Bavette Steak with Arbol Salsa
Pit Barrel® All Purpose Pit Rub
20 arbol chilis (stems and seed removed)
3 roma tomatoes
4 cloves garlic
1 yellow onion
4 oz neutral oil
salt to taste
Set up your Pit Barrel® for direct grilling according to the manufacturer’s instructions
Season beef generously with Pit Barrel® All Purpose Pit Rub
Cook until internal temperature reaches 120° for rare, 130° for medium-rare, or 140° for medium (approx. 2-3 min)
Remove from Pit Barrel® and rest for 10 minutes
Depending on the desired sear, you can cook with the lid completely on, cracked, or completely off. Note that more airflow will increase the heat and require less cooking time
Slice against the grain and serve with arbol salsa
Roast onions, tomatoes and garlic on Pit Barrel® grill grates for 30 minutes.
Lightly toast chilis in oven for 2 minutes at 400°.
Place the rest of the veggies on the grill gates and cook with lid closed until charred.
Remove from Pit Barrel® and allow to cool.
Add all items to a blender and purée while slowly adding the oil to reach the desired consistency.
Season with salt.