Family Style Vaquero Dinner Recipe

Seasoned and grilled prime frenched ribeye served family-style with grilled onions, jalapeno peppers and limes, salsa matcha, Pico de Gallo, spiced avocado slices, grilled elotes sprinkled with cotija crumbles, and warm flour tortillas.

Step 1: Carefully remove Frenched ribeye from packaging and lay on a clean work surface. Use paper towels to pat dry if necessary. Portion uniformly between the bones. Hold steaks cold until ready to cook.

Step 2: Prior to cooking, pull steak out of refrigeration, season with Southwest seasoning rub and allow to temper for 30 minutes.

Step 3: Preheat grill. Mark steak on both sides over high heat. Once steak is marked move it off direct heat to another part of the grill that has some indirect medium heat or an oven to finish cooking. Cook to 125°F internal temperature and remove from heat to rest for 10 - 15 minutes before slicing.

Step 4: While steak is resting, quick grill lime halves, spring onions and jalapeno peppers to provide grill marks and warm slightly. Remove from grill and set aside.

Step 5: Once steak has rested, transfer the ribeye to the cutting board and cut along the bone to separate the meat from the bone, being careful to keep the meat in one piece as you remove it. Save bone for plating. Slice meat across the grain into even slices.

Step 6: Lay grilled onions and peppers on right half of service plate. Place the bone on a large serving platter and fan slices of ribeye over the bone, overlapping them slightly to create an attractive presentation. Garnish with grilled lime halves.

Step 7: Plate all other sauce and sides separately in appropriately sized platters and sauce cups. 

Step 8: Serve with warm tortillas and share plates.

Sub-Recipe Directions

Grilled Corn Elotes

Step 1: Pre-heat grill to medium-high heat.

Step 2: In a bowl mix mayo, sour cream, and salt. Reserve for use later in recipe.

Step 3: Brush cleaned ears of corn with oil and season with salt.

Step 4: Grill corn directly over heat. Turning occasionally, until it is charred and cooked through. About 8 - 10 minutes. Remove from the grill and allow to cool slightly.

Step 5: Using a brush, coat each ear of corn with the mayonnaise mixture.

Step 6: Plate in an appropriately sized oval side dish, sprinkle the crumbled cotija evenly over the coated corn.

Step 7: Dust corn with chili lime seasoning salt and smoked paprika, garnish with fresh chopped cilantro.

Step 8: Serve warm.