La Junta Jalapeno Steaks
Fire up the flavor with La Junta Jalapeno Steaks, a bold and zesty recipe that transforms classic ribeye into a tantalizing feast! This dish features tender, juicy ribeye steaks marinated in a vibrant blend of fresh jalapeños, lime juice, garlic, and a touch of honey for subtle sweetness. Infused with smoky paprika and aromatic cumin, the marinade brings a perfect balance of heat and spice, while the lime wedges and optional cilantro garnish add a refreshing citrusy finish. Grilled to perfection in under 10 minutes, these steaks are ideal for spicing up weeknight dinners or impressing guests at your next cookout. With simple ingredients, quick prep, and smoky chargrilled flavors, La Junta Jalapeno Steaks are destined to be a new favorite for steak lovers and spice enthusiasts alike.
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Recipe Information
Ingredients
- 4 pieces (about 8 oz each) ribeye steaks
- 3 pieces fresh jalapenos
- 4 cloves garlic cloves
- 0.25 cup lime juice
- 0.25 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons honey
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons cilantro (optional, for garnish)
- 4 pieces (for serving) lime wedges
Instructions
Slice the jalapenos lengthwise, remove seeds for less heat if desired, and finely chop them.
Mince the garlic cloves and set aside.
In a medium bowl, whisk together the lime juice, olive oil, ground cumin, smoked paprika, honey, salt, and black pepper. Stir in the chopped jalapenos and minced garlic to make the marinade.
Place the ribeye steaks in a large resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring each piece is well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, up to 8 hours for maximum flavor.
Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the steaks from the marinade, letting excess marinade drip off, and place them on the grill.
Cook each steak for about 4-5 minutes per side for medium-rare (internal temperature of 130°F to 135°F), or adjust cooking time to match your desired doneness.
Remove the steaks from the grill and let them rest for 5 minutes to retain their juices.
Garnish the steaks with chopped cilantro (if using). Serve alongside lime wedges for an extra burst of citrus flavor.
Nutrition Facts
Calories |
3347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.3 g | 347% | |
| Saturated Fat | 96.8 g | 484% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 2874 mg | 125% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 37.8 g | ||
| Protein | 197.8 g | 396% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 182 mg | 14% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 3285 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
