4th of July is this Wednesday and according to the HPBA, it is the Top Outdoor Grilling Holiday in the Nation.
Bush’s Beans has a brand new Grillin’ Beans Flavor: Sweet Mesquite – that is all kinds of delicious. It’s slightly sweet with a wonderful smokiness that lit up my tastebuds and had me dying to create a recipe that would perfectly complement their flavor without overpowering them.
Oh my word, y’all! I’m so excited to share this recipe with y’all today! The smokiness from the chipotle chili pepper powder and savory garlic in this rub perfectly complemented the smoky, sweetness of the Sweet Mesquite Grillin’ Beans and the creamy cilantro lime sauce added just the right amount of cool creaminess to just send this recipe off the charts.
Don’t those Ribeyes look mouth-watering?!?!
And I swear, I could eat that whole can of Sweet Mesquite Grillin’ Beans all by myself, but I won’t… because that wouldn’t be very nice, I am trying to teach my kids how to share with others and be good hosts and hostesses…
Okay, enough of my chatter!
On to the recipes!
First up, the steak seasoning aka rub. This features some of my very favorite spices (smoked paprika, chipotle chili powder and garlic) is super easy to make and absolutely tonguegasmic.
- 2 tsp Smoked Paprika
- 1½ tsp Chipotle Chili Pepper powder
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tsp Ground Comino (cumin)
- 2 tsp Mexican Oregano
- Combine all ingredients and store in an airtight container until ready to use
This recipe yields a very full 1/4 C of seasoning.
Once your rub is ready, lay out your steaks on parchment paper or your counter… whatever.
Using your hands, generously rub both sides of each steak with your spice rub, put them into a sealed container and place them in your refrigerator for at least 30 minutes.
About 30 minutes before you’re going to cook the steaks, remove them from your refrigerator and let them rest.
We prefer our steaks a lovely medium rare, so I grill ours over medium-high heat for about 5 minutes per side. If you’re a really talented grill master or have worked in restaurant kitchens, you may know the palm test for checking your steak’s doneness…
If not, here’s an internal temperature guide for you. I urge you to remember that once you remove your meat from the heat, it will continue to cook a bit more.
Rare: 120° – 125° F Bright red center
Medium Rare: 130° – 135° F very pink center
Medium: 140° – 145° F light pink center
Medium Well: 150° – 155° F barely pink at all, mostly grey center
shoe leather160° F a uniform brown or grey throughout
Earlier in the day, long before our guests were due I whipped up a batch of Creamy Cilantro Sauce to top our steaks (or to be used as a dipping sauce for the steaks, either way)
This sauce, like the rub is super simple and delicious and best of all, like the rub, can be made ahead of time!
- 2 C Sour Cream
- Juice of 3 medium limes (roughly 3 Tbsp to ¼ C)
- 1 Cup roughly chopped cilantro
- ¼ C chopped green onion
- Mix all ingredients together and refrigerate in a sealed container for 2 hours prior to using
Serve your Spice Rubbed Grilled Steaks with Bush’s Sweet Mesquite Grillin’ Beans and a side of, or topped with this Creamy Cool Cilantro Lime Sauce and a delicious fruit salad for a perfect 4th of July and lots of happy tummies!
I am a Bush’s Grillin’ Beans ambassador, as such my partnership with them is compensated both monetarily and with product. This recipe and the opinions within are 100% my own and sincere.