Gunpowder Spice-Crusted Chateaubriand with Pineapple Salsa

local_grocery_store Ingredients

• 1 Chateaubriand steak, 2 pounds
• 1/4 Gunpowder spice mix, cup
• 1/2 Pineapple, chopped
• 1/2 Red onion, chopped
• 1/4 Cilantro, chopped
• 1 Lime, juiced

restaurant_menu Method

1. 1.Preheat the oven to 400°F.
2. 2.Season the steak with salt and pepper. Coat the steak with the gunpowder spice mix.
3. 3.Heat a cast-iron skillet over high heat. Sear the steak on all sides until a crust forms, about 2 minutes per side.
4. 4.Transfer the skillet to the oven and roast until the steak reaches an internal temperature of 125°F for medium-rare, about 10-15 minutes.
5. 5.Meanwhile, make the pineapple salsa by combining the chopped pineapple, red onion, cilantro, and lime juice in a bowl.
6. 6.Let the steak rest for 10 minutes before slicing and serving with the pineapple salsa.

lightbulb_outline Tips

• chevron_rightMake sure to let the steak rest before slicing to ensure maximum juiciness.
• chevron_rightAdjust the spice level of the gunpowder spice mix to your liking.
• chevron_rightThis dish pairs well with roasted vegetables or a simple salad.