Cowboy Steak & Mexican Corn

1 1/4 inch thick grass-fed bone-in ribeye from Betsy Ross in nearby Granger, Texas.  Mopped in homemade BBQ sauce (lacto-fermented ketchup, organic molasses, vinegar, chili powder) and grilled over cured mesquite.  Served with roasted corn, green onions, red peppers, adobo seasoning, cilantro, cotija cheese and lime.


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