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Cowboy Steak with Red Chili Onion Rings

Ingredients: 4 Certified Angus Beef Bone-In Rib Steaks
Salt and freshly ground pepper

Salsa:
2 small red onions, diced
2 lbs. tomatoes, cut into 1/4" pieces
6 Tbs. fresh lime juice
6 Tbs. fresh cilantro, finely chopped
2 Tbs. jalapeno chile peppers, finely chopped and seeded
2 Tbs. olive oil
Salt to Taste

Onion Rings:
4 white onions, cut into 1/16 to 1/8-inch wide rings
3 cups milk
3 cups sifted all-purpose flour
1/2 cup chili powder
2 Tbs. plus 2 tsp. cornstarch
3 tsp. salt
3 tsp. ground cumin
2 tsp. sugar
2 tsp. Hungarian hot paprika
Vegetable Oil (for frying)
Preparation: For the salsa, soak red onion in water in large bowl for 1 hour. Drain thoroughly. Transfer to medium bowl. Add tomatoes, lime juice, cilantro, chile peppers, oil and salt, and toss well. Cover salsa with plastic wrap and refrigerate until ready to serve. (Can be prepared 6 hours ahead).

For the onion rings, soak onions in milk in large bowl for 1 hour. Drain thoroughly. Mix all remaining ingredients except oil in another large bowl. Dredge onions in flour mixture, shake off excess. Heat oil in large saucepan to 375 deg. F. Add onions in batches and cook until golden brown, about 45 seconds. Transfer to paper towels using slotted spoon; drain well. Serve immediately. Prepare grill to medium-high heat. Season steaks with salt and pepper and grill to desired doneness (about 7 minutes per side for medium-rare).
Serving: Transfer to plates. Drain salsa and spoon onto steaks.
Serve steaks immediately with onion rings. Serves 4.
Serving: Recipe courtesy of Certified Angus Beef LLC