Steak El Gallo Recipe

Prep

Remove steak from refrigerator 30 minutes before cooking to come to room temperature. Pat steak and shrimp dry with paper towels.

Season steak on both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp ground cumin and 1/2 tsp garlic powder. Rub 1 tbs olive oil over steak to help seasoning adhere.

In a bowl, toss shrimp with 1 tbs olive oil, 1/4 tsp kosher salt, 1/4 tsp black pepper and 1 tbs fresh lime juice. Set aside.

Heat a heavy skillet or grill pan over high heat until very hot (about 5 minutes). Add 1 tbs butter to pan for steak. Sear ribeye 3-4 minutes per side for medium-rare (internal 130-135°F / 54-57°C), or longer to desired doneness. For crust, press steak down slightly during first 30 seconds of each side. Transfer steak to a cutting board, tent with foil and rest 5-8 minutes.

While steak rests, wipe or return pan to medium-high heat. Add shrimp in a single layer and cook 1.5-2 minutes per side until opaque and pink. Remove to plate and keep warm.

Toss mushrooms and onion slices with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

On the same hot grill pan (or a separate skillet), add mushrooms and onions and cook over medium-high heat until mushrooms brown and onions are softened and slightly charred, about 6-8 minutes, stirring occasionally. Remove and keep warm.

When plating, place a portion of mushrooms and onions on top of the sliced steak and shrimp.

In a small saucepan over medium heat, melt 2 tbs butter. Whisk in 2 tbs flour and cook, whisking, for 1 minute to form a roux (do not brown).

Gradually whisk in 1 cup whole milk, bringing mixture to a gentle simmer while whisking to prevent lumps. Cook until sauce thickens and coats the back of a spoon, about 3-4 minutes.

Reduce heat to low and stir in 1 cup shredded sharp cheddar and 1/2 cup shredded Monterey Jack a handful at a time until melted and smooth. Season with 1/4 tsp ground cumin, 1/4 tsp chili powder, 1/4 tsp salt and a pinch (1/8 tsp) cayenne if using. Taste and adjust seasoning.

Keep sauce warm on the lowest heat or in a thermos until ready to pour over steak and shrimp.

In a medium saucepan, heat 1 tbs vegetable oil over medium heat. Add 1/4 cup finely chopped onion and 1 tsp minced garlic; sauté 1-2 minutes until translucent and fragrant.

Add 1 cup rinsed long-grain rice and toast, stirring, for 2 minutes until lightly opaque.

Stir in 1/2 cup tomato sauce, 2 cups broth, 1/2 tsp ground cumin and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer until rice is tender and liquid absorbed, about 15-18 minutes. Remove from heat and let stand covered 5 minutes; fluff with a fork.

While rice cooks, warm 1 cup drained canned beans in a small saucepan over low heat or microwave until heated through. Season with a pinch of salt and 1/4 tsp ground cumin if desired.

Slice the rested ribeye against the grain into 1/4-inch thick slices. Arrange slices on a warm plate.

Place the grilled shrimp beside or on top of the steak slices. Spoon the grilled mushrooms and onions over the steak and shrimp.

Ladle the warm cheese sauce over the mushrooms, onions, steak and shrimp to taste (about 1/3 to 1/2 cup).

Serve with a scoop of Mexican rice and a serving of warmed beans on the side. Garnish with chopped cilantro and lime wedges. Squeeze lime over shrimp and steak before eating if desired.