Grilled Rib-Eye Steaks with Mouth-on-Fire Salsa | VettedRecipes

Ingredients

• 1 cup coarsely chopped fresh cilantro
• Juice of 1 lemon
• For the steaks:
• 4 boneless rib-eye steaks (about 12 ounces each and 1 inch thick)
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 2 dried chiles de arbol
• 8 large tomatillos, husked and rinsed
• 3 medium heirloom tomatoes (about 1 1/4 pounds)
• 2 red jalapeno peppers
• 1 green jalapeno pepper
• 1 bunch scallions, trimmed
• Kosher salt
• Vegetable oil, for the grill
• 2 cloves garlic