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Steak El Gallo Recipe

Name: Luna | Modern Mexicans Steak El Gallo Recipe
Cook time: 55 min
Total time: 55 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 1 each 8 oz ribeye steak, boneless; 8 each Large shrimp, peeled and deveined (16/20 size); 2 tbs Olive oil; 1.25 tsp Kosher salt; 1 tsp Black pepper, freshly ground; 0.5 tsp Ground cumin; 0.5 tsp Garlic powder; 1 tbs Fresh lime juice; 1 tbs Butter; 1 cup Cremini or white mushrooms, halved or thick-sliced; 0.5 each Yellow onion, sliced into 1/4-inch rings; 1 tbs Olive oil; 0.5 tsp Salt; 0.25 tsp Black pepper; 2 tbs Butter; 2 tbs All-purpose flour; 1 cup Whole milk; 1 cup Sharp cheddar cheese, shredded; 0.5 cup Monterey Jack cheese, shredded; 0.25 tsp Ground cumin; 0.25 tsp Chili powder; 0.25 tsp Salt; 0.125 tsp Cayenne pepper (optional); 1 cup Long-grain white rice, rinsed; 2 cups Chicken or vegetable broth; 0.5 cup Tomato sauce; 0.25 each Small onion, finely chopped; 1 tsp Minced garlic; 1 tbs Vegetable oil; 0.5 tsp Ground cumin

Inspired by Luna | Modern Mexican

Time55m

Serves1

8oz ribeye & grilled shrimp topped with grilled mushrooms and onions, topped with cheese sauce. Served with mexican rice & beans.

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Ingredients

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Steak & Shrimp

1 each 8 oz ribeye steak, boneless

8 each Large shrimp, peeled and deveined (16/20 size)

2 tbs olive oil

1 1/4 tsp Kosher salt

1 tsp Black pepper, freshly ground

1/2 tsp Ground cumin

1/2 tsp Watkins garlic powder

1 tbs Fresh lime juice

1 tbs Butter

Grilled Mushrooms & Onions

1 cup Cremini or white mushrooms, halved or thick-sliced

1/2 each Yellow onion, sliced into 1/4-inch rings

1 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Cheese Sauce

2 tbs Butter

2 tbs 00 bread flour

1 cup Whole milk

1 cup Sharp cheddar cheese, shredded

1/2 cup Monterey Jack cheese, shredded

1/4 tsp Ground cumin

1/4 tsp Chili powder

1/4 tsp Celtic sea salt

1/8 tsp Cayenne pepper (optional)

Mexican Rice & Beans

1 cup Long-grain white rice, rinsed

2 cups Chicken or vegetable broth

1/2 cup Tomato sauce

1/4 each Small onion, finely chopped

1 tsp Minced garlic

1 tbs Tuscany sunflower oil

1/2 tsp Ground cumin

1/2 tsp Celtic sea salt

1 cup Canned pinto or black beans, drained and warmed

Garnish & Finishing

2 tbs Fresh cilantro, chopped

2 each Lime wedges

Method

Steak & Shrimp

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.

Grilled Mushrooms & Onions

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.

Cheese Sauce

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.

Mexican Rice & Beans

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.

Assembly & Serving

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.