Cooking for 4 people
Ingredients
- 2
ribeye steaks
- 1 tablespoon
avocado oil
-
salt
-
black pepper
- 8
small corn tortillas
- cup
cilantro
- cup
red onion
- 1
lime
- 1
poblano pepper
- 1
jalapeño pepper
- 2
tomatillos
-
medium onion
- 3 cloves
garlic
- 1
avocado
- 1 tablespoon
white vinegar
-
sea salt
-
black pepper
- 1 tablespoon
avocado oil
1Food Prep
Rub oil on both sides of your steak, then season both sides with sea salt and black pepper.
In a bowl, combine together your poblano pepper, tomatillo, jalapeño, onion, garlic cloves and oil. Season your mixture with sea salt and black pepper.
2Grill Prep
Fuel: We recommend Kingsford™ Professional Charcoal Briquets for their high heat, low ash performance.*
*Compared to Kingsford™ Original CharcoalMethod: Two-Zone Method
Temp: 200°F to 600°F (Low Heat to High Heat)
3The Cook
Ribeye Steaks
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your steaks on the cooler side of the grate, and let them cook for about 10 minutes on each side. Remove your steaks from the grill once they reach an internal temperature between 110–115°F and cover them with foil.
Turn your grill up to 600ºF (High Heat), and once your grill reaches temp, place your steaks directly above the coals, on the hotter side of the grate.
Sear your steaks for 2–3 minutes per side, or until they reach your desired doneness. The USDA recommends cooking steak until it reaches an internal temperature of 145°F on a digital meat thermometer.
Remove your steaks from the grill, cover them with foil and let them rest for at least 3 minutes before slicing against the grain.
Serve your steak in a warm tortilla, topped with cilantro, onion and avocado salsa.
Avocado Salsa
Preheat your grill or oven to 375°F then cook your peppers until they’re blistered. Let your peppers cool completely before removing the seeds and coring them.
In a blender, blend together your cored peppers, tomatillo, jalapeño, onion and garlic cloves. Then, add in your peeled avocado and vinegar and blend until smooth. Give your salsa a taste and add sea salt and black pepper as needed. Once your salsa is juuust right, place it into the refrigerator to cool before serving.
Chef Ronaldo Linares, on behalf of Kingsford™ Charcoal.
For safe meat preparation, reference the USDA website.
