Cowboy Steak Grilled Red Onion (Print Version)
Juicy steak, bold spiced butter, and zesty grilled onion salad make a vibrant, satisfying dish for sharing.
# Ingredients:
→ Cowboy Steak
01 -
1 (2-lb.) cowboy steak, trimmed
02 -
2 tsp kosher salt
03 -
Vegetable oil, for grill or skillet
→ Suya Spiced Butter
04 -
1 tbsp roasted unsalted peanuts
05 -
1 chicken bouillon cube (about 1 tsp)
06 -
1 tbsp cayenne pepper
07 -
2 tsp garlic powder
08 -
2 tsp onion powder
09 -
2 tsp smoked paprika
10 -
1 tsp ginger powder
11 -
3/4 tsp kosher salt
12 -
4 tbsp unsalted butter
→ Grilled Red Onion Salad & Assembly
13 -
1 large red onion, sliced into 1/4"-thick rings
14 -
2 tbsp vegetable oil, divided
15 -
Kosher salt
16 -
1 tbsp fresh lime juice
17 -
8 oz cherry tomatoes
18 -
8 oz Persian cucumbers, sliced into half-moons
19 -
1/4 cup packed fresh cilantro leaves
# Steps:
01 -
Pat steak dry and season all over with salt. Prepare a grill for two-zone heat; clean and oil the grates, preheating it for 5 minutes. Place the steak over medium-low heat, cover, and grill, flipping halfway through, until an instant-read thermometer registers 115°F, about 20–25 minutes. Move steak to the hottest side of the grill and grill until thermometer reads 130°F for medium-rare, about 4 minutes per side. Transfer steak to a cutting board, tent with foil, and let rest for 5–10 minutes.
02 -
Preheat oven to 250°F. Insert a probe thermometer into the thickest part of the steak. Place steak on a wire rack inside a sheet tray and roast until thermometer registers 115°F, about 45–50 minutes. Tent with foil and let rest for 10 minutes. Heat 2 tbsp oil in a cast-iron skillet over high heat. Sear steak until thermometer registers 130°F, about 3–4 minutes on each side. Transfer to a cutting board, tent with foil, and let rest for 5–10 minutes.
03 -
Using a spice mill or coffee grinder, pulse peanuts and bouillon cube until fine and crumbly. Transfer to a small heatproof bowl. Add cayenne, garlic powder, onion powder, paprika, ginger powder, and salt. Mix well. Reserve 1 tsp of the spice mix for the salad. In a small saucepan over medium heat, melt butter, stirring occasionally, until milk solids start to brown, about 5 minutes. Pour browned butter over the spice mix and whisk. Cover and chill until ready to use.
04 -
Preheat a cast-iron skillet over medium-high heat on the grill or stovetop. Drizzle onion slices with 1 tbsp oil, season with 1/2 tsp salt, and grill until both sides are slightly charred and softened, about 12–14 minutes. Let cool slightly.
05 -
In a medium bowl, whisk lime juice, remaining 1 tbsp oil, reserved 1 tsp suya spice mix, and 3/4 tsp salt. Add cherry tomatoes, Persian cucumbers, fresh cilantro, and grilled onions. Toss gently to combine.
06 -
Slice steak against the grain and serve alongside suya spiced butter and the grilled red onion salad.