Rib-Eye Steaks with Spicy Roasted Tomato Sauce on Tortillas with Radishes and Avocados
Rib-Eye Steaks with Spicy Roasted Tomato Sauce on Tortillas with Radishes and Avocados
Rib-Eye Steaks with Spicy Roasted Tomato Sauce on Tortillas with Radishes and Avocados

Rib-Eye Steaks with Spicy Roasted Tomato Suace on Tortillas with Radishes & Avocado

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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

Ingredients

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

Pickled Radishes

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

Beef Mixture

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

Directions

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.

Pickled Radishes:

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.

Beef Mixture:

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.

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