Cowboy Steak With Grilled Red Onion Salad

Step 1

Pat steak dry and season all over with salt.

Step 2

For a gas or charcoal grill: Prepare a grill for 2-zone heat (for a charcoal grill, bank most of the coals on one side; for a gas grill, set one burner to high and one or two burners to medium-low); clean and oil grates and preheat 5 minutes. Place steak over medium-low heat, cover, and grill, flipping halfway through, until an instant-read thermometer inserted into thickest part registers 115°, 20 to 25 minutes.

Step 3

Move steak to hottest side of grill and continue to grill, flipping halfway through, until thermometer registers 130° for medium-rare, about 4 minutes per side. Transfer steak to a cutting board, tent with foil, and let rest 5 to 10 minutes.

Step 4

For a cast-iron skillet:Preheat oven to 250°F. Insert a probe thermometer into thickest part of steak, close to the bone. Place steak on a wire rack set inside a sheet tray and roast until thermometer registers 115° to 117°, 45 to 50 minutes. Tent with foil and let rest 10 minutes.

Step 5

In a large cast-iron skillet over high heat, heat 2 tbsp oil. Sear steak until thermometer registers 130°, 3 to 4 minutes on each side. Transfer steak to a cutting board, tent with foil, and let rest 5 to 10 minutes.

Step 6

Using a spice mill or coffee grinder, pulse peanuts and bouillon cube until mixture is fine and crumbly. Transfer to a small heatproof bowl. Add cayenne, garlic powder, onion powder, paprika, ginger powder, and salt and stir to combine. Reserve 1 teaspoon spice mixture for salad dressing.

Step 7

In a small saucepan over medium heat, melt butter, stirring occasionally with a rubber spatula. Cook until foam subsides and milk solids start to brown, about 5 minutes. Pour browned butter over spice mixture and whisk to combine. Cover with plastic wrap and chill until ready to use.

Step 8

Preheat a cast-iron skillet over medium-high heat on grill or stovetop. Drizzle onion with 1 tablespoon oil; season all over with 1/2 teaspoon salt. Grill onions until both sides are starting to char and soften, 12 to 14 minutes. Let cool slightly.

Step 9

In a medium bowl, whisk lime juice, remaining 1 tablespoon oil, reserved 1 teaspoon suya spice mix, and 3/4 teaspoon salt. Add tomatoes, cucumber, cilantro, and onions and toss to combine.

Step 10

Slice steak against the grain. Serve with butter and salad alongside.