Ribeye steak with chile de arbol salsa! Every good steaks deserves a delicious homemade salsa! That’s guaranteed to lead to tacos! I will make this short and sweet so you can jump right to the recipe!
Video Really Did Kill The Radio Star! Lol! I can’t help it! I am a product of the 80’s!!!
Brand new video, another salsa recipe and some tasty taco shots! We all need this on Friday to start our weekend! Once you have enjoyed homemade corn tortillas with your tacos, it’s hard to settle for store bought! I will never forget the day I finally learned how to cook a decent steak too! Lol! It’s been a long haul, and I am still learning, still having fun!
Chiles toreados are typically fried serrano or jalapeño peppers that are served on the side of many Mexican dishes. They are especially delicious served with tacos!
Ribeye Steak With Chile De Arbol Salsa!
- Large skillet
- Sauce pan
Chile De Arbol Salsa
- 10-12 dried chile de arbol remove stems
- 4 large cloves of garlic
- 3 large roma tomatoes
- Salt to taste
- Avocado oil
- 2 (4 oz) ribeye steaks
- Avocado oil
- Salt and pepper, to taste
- Onion, finely diced
- Cilantro, finely chopped
- lime wedges
- Warm tortillas
- Add chile de arbol to a cold, dry skillet. Heat to medium. After a few minutes, the chiles will begin to toast and become aromatic. Toss as needed for the next 3-5 minutes. You want to see some blackening on some of the peppers. Transfer tp the blender along with the garlic. Set aside.
- In a sauce pan, bring 4 cups of water up to a simmer at medium heat. Score an X at the base of tomatoes. Add the tomatoes to pot. Simmer and poach until skins begin to pull away easily. Remove tomatoes from water and carefully peel skins off. Transfer tomatoes to the blender. Pour in 1/2 cup of cooking water and salt to taste. Blend on high until very smooth.
- Preheat 1-2 tablespoons of oil at medium for a few minutes. When hot, pour in salsa from blender. Fry and cook salsa for 10 minutes. Taste for salt. Pour into serving bowl. Reserve.
- Season steaks with oil, salt and pepper. Let steaks come to room temperature for 20 minutes while you prepare the salsa.
- When ready, preheat a large skillet on med/high heat.
- Add a few serrano peppers and a drizzle of oil. Fry the serranos for a few minutes.
- When skillet is good and hot, place steak, seasoned side down into skillet. Sear for 4 minutes on the first side. Flip over, season and sear for 3-4 minutes on the second side. For a more well done steak, cook for a few more minutes.
- Transfer steak to cutting board and let them rest for 5-6 minutes before slicing.
- Serve won warm tortillas, with fresh onion, cilantro, lime and chile de arbol salsa! Store extra salsa in refrigerator for 5-6 days.
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