Rocky Mountain Grilled T-Bone Steaks with Charro-Style Beans

Rocky Mountain Grilled T-Bone Steak With Charro-style beans

 

“For a few summers when I was a teenager, my dad opened a chuckwagon outside the stables at the Elkhorn Lodge in Estes Park, Colorado.  After a trail ride, customers could pull up a bale of straw, enjoy the sunset and dine outside. The menu would often consist of steak, cowboy beans and corn on the cob, all made on an open fire.  I'd help him out from time to time and learned to appreciate a great steak.” – Chef Laura Majors, Recipe Tester, is from Boulder, Colorado and lives with her husband in Lakewood, Colorado.

  • 2 beef T-Bone Steaks (1 inch thick)

Rub

  • 1 tablespoon black peppercorns
  • 1 teaspoon green peppercorns
  • 1 teaspoon pink peppercorns
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Himalayan sea salt
  • 1/4 teaspoon white peppercorns
  • 3 juniper berries

Charro Beans

  • 1/2 pound pancetta, chopped
  • 1/2 cup diced onion
  • 2 teaspoons minced garlic
  • 1 can (15-1/2 ounces) pinto beans, drained and rinsed
  • 1 can (10-1/2 ounces) no-salt added Mexican-style diced tomatoes
  • 2 fresh poblano chile peppers, fire-roasted, seeded, peeled and chopped
  • 1/2 cup reduced-sodium beef broth
  • 1 medium jalapeno pepper, diced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon roasted ground coriander
  • 1/2 ounce 70% dark chocolate, broken into pieces
  1. Drizzle cooked marinade over ribs. Serve with Pickled Vegetables; garnish with green onions. Combine Rub ingredients in a spice grinder. Pulse on and off until grind has sand-like consistency. Set aside.
  2. Preheat large cast iron skillet on medium-high heat for 5 minutes. Add pancetta; cook 7 to 10 minutes until crisp, stirring occasionally. Using a slotted spoon, remove pancetta; set aside. Pour excess oil from pan. Return same skillet to heat; add onion and garlic. Reduce heat to medium; cook 3 to 5 minutes until onions are translucent, stirring often. Stir in pancetta, beans, tomatoes, poblanos, broth, jalapeno, chili powder, cumin and coriander. Reduce heat to low; simmer 15 to 20 minutes, stirring occasionally. Add chocolate during last 5 minutes of cooking; stir until combined.
  3. Meanwhile, press Rub evenly on steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove bones and carve steaks into slices. Serve with Charro Beans.

Nutrition information per serving: 452 calories; 24.4 g fat (11.4 g saturated fat; 3.6 g monounsaturated fat; 0.4 g polyunsaturatedfat); 68 mg cholesterol; 904 mg sodium; 522 mg potassium; 24 g carbohydrate; 1.7 g fiber; 34 g protein; 4.4 mg niacin; 0.4 mg vitamin B6; 1.9 mcg vitamin B12; 6 mg iron; 9.1 mcg selenium; 5 mg zinc; 87.1 mg choline; 0.4 g polyunsaturated fat.