs cilantro
- 1 garlic clove
- 2 sprigs fresh oregano
- 1 guajillo chili pepper
- 2 Rib eyes (at least 1 in thick, can be slimmer but its best thicker)
- Chili Sauce
- 1 Roasted Tomato
- 1 Roasted Red Bell pepper
- 3 Guajillos rehydrated
- 4 Purya Chlies rehydrated
- 1 Ancho Rehydrated
- dash cinnamon
- dash cumin
- dash paprika
- Salt and pepper
- Mango Habanero Sauce
- 1 mango
- 2 habanero chili's with seeds no stems
- 4 garlic cloves minced
- 1/4 tsp minced ginger
- salt and pepper
- 1/2 tbls cider vinegar
- 2 tbls brow sugar
- 1/4 cup butter
- Chorizo Potatoes
- 1/2 pack chorizo
- 3 potatoes
- 1/4 white onion
- salt and pepper
- 1/2 tsp paprika
- 1/4 tsp chili powder
- Roasted chili corn
- 3 Whole corns cut to kernels
- 2 tbls diced onions
- dash chili powder
- lime juice
- salt and pepper
- Jicama Fennel Slaw
- 1/4 Julienned Jicama
- 1/4 Julienned Cabbage
- 1/2 Julienned fennel
- 1/2 tsp lime zest
- 1/2 tsp orange zest
- 1/2 lime juiced
- 1/2 orange juiced
- salt
- 1 tsp Dijon mustard
- to taste honey
Steps to make a Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa
2
Take all the ingredients for the spice rub except for the salt and place them in a spice grinder (if you don't have one you can mix the spices together in a bowl, just make sure you use ground pepper not whole) and grind for a few seconds so the spices are all mixed together well.
3
Take the steaks out and place on a tray, and season with salt on both sides and edges of the meat. Then apply a good amount of spice rub to all sides of the steak.
5
The marinade is not fully needed since we already have a spice rub on the steak, but it does help to add another depth of flavor to the meat. All you need to do is squeeze all the citrus juices together in a separate bowl and apply it to both sides of the steak. Add the minced garlic, cilantro, chipotle and serrano to each steak.
6
Keep the steak on the tray uncovered and place in fridge for at least 2 hours or overnight.
7
With the steak marinating we can start making the 2 sauces that are for this dish.
9
Blend mango and habaneros in blender until smooth add water if needed.
10
Melt butter in saucepan on med heat, add garlic and cook for a minute or less. Add mango habanero mixture, ginger, vinegar, sugar, and salt and pepper to sauce pan. cook for a few minutes.
11
Add to blender and blend until smooth again. Add to sauce pan on low heat and cook for 4-5 minutes until thickened. Set sauce aside covered for use in plating.
13
I know the ingredients say roasted but just in case please roast the tomato and bellpepper.
14
Add the dried chilies, Guajillos, Ancho, and Purya, to a sauce pan cover chilis with water and set to bowl on high heat until the chilis are soft and pliable.
15
Add all the ingredients for the chili sauce into a blender and blend until nice and smooth. Taste the sauce and add additional salt if necessary.
17
For this please julienne the cabbage, fennel, and jicama. Put them in a bowl and add the lime and orange zest on top.
18
Squeeze the lime and orange juice in a separate bowl, add the mustard and you can also drizzle a little olive oil if you want to thicken up the dressing through emulsification. add the salt and honey at the end to taste. You don't want it to sweet or salty. Set the dressing aside until we plate
20
Take the whole corns and cut out all the kernels.
21
Take a saute pan on med high heat and add a little oil to the pan and start caramelizing the onions. when the onions start to get translucent add the corn and turn heat to high. Keep the flame until you see the corn start turning a little char on it, then reduce to medium and add the lime juice, chili powder, and salt and pepper. Pull off the flame and set aside covered so it stays warm.
23
Peel and Dice up the potatoes, and set aside. (you can place the potatoes in some salt water so they don't oxidize).
24
Fully cook the chorizo on a saute pan on med heat, then add the potatoes and increase heat to med high, when they are browned, add the onions. Cook for about 3 minutes. Add the paprika, chili powder, salt and pepper. Cook for another 2 minutes more. Make sure the onions and potatoes don't burn, so turn the heat down if needed.
26
Take the steak out of the fridge, 30 mins prior to cooking if possible. Set a cast iron on med high heat and some oil to the pan. When the oil starts to glisten add the steak on, you should hear the sizzle as soon as you lay down the meat.
27
While 1 side is starting to cook add the butter until it melts down, then add the whole garlic, oregano (stems and all), cilantro, and guajillo chili pepper to the pan. This will flavor the butter.
28
Check the meat and make sure the steak is browning with some nice char, if it is then flip it over. Put all of the items (garlic, oregano, guajillo, cilantro) on top of the steak, tilt the pan towards you and start butter basting the top of the steak. The pan should still be on the flame. This butter basting will get a lot of flavor and butter goodness on the steak.
29
Flip when side is browned and charred and repeat above process. Keep in mind the doneness of the steak, if you want it at med rare, rare, you may have to pull out after 2nd side is cooked. When cooked pull out steak and let rest for at least 7 minutes.
31
I add a some of the chili sauce on the middle of plate first. then lay the corn on top of the chili sauce. I add the potatoes to the middle of the corn. Take the rested steak and slice against the grain into strips and lay them on top of the potatoes. Take your slaw mixture add the dressing on top of the slaw and place to the side of the steak. Put the mango habanero sauce in a squeeze bottle and squeeze around the plate.
