Rib-Eye Steaks with Spicy Roasted Tomato Suace on Tortillas with Radishes & Avocado
April 19, 2017
Inspired by a recipe developed by Mexican chef, Federico López, this recipe has been simplified for cooking at home. The radishes can be prepared ahead and make a nice condiment for salads or other beef meals.
- Prep: 1 hr
- Cook: 10 mins
- Yields: Makes 4 to 6 servings
Spicy Roasted Tomato Sauce
8 plum tomatoes, halved lengthwise and seeded, (about 2 lbs)
1 red onion, cut into wedges
6 cloves garlic
1 jalapeno pepper, stemmed, halved and coarsely chopped
2 tbsp vegetable oil
1/2 tsp EACH salt and freshly ground pepper
1 tsp finely grated lemon zest
1/4 cup lemon juice
1/4 cup maple syrup
1/2 tsp red pepper flakes
2 tbsp minced fresh cilantro
15 radishes, halved and thinly sliced
4 green onions, thinly sliced
3/4 cup apple cider vinegar
1 cup maple syrup
1/2 tsp EACH red pepper flakes and mustard seeds
1 1/2 lbs (750 g) Beef Rib-Eye Grilling Steaks, cut 1-inch think, cut into cubes
Coarse sea salt and freshly ground pepper
2 tbsp vegetable oil
6 large flour tortillas
2 avocados, thinly sliced
1/4 cup minced fresh cilantro
2 oranges, peeled, divided into segment and cut in half crosswise
Spicy Roasted Tomato Sauce:
On parchment-lined baking sheet, toss tomatoes with red onion, garlic, jalapeno, oil, salt and pepper. Arrange tomatoes cut side up. Roast in 425°F oven, turning once, until softened and charred, about 25 minutes. Remove and let cool slightly.
Transfer mixture to food processor. Add lemon zest and juice, maple syrup, 1/3 cup water, red pepper flakes and mustard seeds. Pulse until blended, about 2 minutes. Transfer to saucepan. Bring mixture to boil, reduce heat and simmer until thickened, about 7 minutes. Stir in cilantro.
Place radishes and green onions in bowl.
Meanwhile in saucepan, whisk together vinegar, ¾ cup water, maple syrup, red pepper flakes, mustard seeds and salt. Bring mixture to boil. Pour over radishes, making sure to cover. Cool to room temperature.
Season beef cubes with salt and pepper. In large skillet heat oil over medium-high heat. Cook beef, in batches, adding more oil, as needed, stirring until browned and pink in the center, about 8 minutes. Set aside until all beef is cooked. Return all beef to skillet. Stir in 1 cup of the Spicy Roasted Tomato Sauce.
To serve, warm each tortilla briefly in a hot fry pan; top with warm beef mixture, more tomato sauce, pickled radishes, avocado, cilantro and orange wedges. Roll up and eat.
Make Ahead Tip: Pickled radishes can be made ahead. Cover and refrigerate for up to 2 weeks.
Make Ahead Tip: Spicy Tomato Sauce can be made ahead. Cover and refrigerate for up to 1 week.
How to Cooking Tip: To protect hands use rubber gloves when removing seeds from jalapeno peppers.