Chili-Rubbed Rib-Eye Steaks
Chili-Rubbed Rib-Eye Steaks is a gluten free, dairy free, and fodmap friendly main course. One portion of this dish contains about 81g of protein, 57g of fat, and a total of 875 calories. This recipe serves 4. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up pico de gallo, sugar, chili powder, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.
Mix first 4 ingredients in pie dish. Coat steaks with spice mixture and transfer to another dish. Cover; chill at least 8 hours.
Spray grill racks with nonstick spray; prepare barbecue (medium heat). Grill steaks to desired doneness, moving and turning occasionally to prevent chili rub from burning, about 20 minutes for medium-rare.
Serve steaks with pico de gallo.
Recommended wine: Cava, Grenache, Shiraz
Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Caves Roger Goulart Gran Reserva Cava with a 4.7 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.
Caves Roger Goulart Gran Reserva CavaThe wines employed for cava production are chosen with great care and are subject to a minimum ageing period of four years. After 24 months – and once a year – the bottles in ageing are subject to the déplacé technique, which consists of shaking the bottles in order to homogenize the yeast and obtain a greater extraction in terms of their aromatic and taste potential, over their more than 48 months of ageing. The result is a delicate cava with a pale yellow coloring, light golden tones, and an incredible sparkle, as well as interesting, complex and powerful bouquets.Blend: 60% Xare-lo, 20% Macabeo and 20% Parellada