Ribeye Steak With Chile De Arbol Salsa!
Steak, salsa and fresh garnishes lead to delicious tacos!
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.