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Ancho Chile Rubbed NY Strip with Chipotle Salsa

Prep Time:2 Hours
Cook Time:45 Minutes

Nutritional Information

When making this recipe be sure to let the rub sit on the steaks for 2 hours. This will not only help season the meat but it will tenderize it as well.


  • 3 lbs. NY Strip steak, trimmed as desired and cut into 1 lb steaks
  • 2 cloves Garlic, peeled and finely chopped
  • 1/2 teaspoon Ground ancho chile powder
  • 2 teaspoons Brown sugar
  • 1/2 teaspoon Dried Mexican oregano
  • 1/4 teaspoon Ground cumin
  • 2 teaspoons Ground black pepper
  • To taste Salt
  • Chipotle Salsa
  • 1 1/2 cloves Garlic, peeled
  • 4 ounces 4 medium, tomatillos, husked, rinsed and cut in half
  • 2 tablespoons Water
  • To taste Salt


  • 1. In a covered storage container, combine garlic, ancho powder, brown sugar, oregano, cumin, pepper, and salt to taste. This can be made ahead and refrigerated for up to one month.
  • 2. Heat a large skillet over medium high. When skillet is hot, place the garlic and tomatillos (cut side down) in the skillet to brown, about 3-4 minutes per side. The tomatillos will be very soft. Do not burn the garlic.
  • 3. Rub the beef all over with the Ancho Chile Rub. Refrigerate for 1 hour, then remove from the fridge and let sit at room temperature for 1 more hour.
  • 4. Spoon the tomatillos and garlic into a blender or food processor along with the chiles and water. Blend to a coarse and thick puree. Pour into a serving bowl to cool. Season with salt and pepper to taste
  • 5. Preheat the EGG to 225º using indirect heat. Slow cook until the NY strip reaches an internal temperature of 135º, about 25 minutes per pound. Remove from the EGG and let it rest for 15-30 minutes.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828