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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Beef~Res » Ribeye Steak With Chile De Arbol Salsa!

Ribeye Steak With Chile De Arbol Salsa!

November 19, 2021Leave a Comment

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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!

steak taco up close

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!

https://animoto.com/play/TA1doOd3bDfKnrJJAuL1eg

Chiles Toreados!

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!

sliced ribeye on board
spoonful of salsa close up
sliced steak on board with salsa and fresh garnishes in bowls

Ribeye Steak With Chile De Arbol Salsa!

Steak, salsa and fresh garnishes lead to delicious tacos!
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Course: Main Course, Steak
Cuisine: Mexican-Style
Prep Time: 15 minutes minutes
Cook Time: 18 minutes minutes
Rest Steak: 6 minutes minutes
Total Time: 39 minutes minutes
Servings: 2 Servings

Equipment

  • Blender
  • Large skillet
  • Sauce pan

Ingredients

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

For steak

  • 2 (4 oz) ribeye steaks
  • Avocado oil
  • Salt and pepper, to taste
  • Onion, finely diced
  • Cilantro, finely chopped
  • lime wedges
  • Warm tortillas

Instructions

Salsa

  • 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.

Steak

  • 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.

Notes

When storing homemade salsas, keep refrigerated. Pour out some salsa into a bowl and place extra salsa right back into refrigerator. Constant temperature change is not good and will cause the salsa to spoil faster.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Beef~Res, Salsa~Salsa Tagged With: Beef Recipes, Ribeye, Salsa Recipes, Steak

Previous Post: « Beef With Green Chile & Potato(Carne Con Chile Verde y Papa)
Next Post: Red Chile Pork Tamal Part 1&2 »

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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