Ingredients
For the ribeye
- 800 g ribeye
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp coarse salt
- 1/2 tsp freshly ground black pepper
For the creamy avocado chimichurri
- 1 aguacate grande maduro
- 1 cup fresh parsley
- 1/4 cup fresh cilantro
- 2 cloves of garlic
- 1/4 cup olive oil
- 2 tbsp vinegar of red wine
- Juice of 1 lemon
- 1 small serrano chile
- 1/2 tsp salt
- 1/4 tsp pepper
For the pickled red onion
- 1 red onion large, very thinly sliced
- 1/2 cup white vinegar
- 1/2 cup hot water
- 1 cda azúcar
- 1 tsp salt
- Juice of 1 lemon
To serve
- 12 tortillas de maíz taqueras
- 1 cup cotija cheese crumbled
- Microgreens or sprouts (optional)
- Cut lemons
- Fresh cilantro
Procedure
Prepare the pickled onion
Place the sliced onion in a bowl.
In another container, mix:
- Vinegar
- Hot water
- Sugar
- Salt
- Lemon
Stir until dissolved.
Pour over the onion.
Press lightly so that all of it is covered.
Let it rest for at least 30 minutes.
The longer it rests, the more beautiful it gets.
After an hour, it acquires that intense
Prepare the creamy chimichurri
En la licuadora agreguen:
- Avocado
- Parsley
- Cilantro
- Garlic
- Olive oil
- Vinegar
- Lemon
- Serrano
- Salt
- Pepper
Blend until you get a completely creamy sauce.
It should look like a mix between fine guacamole and gourmet dressing.
If it's too thick, add a tablespoon of cold water.
Taste.
Debe sentirse:
- Fresca
- Acidic
- Herbal
- Cremosa
Reserve in refrigeration.
Prepare the meat
Take the ribeye out of the refrigerator 20 minutes before.
This helps it cook evenly.
Dry it perfectly with napkins.
Moisture is the enemy of searing.
Mezclen:
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
Cover the entire surface of the ribeye.
Massage lightly.
Sear the ribeye
Calienten un sartén de hierro o parrilla.
It must be extremely hot.
Add oil.
When it starts to smoke slightly, place the ribeye.
Now comes the hard part:
DO NOT move it. Leave it still.
For a thickness of approximately 2.5 cm:
- 3 minutes first side
- 3 minutes second side
Add the butter during the last minute.
Tilt the pan slightly.
With a spoon, constantly baste the meat with the frothy butter.
This step gives it a steakhouse flavor.
Mandatory rest
Remove the meat.
Place it on a cutting board.
Do not cut it yet.
Let it rest for 10 minutes.
Here the juices redistribute.
If you cut it immediately, you will lose them all.
Heat tortillas
While the meat rests:
Heat the tortillas on a griddle.
Keep them covered with a clean napkin.
Soft tortillas make all the difference.
Cut the ribeye
With a very sharp knife, first cut into slices.
Then into thin strips.
Always against the grain.
This way it will be tender and juicy.
You will notice a spectacular pink center.
Eso es exactamente lo que buscamos.
Assembly
On each tortilla, place:
First:
A little ribeye
Then:
A small spoonful of creamy chimichurri
On top:
Pickled red onion
Add:
Cotija cheese
Terminen con:
Fresh cilantro, Microgreens, A few drops of lemon
If you made these tacos, tell me in the comments how your ribeye turned out and if the chimichurri was your favorite touch.
