Ribeye with Salsa Tatemada and Rajas
Ribeye with Salsa Tatemada and Rajas
Ingredients
For the Ribeye and Vegetables
- 1 1/2 pound ribeye steak, about 1-inch thick
- 1 teaspoon avocado oil
- 2 garlic, finely minced
- as needed salt, to taste
- 1/4 onion, julienned
- 3 potatoes, unpeeled, thinly sliced
- 3 poblano peppers, cut into strips (rajas)
For the Salsa Tatemada
- 6 roma tomatoes
- 5 serrano peppers
- 1 garlic, roasted
- 1/2 bunch cilantro
- as needed salt, to taste
Instructions
- 1
Season the 1 1/2 pounds of ribeye steak with salt to taste and the 2 cloves of finely minced garlic, ensuring it's well coated on both sides.
⏱️ 5 min
- 2
Heat 1 teaspoon of avocado oil in a large skillet over medium-high heat. Add the seasoned ribeye and cook until desired doneness, about 3-5 minutes per side for medium-rare. Once cooked, remove the ribeye from the skillet and let it rest for a few minutes before slicing into small pieces.
⏱️ 10 min
- 3
In the same skillet, add the 3 unpeeled, thinly sliced potatoes. Fry them until tender and lightly golden.
⏱️ 8 min
- 4
While the potatoes are cooking, prepare the 3 poblano peppers by cutting them into strips (rajas). Add these poblano strips and the 1/4 julienned onion to the skillet with the potatoes. Sauté until the vegetables are soft.
⏱️ 7 min
- 5
On a separate comal or dry skillet, roast the 6 roma tomatoes and 5 serrano peppers. Cook them until their skins are charred and blistered, and the vegetables are soft.
⏱️ 10 min
- 6
Transfer the roasted tomatoes and serrano peppers to a blender. Add the 1 roasted garlic clove, the 1/2 bunch of cilantro, and salt to taste. Blend until a smooth salsa is obtained.
⏱️ 5 min
- 7
Return the sliced ribeye pieces to the skillet with the sautéed potatoes, poblano rajas, and onions. Pour the blended salsa over all the ingredients in the skillet. Stir everything well to ensure the ribeye and vegetables are thoroughly coated with the salsa.
⏱️ 3 min
- 8
Allow the mixture to simmer gently for a few minutes, permitting the flavors to meld. Serve the Ribeye with Salsa Tatemada and Rajas hot, optionally accompanied by a serving of rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ribeye with Salsa Tatemada and Rajas
For the Ribeye and Vegetables
- 1 1/2 pound ribeye steak, about 1-inch thick
- 1 teaspoon avocado oil
- 2 garlic, finely minced
- as needed salt, to taste
- 1/4 onion, julienned
- 3 potatoes, unpeeled, thinly sliced
- 3 poblano peppers, cut into strips (rajas)
For the Salsa Tatemada
- 6 roma tomatoes
- 5 serrano peppers
- 1 garlic, roasted
- 1/2 bunch cilantro
- as needed salt, to taste
Instructions
- 1
Season the 1 1/2 pounds of ribeye steak with salt to taste and the 2 cloves of finely minced garlic, ensuring it's well coated on both sides.
⏱️ 5 min - 2
Heat 1 teaspoon of avocado oil in a large skillet over medium-high heat. Add the seasoned ribeye and cook until desired doneness, about 3-5 minutes per side for medium-rare. Once cooked, remove the ribeye from the skillet and let it rest for a few minutes before slicing into small pieces.
⏱️ 10 min - 3
In the same skillet, add the 3 unpeeled, thinly sliced potatoes. Fry them until tender and lightly golden.
⏱️ 8 min - 4
While the potatoes are cooking, prepare the 3 poblano peppers by cutting them into strips (rajas). Add these poblano strips and the 1/4 julienned onion to the skillet with the potatoes. Sauté until the vegetables are soft.
⏱️ 7 min - 5
On a separate comal or dry skillet, roast the 6 roma tomatoes and 5 serrano peppers. Cook them until their skins are charred and blistered, and the vegetables are soft.
⏱️ 10 min - 6
Transfer the roasted tomatoes and serrano peppers to a blender. Add the 1 roasted garlic clove, the 1/2 bunch of cilantro, and salt to taste. Blend until a smooth salsa is obtained.
⏱️ 5 min - 7
Return the sliced ribeye pieces to the skillet with the sautéed potatoes, poblano rajas, and onions. Pour the blended salsa over all the ingredients in the skillet. Stir everything well to ensure the ribeye and vegetables are thoroughly coated with the salsa.
⏱️ 3 min - 8
Allow the mixture to simmer gently for a few minutes, permitting the flavors to meld. Serve the Ribeye with Salsa Tatemada and Rajas hot, optionally accompanied by a serving of rice.
⏱️ 2 min