ANCHO-RUBBED PRIME RIB STEAKS WITH MANGO BUTTER

Ancho chile peppers are the dried version of the mildly spicy pobiano, a dark green pepper.

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • Mango Butter

  • 2 - 2-pound beef rib steaks, cut 2 to 2 1/2 inches thick

  • 2

    tablespoons ground ancho chile pepper

  • 1

    tablespoon unsweetened cocoa powder

  • 1/2

    teaspoon kosher salt

  • 1/2

    teaspoon freshly ground black pepper

  • 1

    tablespoon olive oil

Directions

Prepare Mango Butter. MANGO BUTTER: Seed and peel 1 small mango; cut into V^-inch slices. Lightly brush slices with olive oil. For a charcoal grill, grill mango on the rack of an uncovered grill directly over medium-hot coals for 5 minutes, turning once. (For a gas grill, preheat grill. Reduce heat to medium-high. Place mango on grill rack over heat. Cover and grill as above.) Chop the grilled mango. In a food processor, combine the chopped mango and 3/4 cup butter, softened. Cover and process with several on-off pulses until mango is finely chopped. Trim fat from steaks. For rub, in a bowl, combine ancho chile pepper,cocoa powder, salt, and black pepper. Brush steaks with oil. Sprinkle pepper mixture evenly over steaks; rub in with your fingers. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place steaks on grill rack over drip pan. Cover grill for 30 to 35 minutes for medium-rare (145°F) or 35 to 40 minutes for medium (160°F). (For a gas gill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Cut steaks into serving-size pieces. Serve with Mango Butter. Makes

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