date: 2020-10-05T11:23:22.314Z
image: https://img-global.cpcdn.com/recipes/e4bf6eccac743c8f/751x532cq70/mexican-rubbed-steak-w-chorizo-potatoes-mango-habanero-salsa-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/e4bf6eccac743c8f/751x532cq70/mexican-rubbed-steak-w-chorizo-potatoes-mango-habanero-salsa-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/e4bf6eccac743c8f/751x532cq70/mexican-rubbed-steak-w-chorizo-potatoes-mango-habanero-salsa-recipe-main-photo.jpg
author: Bradley Guerrero
ratingvalue: 4.9
reviewcount: 9
recipeingredient:
– ” 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 chilis 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”
recipeinstructions:
– “[Spice Rub]” – “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.” – “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.” – “[Marinade-Optional]” – “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.” – “Keep the steak on the tray uncovered and place in fridge for at least 2 hours or overnight.” – “With the steak marinating we can start making the 2 sauces that are for this dish.” – “[Mango Habanero Sauce]” – “Blend mango and habaneros in blender until smooth add water if needed.” – “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.” – “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.” – “[Chili Sauce]” – “I know the ingredients say roasted but just in case please roast the tomato and bellpepper.” – “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.” – “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.” – “[Jicama Fennel Slaw]” – “For this please julienne the cabbage, fennel, and jicama. Put them in a bowl and add the lime and orange zest on top.” – “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” – “[Roasted chili Corn]” – “Take the whole corns and cut out all the kernels.” – “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.” – “[Chorizo Potatoes]” – “Peel and Dice up the potatoes, and set aside. (you can place the potatoes in some salt water so they don't oxidize).” – “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.” – “[Cooking the Steak]” – “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.” – “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.” – “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.” – “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.” – “[Plating]” – “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.”
categories:
– Recipe
tags:
– mexican – rubbed – steak
katakunci: mexican rubbed steak
nutrition: 265 calories
recipecuisine: American
preptime: “PT27M”
cooktime: “PT43M”
recipeyield: “3”
recipecategory: Dinner

![Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa](https://img-global.cpcdn.com/recipes/e4bf6eccac743c8f/751x532cq70/mexican-rubbed-steak-w-chorizo-potatoes-mango-habanero-salsa-recipe-main-photo.jpg)

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, mexican rubbed steak w/ chorizo potatoes & mango habanero salsa. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have mexican rubbed steak w/ chorizo potatoes & mango habanero salsa using 67 ingredients and 31 steps. Here is how you cook that.

##### The ingredients needed to make Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa:

1. Make ready Spice Rub 1. Take 1 tablespoon chili powder 1. Prepare 1 tablespoon garlic powder 1. Prepare 1 tablespoon onion powder 1. Prepare 1 tablespoon ground cumin 1. Take 1 tablespoon paprika 1. Take 1 teaspoon dried oregano 1. Prepare 1 tablespoon black pepper (whole peppercorns) 1. Take 1-2 tsp salt 1. Get Marinade – Optional 1. Make ready 3/4 cup fresh orange juice 1. Take 1/2 cup fresh lemon juice 1. Get 1/3 cup fresh lime juice 1. Take 2 tablespoon fresh cilantro, chopped 1. Prepare 4 cloves garlic, minced 1. Get 1 teaspoon finely chopped canned chipotle pepper (optional) 1. Prepare 2 Serrano chiles 1. Make ready Steak 1. Make ready 2 tablespoons butter 1. Make ready 3 sprigs cilantro 1. Prepare 1 garlic clove 1. Get 2 sprigs fresh oregano 1. Make ready 1 guajillo chili pepper 1. Prepare 2 Rib eyes (at least 1 in thick, can be slimmer but its best thicker) 1. Make ready Chili Sauce 1. Make ready 1 Roasted Tomato 1. Take 1 Roasted Red Bell pepper 1. Prepare 3 Guajillos rehydrated 1. Prepare 4 Purya Chlies rehydrated 1. Prepare 1 Ancho Rehydrated 1. Take dash cinnamon 1. Prepare dash cumin 1. Make ready dash paprika 1. Get Salt and pepper 1. Prepare Mango Habanero Sauce 1. Make ready 1 mango 1. Prepare 2 habanero chili's with seeds no stems 1. Make ready 4 garlic cloves minced 1. Prepare 1/4 tsp minced ginger 1. Make ready salt and pepper 1. Take 1/2 tbls cider vinegar 1. Take 2 tbls brow sugar 1. Prepare 1/4 cup butter 1. Take Chorizo Potatoes 1. Prepare 1/2 pack chorizo 1. Take 3 potatoes 1. Prepare 1/4 white onion 1. Prepare salt and pepper 1. Prepare 1/2 tsp paprika 1. Take 1/4 tsp chili powder 1. Get Roasted chili corn 1. Take 3 Whole corns cut to kernels 1. Make ready 2 tbls diced onions 1. Take dash chili powder 1. Take lime juice 1. Prepare salt and pepper 1. Take Jicama Fennel Slaw 1. Prepare 1/4 Julienned Jicama 1. Take 1/4 Julienned Cabbage 1. Get 1/2 Julienned fennel 1. Make ready 1/2 tsp lime zest 1. Take 1/2 tsp orange zest 1. Prepare 1/2 lime juiced 1. Get 1/2 orange juiced 1. Prepare salt 1. Take 1 tsp Dijon mustard 1. Get to taste honey

##### Instructions to make Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa:

1. [Spice Rub] 1. 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. 1. 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. 1. [Marinade-Optional] 1. 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. 1. Keep the steak on the tray uncovered and place in fridge for at least 2 hours or overnight. 1. With the steak marinating we can start making the 2 sauces that are for this dish. 1. [Mango Habanero Sauce] 1. Blend mango and habaneros in blender until smooth add water if needed. 1. 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. 1. 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. 1. [Chili Sauce] 1. I know the ingredients say roasted but just in case please roast the tomato and bellpepper. 1. 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. 1. 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. 1. [Jicama Fennel Slaw] 1. For this please julienne the cabbage, fennel, and jicama. Put them in a bowl and add the lime and orange zest on top. 1. 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 1. [Roasted chili Corn] 1. Take the whole corns and cut out all the kernels. 1. 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. 1. [Chorizo Potatoes] 1. Peel and Dice up the potatoes, and set aside. (you can place the potatoes in some salt water so they don't oxidize). 1. 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. 1. [Cooking the Steak] 1. 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. 1. 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. 1. 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. 1. 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. 1. [Plating] 1. 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.

So that is going to wrap it up with this exceptional food mexican rubbed steak w/ chorizo potatoes & mango habanero salsa recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!