Want to Try Something Delicious? Watch How To Make Mojo Rojo Ribeye Skewers!
This amazing, simple meal will blow your taste buds away!
Things to know:
Is ribeye a good cut of steak?
Yes, ribeye is widely considered a very good cut of steak because it is known for being juicy, tender, and flavorful. Its rich taste comes from a high degree of marbling, which is the intramuscular fat that melts during cooking, tenderizes the meat, and provides a buttery texture. It is also our favorite!
What’s the secret to a juicy ribeye?
Keep your ribeye juicy by not overcooking it. Let the steak rest for AT LEAST 5-10 minutes after cooking. This helps the juices stay inside. Also, season the steak well before cooking to enhance its flavor and juiciness.
What is chile ancho?
A chile ancho is the dried version of a fresh poblano pepper, known for its wide shape and rich, mild, sweet flavor with hints of fruit, plum, and earth, commonly used as a base in Mexican cooking for moles, sauces, and chili, providing depth without intense heat.
What does guajillo taste like?
Guajillo peppers are the dried form of the mirasol chili and commonly used in Mexican cuisine. They are known for their bright, tangy flavor (with hints of cranberry and tea) and very eatable medium heat, with a Scoville rating between 2,500 and 5,000 units.
What is the difference between Mexican oregano and regular oregano?
Mexican oregano and regular (Mediterranean) oregano are from different plant families, resulting in distinct flavors: regular oregano is minty, slightly sweet and peppery, while Mexican oregano (Lippia graveolens) offers stronger earthy, citrusy, and licorice notes, making it more potent and suited for robust Mexican dishes like chiles and stews, whereas regular oregano (Origanum vulgare) shines in Mediterranean cuisine like pizza and pasta sauces. Mexican oregano is from the verbena family, while regular oregano is from the mint family, and they shouldn’t be substituted 1:1.
Ingredients:
2 pounds Ribeye steak trimmed and sliced against the grain 1/4-inch thick
1 red bell pepper seeded and quartered
1 dried ancho chili pepper seeds and stem removed
2 dried guajillo chili peppers seeds and stem removed
4 cloves garlic
2 T olive oil
2 T red wine vinegar
1 t salt
1 t ground cumin
1 t dried Mexican oregano
1 T smoked paprika
Instructions
1. Remove the seeds and stems, then soak the dried chilies in hot water for 20 minutes, then drain.
2. Slice the ribeye thinly against the grain into long, thin slices. Remove any large pieces of fat.
3. Transfer the soaked chiles and pepper to a blender. Add the bell pepper, garlic, cumin, oregano, red wine vinegar, smoked paprika and olive oil.
4. Blend until smooth. The sauce should be thick. Add a tablespoon of water to help it puree if needed.
5. Marinate the ribeye slices in the Mojo Rojo sauce for 20-30 mins, then thread the meat onto the skewers, ensuring plenty of room around the meat.
6. Preheat your grill to medium high. Spray or brush the grill grates with olive oil and grill the skewers over direct heat for 1-2 minutes then flip, to add some color and char.
7. Move the skewers to indirect heat, baste them with the remaining sauce, and continue to cook for 3-4 minutes per side or until they reach 125-F with an internal meat thermometer for medium rare. ENJOY!
Equipment used:
Turbo LP Gas Grill
G & F Products 25619 2020 23 Inch Long 5/8 Inch Wide 2mm Thin Stainless Steel BBQ Skewer
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