Serves 4 Difficulty
4 ribeye steaks 2 teaspoons chili powder Kosher salt and fresh ground pepper 1 stick unsalted butter, softened 1/4 cup gf fresh salsa
For onion rings: Corn oil for frying 1 medim to large yellow onion, peeled and thinly sliced into rings 1 teaspoon chili powder 1/2 teaspoon salt 1/2 cup gf flour
Prepare a grill. In a small bowl, blend butter and salsa; refrigerate. Season steaks with chili powder, salt and pepper. Heat oil in a large, deep skillet over high heat. Combine1 teaspoon chili powder and 1/2 teaspoon salt and sprinkle over onion rings. Add flour to a plate and coat onion rings in flour. Shake off excess flour and add just enough onion rings to hot oil so that they don’t touch. Fry until crisp and drain on paper towels. Place in low heat oven to keep warm. Grill steaks over high heat until crusty on outside and pink in center, about 5 minutes. To serve, place a dollop of salsa butter on each steak and top with onion rings.