Grilled T-Bones with Salsa Verde

Grilled Fiesta TBone with Scratch Salsa Verde
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David Olson of “A Bachelor and his Grill” serves up these fresh tasting T-bones. The rub gives these juicy steaks just the right amount of spice and the salsa verde adds a cool freshness that complements them well.


Grilled T-Bones with Scratch Salsa Verde

Prep Time: 2 hours, 30 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 45 minutes

Yield: 4 steaks

Serving Size: 4

Calories per serving: -

Fat per serving: -

These spicy grilled T-bones are great for a hot summer's night.


    For the Spicy Steak Rub
  • 1/3 cup ancho chili powder
  • 3 tablespoons smoked paprika
  • 2 tablespoons ground dried oregano
  • 1 tablespoon ground dried thyme
  • 1 tablespoon ground coriander
  • 1 tablespoon dry mustard
  • 1 teaspoon ground cumin
  • 1/2 teaspoon granulated garlic powder
  • 1/2 teaspoon onion powder
  • 4 T-bone steaks, 10-12 ounces each
  • 2 tablespoons olive oil
  • For the Scratch Salsa Verde
  • 2 tablespoons olive oil
  • 16 ounces tomatillos, peeled and diced
  • 1/2 cup cilantro leaves, chopped
  • 1/4 cup basil leaves, chopped
  • 1/3 cup onion, diced
  • 1 serrano pepper, seeded and minced
  • 2 jalapeno peppers, seeded and diced
  • 2 cloves garlic, minced
  • 1/2 lime juice, plus zest
  • Cilantro (or flat leaf parsley) for garnish
  • Shaved Parmesan for garnish


    For the rub
  1. Combine all the ingredients in a small bowl (use immediately or store in an airtight container for 60-90 days).
  2. Place T-bone steaks in a shallow dish and drizzle with olive oil. Liberally cover with steak rub and massage into the meat. Cover and refrigerate for 1-2 hours.
  3. For the scratch salsa verde
  4. While the steaks are marinating, in a large sauce pan over medium heat, warm 2 tablespoons olive oil. Add the tomatillos and saute for 3-5 minutes, or until tender. Remove from heat.
  5. Place all ingredients into a food processor and pulse until finely chopped. Pour into a bowl and chill in refrigerator for 30 minutes. Drain excess liquid and season to taste with salt and freshly ground pepper.
  6. Grilling steaks
  7. Pull steaks from refrigerator 20 minutes before grilling.
  8. Pre-heat grill to hot.
  9. Place steaks over hottest grates and grill 5-6 minutes.
  10. Flip steaks over and grill for an additional 5-6 minutes for medium-rare, 6-7 minutes for medium, and 8-9 minutes for medium-well.
  11. Pull steaks from grill and place under tin foil tent for 3-5 minutes before plating.
  12. Serve steaks topped with Scratch Salsa Verde, and garnish with cilantro or parsley and Parmesan.



One thought on “Grilled T-Bones with Salsa Verde

  1. Just got a 2 – burner Infrared gas grille. Do I grille steaks with the cover open or closed? Unclear in the recipe book. Looking to get a good char/sear on the outside.

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