Grilled steak, bowl of beans and bowl of salad on a wood cutting board.

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

Name: Rocky Mountain Grilled T-bone Steaks with Charro-Style Beans
Prep time: 40 min
Cook time: 18 min
Yield: 6 Servings
Cuisine: Beef
Ingredients: 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 chili peppers, fire-roasted, seeded, peeled and chopped; 1/2 cup reduced-sodium beef broth; 1 medium jalapeño 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

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 6 servings
Prep Time: 20 - 45 minutes
Cook Time: 15 - 25 minutes

Ingredients:

2 beef T-bone Steaks (1 inch thick)

Charro Beans:

1/2 lb pancetta, chopped
1/2 cup diced onion
2 tsp minced garlic
1 can (15-1/2 oz) pinto beans, drained and rinsed
1 can (10-1/2 oz) no-salt added Mexican-style diced tomatoes
2 fresh poblano chili peppers, fire-roasted, seeded, peeled and chopped
1/2 cup reduced-sodium beef broth
1 medium jalapeño pepper, diced
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp roasted ground coriander
1/2 oz 70% dark chocolate, broken into pieces

Rub:

1 tbsp black peppercorns
1 tsp green peppercorns
1 tsp pink peppercorns
1/2 tsp garlic powder
1/2 tsp Himalayan sea salt
1/4 tsp white peppercorns
3 juniper berries

Directions:

Combine Rub ingredients in a spice grinder. Pulse on and off until grind has sand-like consistency. Set aside.
Cook's Tip: You may substitute 1/8 teaspoon ground white pepper for 1/4 teaspoon white peppercorns.
On grill's side burner, 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, jalapeño, 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.
Meanwhile, press Rub evenly on steaks.
Preheat grill to medium.
Place steaks on cooking grid.
Grill, covered, 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.