There is nothing better than a beef tenderloin grilled to perfection on the grill. I prefer mine medium rare (a warm red center) and a well seared crust. Recently, when we grilled we seasoned the steaks with my favorite Perini Ranch Steak Rub from Buffalo Gap, Texas. I have fond memories of Perini’s when we were stationed in Abilene, Texas at Dyess AFB. Dancing under the starts at Perini’s after a fabulous dinner is a memory we will always cherish. We even got quite good at the Texas Two-Step! I am sure you all have fond memories of food from some of your favorite places just like my memory of Perini’s. I served corn tortillas and warm Ranchero Salsa along side our grilled steaks.
Warm Ranchero Salsa
Ingredients
- 2 slices bacon thick sliced
- 1 clove garlic, minced
- 1 large onion, minced
- 1 ;large bell pepper, chopped
- 3 cups fresh tomatoes
- 1 -3 jalapeno chilies, remove seeds and seeds, slice thin
- salt and pepper, to taste
Instructions
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Fry the bacon until crisp in a 10 - 12 inch skillet, remove to paper towels. Place the tomatoes on a cookie sheet lined with foil, broil about 4 - 6 inches from heat source, roast, turning until all sides are charred. Set aside until cool enough to handle, remove skin and discard, remove seeds and dice tomatoes. Saute the onion, garlic and green pepper in skillet over medium-low for 7 - 10 minutes or until onion is transparent. Add the tomatoes and amount of sliced seeded jalapeno you prefer tor added heat. Simmer for an additional 8-10 minutes over medium-low heat, salt and pepper to taste. Top with crumbled bacon. Serve hot.