Name: Cowboy Steak With Grilled Red Onion Salad
Prep time: 25 min
Cook time: 25 min
Yield: 3
Ingredients: 1 (2-lb.) cowboy steak, trimmed -; 2 tsp. kosher salt -; Vegetable oil, for grill or skillet -; 1 tbsp. roasted unsalted peanuts -; 1 chicken bouillon cube (about 1 tsp.) -; 1 tbsp. cayenne pepper -; 2 tsp. garlic powder -; 2 tsp. onion powder -; 2 tsp. smoked paprika -; 1 tsp. ginger powder -; 3/4 tsp. kosher salt -; 4 tbsp. unsalted butter -; 1 large red onion, sliced into 1/4"-thick rings -; 2 tbsp. vegetable oil, divided -; Kosher salt -; 1 tbsp. fresh lime juice -; 8 oz. cherry tomatoes -; 8 oz. Persian cucumbers (about 5" long), sliced into half-moons -; 1/4 c. packed fresh cilantro leaves -

Cowboy Steak With Grilled Red Onion Salad

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Cowboy Steak With Grilled Red Onion Salad

1. 1 (2-lb.) cowboy steak, trimmed -

2. 2 tsp. kosher salt -

3. Vegetable oil, for grill or skillet -

4. 1 tbsp. roasted unsalted peanuts -

5. 1 chicken bouillon cube (about 1 tsp.) -

6. 1 tbsp. cayenne pepper -

7. 2 tsp. garlic powder -

8. 2 tsp. onion powder -

9. 2 tsp. smoked paprika -

10. 1 tsp. ginger powder -

11. 3/4 tsp. kosher salt -

12. 4 tbsp. unsalted butter -

13. 1 large red onion, sliced into 1/4"-thick rings -

14. 2 tbsp. vegetable oil, divided -

15. Kosher salt -

16. 1 tbsp. fresh lime juice -

17. 8 oz. cherry tomatoes -

18. 8 oz. Persian cucumbers (about 5" long), sliced into half-moons -

19. 1/4 c. packed fresh cilantro leaves -

How to cook deliciously - Cowboy Steak With Grilled Red Onion Salad

1. Stage

Pat steak dry and season all over with salt.

2. Stage

For a gas or charcoal grill: Prepare a grill for 2-zone heat (for a charcoal grill, bank most of the coals on one side; for a gas grill, set one burner to high and one or two burners to medium-low); clean and oil grates and preheat 5 minutes. Place steak over medium-low heat, cover, and grill, flipping halfway through, until an instant-read thermometer inserted into thickest part registers 115°, 20 to 25 minutes.

3. Stage

Move steak to hottest side of grill and continue to grill, flipping halfway through, until thermometer registers 130° for medium-rare, about 4 minutes per side. Transfer steak to a cutting board, tent with foil, and let rest 5 to 10 minutes.

4. Stage

For a cast-iron skillet:Preheat oven to 250°F. Insert a probe thermometer into thickest part of steak, close to the bone. Place steak on a wire rack set inside a sheet tray and roast until thermometer registers 115° to 117°, 45 to 50 minutes. Tent with foil and let rest 10 minutes.

5. Stage

In a large cast-iron skillet over high heat, heat 2 tbsp oil. Sear steak until thermometer registers 130°, 3 to 4 minutes on each side. Transfer steak to a cutting board, tent with foil, and let rest 5 to 10 minutes.

6. Stage

Using a spice mill or coffee grinder, pulse peanuts and bouillon cube until mixture is fine and crumbly. Transfer to a small heatproof bowl. Add cayenne, garlic powder, onion powder, paprika, ginger powder, and salt and stir to combine. Reserve 1 teaspoon spice mixture for salad dressing.

7. Stage

In a small saucepan over medium heat, melt butter, stirring occasionally with a rubber spatula. Cook until foam subsides and milk solids start to brown, about 5 minutes. Pour browned butter over spice mixture and whisk to combine. Cover with plastic wrap and chill until ready to use.

8. Stage

Preheat a cast-iron skillet over medium-high heat on grill or stovetop. Drizzle onion with 1 tablespoon oil; season all over with 1/2 teaspoon salt. Grill onions until both sides are starting to char and soften, 12 to 14 minutes. Let cool slightly.

9. Stage

In a medium bowl, whisk lime juice, remaining 1 tablespoon oil, reserved 1 teaspoon suya spice mix, and 3/4 teaspoon salt. Add tomatoes, cucumber, cilantro, and onions and toss to combine.

10. Stage

Slice steak against the grain. Serve with butter and salad alongside.