Boz Steak Ribeye El & Gallo Recipe

Prepare steaks

Remove steaks from refrigerator 30–45 minutes before grilling to come to room temperature. Pat dry with paper towels.

Brush both sides of each ribeye with 2 tablespoons olive oil. Season evenly with kosher salt, black pepper, garlic powder and smoked paprika, pressing the seasoning lightly into the meat.

Preheat a grill or cast-iron skillet over high heat until very hot (about 500°F/260°C on a gas grill). Oil the grates or add a little oil to the skillet.

Grill steaks 4–6 minutes per side for medium-rare (depending on thickness, about 1 to 1 1/4-inch steaks). Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium. Adjust time for desired doneness.

If desired, during the last minute of cooking, add 1 tablespoon butter on top of each steak to melt and baste. Remove steaks to a cutting board and tent loosely with foil. Rest 5–10 minutes before slicing.

Toss shrimp with 2 tablespoons olive oil, lime juice, 1 teaspoon minced garlic, chili powder, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Marinate 10–15 minutes (do not exceed 30 minutes or acid will begin to cook shrimp).

Thread shrimp onto skewers if using (4–6 shrimp per skewer) or leave loose for a grill basket. Preheat grill to medium-high (about 400°F/200°C).

Grill shrimp 2–3 minutes per side until opaque and just firm. Remove from grill and set aside. Keep warm until plating.

Clean mushrooms by wiping with a damp towel; trim stems if necessary and slice larger mushrooms in half.

In a small bowl, melt 2 tablespoons butter with 1 tablespoon olive oil. Stir in 1 teaspoon minced garlic, thyme leaves, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Brush the butter-garlic mixture onto mushrooms or toss mushrooms in the mixture. Place mushrooms on the grill (or in a cast-iron skillet) over medium heat and cook 4–6 minutes, turning occasionally, until browned and tender.

If cooking in a skillet, cook over medium-high heat and sauté until golden and liquids reduce. Remove from heat and keep warm. When plating, arrange grilled shrimp over sliced ribeye (or next to it) and spoon mushrooms on top of the shrimp and steak as desired.

Rinse rice under cold water until water runs clear; drain well.

In a medium saucepan, heat 2 tablespoons vegetable oil over medium heat. Add the drained rice and cook, stirring frequently, until grains begin to turn golden, about 4–5 minutes.

Add the chopped 1/2 onion and 1 teaspoon minced garlic; sauté 1–2 minutes until translucent and fragrant.

Stir in 3 tablespoons tomato sauce, 1/2 teaspoon ground cumin and 1 teaspoon salt. Add 3 cups chicken broth, bring to a boil.

Reduce heat to low, cover and simmer 18–20 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

In a small saucepan, heat 1 tablespoon lard or vegetable oil over medium heat. Add 1/4 finely chopped onion and sauté until soft, about 3 minutes.

Add 2 cups canned refried beans and 1/2 teaspoon salt. Stir to combine and heat through, about 4–6 minutes. If beans are too thick, add 1–2 tablespoons water to reach desired consistency.

Mash and smooth with a spoon or potato masher, then keep warm until serving.

Slice rested ribeye against the grain into 1/4-inch thick slices. Place steak slices on plate.

Arrange grilled shrimp on top of or beside the steak and spoon the grilled mushrooms over the shrimp and steak.

Serve with a scoop of Mexican rice and a portion of refried beans. Garnish with chopped cilantro and lime wedges. Serve immediately.