Reversed Sear Ribeye Tacos with Avocado Salsa

Preheat grill to 200°F.

Oil both steaks by rubbing the oil on the entire surface of the steak.

Season both sides of the steak with sea salt and black pepper.

Place steaks on the cooler side of the grill, the left side.

Cook steaks for 10 minutes on each side.

Remove the steaks when an internal temperature hits between 110–115°F.

Cover with foil, turn grill up to 600°F. 

Place steaks back on the grill.

Cook each side for 2–3 minutes, or until desired doneness. Remove from the grill.

Cover with foil and let the steaks rest for a few minutes before slicing against the grain.

In a bowl, combine the poblano pepper, tomatillo, jalapeño, onion, garlic cloves and oil. Season mixture with sea salt and black pepper.

Preheat your grill, or oven, to 375°F.

Cook in oven until the peppers are blistered. Remove from oven and cool completely.

Once cool, remove seeds and core the peppers.

Place all ingredients into a blender. Then add the peeled avocado and vinegar. Blend until smooth.

Taste and add sea salt and black pepper, as needed.

Place in refrigerator to completely cool before serving.

Serve right away several slices of steak in a warm tortilla. Top with cilantro, onion and avocado salsa. 2 tacos per serving.