Instructions

01
Pat the ribeye steaks dry with paper towels and season both sides generously with salt and black pepper.
02
Preheat a cast iron skillet or heavy pan over high heat. Add 1 tablespoon oil. Sear the steaks for 3 to 5 minutes per side, until deeply browned and medium rare inside. Remove to a plate and let rest at least 8 minutes.
Herb says
Resting is not a negotiable luxury. It lets the juices redistribute, so your steak stays juicy instead of weeping all over the cutting board.
03
While the steaks rest, add the onion quarters, tomatoes, and dried chili peppers to the same hot pan. Sear, turning occasionally, until everything is blistered and the chilies are fragrant, 6 to 8 minutes.
Herb says
Charring the vegetables and chilies is how we build smoky depth, don't rush this, and don't panic if things get a little blackened.
04
Transfer the charred onion, tomatoes, and chilies to a blender. Add vinegar, sugar, cumin, paprika, chili powder, and 1/4 cup water. Blend until mostly smooth but still rustic. Season to taste with salt and black pepper.
05
Stir in half the chopped cilantro into the salsa.
Herb says
Fresh herbs lose their punch if blended too long, so add them at the end for maximum aroma.
06
Slice the rested ribeye thinly against the grain.
07
To serve: Spoon salsa onto plates, arrange ribeye slices over the top, fan out avocado slices alongside, and sprinkle with the remaining cilantro. A drizzle of oil over the avocado is optional but encouraged.

HERB