Always keep a bottle of premixed Tex-Mex seasoning in your kitchen to save time. You can use it as a rub for chicken and pork chops too. The citrus mango relish is also great when paired with grilled fish.
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Serves 2 Prep Time 25 minutes plus 4 hours to 24 hours marinating time Cooking Time 15 minutes
1/2 cup Tex-Mex Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
For the marinade
1/2 cup vegetable oil
2 large T-bone or striploin steaks at least 3/4-inch-thick
1/2 cup unsalted butter, softened
1 teaspoon finely chopped red sinigang pepper
1 teaspoon fresh lime juice
1/2 teaspoon ground coriander seeds
1/4 teaspoon salt
1 Make the Tex-Mex Seasoning: Mix together paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, and dried thyme.
2 Mix 1/2 cup Tex-Mex seasoning with oil and rub both sides of the steaks completely with this mixture. Place steaks in a shallow dish, cover tightly with plastic wrap, and refrigerate for at least 4 hours and up to 24 hours. Bring to room temperature before grilling, about 30 minutes.
3 In a bowl, mix together remaining ingredients until smooth. Transfer onto a sheet of plastic wrap and roll into a log. Refrigerate until firm.
4 Preheat the grill. Remove the butter from the refrigerator and cut into 4 thick slices. Set aside. Place the steaks on the hot grill and cook for 5 minutes on each side. Move to the cooler part of the grill, close the grill lid, and cook to desired temperature, 8 to 10 minutes additional time for medium-rare.
5 Place 2 slices of the butter on top of each steak and leave on the grill until butter starts to melt, about 30 seconds. Remove from the grill and place the steaks on platters. Serve immediately with your favorite American- style BBQ sauce.
Photography by Miguel Nacianceno │ Styling by Sharlene Tan
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