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Nutrition Facts
Serving Size 258 g
(Approx. 3 Servings)
Amount Per Serving
Calories 580 Calories From Fat 410
% Daily Value*
Total Fat 48 g 74%
Saturated Fat 9 g 45%
Trans Fat 0.5 g
Cholesterol 90 mg 30%
Sodium 270 mg 11%
Total Carbohydrate 37 g 12%
Dietary Fiber 15 g 60%
Sugars 2 g
Protein 43 g
Vitamin A 45% Iron 30%
Vitamin C 160% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Ribeye Steak with Smoked Almond Poblano Sauce

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
3  People


Recipe makes 3 Servings

2 poblano peppers
2 medium shallots, ends trimmed and peeled of outer skin
12 Oz Prime 1 ribeye steak
1/2 Tsp Adams Reserve Texas Brisket Rub
3 garlic cloves
1/4 cup(s) lime, juiced
1 Tsp Dijon mustard
1/2 cup(s) smoked almonds
1 cup(s) Italian parsley, leaves only loosely packed
1/4 cup(s) extra virgin olive oil
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Preheat grill to 350ºF to 375ºF.
Once grill is hot add poblano peppers and shallots to the grill, allow to cook until soft and slightly charred. Set aside and cover with foil.
Allow ribeye to come to room temperature then season liberally with rub. Place on the grill and cook for 3-5 minutes per side or until desired doneness. Let steak rest for 15 minutes.
While steak rests, make sauce by adding roasted poblano peppers and shallots to a food processor along with garlic, lime juice, Dijon mustard, smoked almonds and parsley.
Pulse until smooth, then add olive oil. Stir gently to combine and set aside for topping steak. Season to taste as needed for the sauce and refrigerate any leftover sauce. Sauce will keep in the fridge for up to 1 week.


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