Steak Me Home Tonight
Charred Ribeye with Chili-Tomato Salsa and Avocado
40 minutes
Serves 4
DinnerMexicanGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Tonight, we give steak night a little south-of-the-border flair with a pan-seared ribeye, a smoky dried chili and tomato salsa, and creamy avocado. You'll learn how to bloom dried chilies for maximum flavor and build a salsa that can stand up to a boldly seasoned steak.
Equipment needed
- cast iron skillet
Ingredients
Yield
4
Instructions
- 01Pat the ribeye steaks dry with paper towels and let them sit at room temperature for 20 minutes.
- 02While the steaks rest, heat a dry skillet over medium heat. Add the dried chili peppers and toast for 1-2 minutes, flipping until fragrant but not burnt.
- 03Pour 1/2 cup hot water over the toasted chilies in a bowl and let them soak for 10 minutes to soften.
- 04In the same skillet, add 1 tbsp olive oil. Sauté the diced onion for 4 minutes until translucent. Add the diced tomato and cook for 2 more minutes.
- 05Drain the soaked chilies. Finely chop them. Add chilies, cumin, oregano, chili powder, and sugar to the skillet. Cook, stirring, for 2 minutes until aromatic.
- 06Stir in 1 tbsp white vinegar and 1/2 tsp salt, then remove from heat. Let the salsa cool for 5 minutes.
- 07Transfer salsa to a bowl and stir in chopped cilantro. Taste and adjust salt if needed.
- 08Season ribeye steaks on both sides generously with salt and black pepper.
- 09Heat 2 tbsp olive oil in a cast iron skillet over medium-high until just smoking. Sear steaks 3-4 minutes per side for medium-rare, or to your preferred doneness.
- 10Transfer steaks to a plate and let rest 8 minutes.
- 11Slice steaks across the grain. Arrange on a serving platter. Spoon chili-tomato salsa generously over the steak and scatter sliced avocado on top.
- 12Garnish with extra cilantro. Serve family-style.
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