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 & Avocado

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.

RatingDifficultyIntermediate

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

Yields6 Servings
Prep Time1 hrCook Time10 minsTotal Time1 hr 10 mins

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
 ½ tsp EACH salt and freshly ground pepper
 1 tsp finely grated lemon zest
 ¼ cup lemon juice
 ¼ cup maple syrup
 ½ tsp red pepper flakes
 2 tbsp minced fresh cilantro
Pickled Radishes
 15 radishes, halved and thinly sliced
 4 green onions, thinly sliced
 ¾ cup apple cider vinegar
 1 cup maple syrup
 ½ tsp EACH red pepper flakes and mustard seeds
Beef Mixture
 1 ½ (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
 ¼ cup minced fresh cilantro
 2 oranges, peeled, divided into segment and cut in half crosswise

Spicy Roasted Tomato Sauce:
1

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.

2

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:
3

Place radishes and green onions in bowl.

4

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:
5

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.

6

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.

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
 ½ tsp EACH salt and freshly ground pepper
 1 tsp finely grated lemon zest
 ¼ cup lemon juice
 ¼ cup maple syrup
 ½ tsp red pepper flakes
 2 tbsp minced fresh cilantro
Pickled Radishes
 15 radishes, halved and thinly sliced
 4 green onions, thinly sliced
 ¾ cup apple cider vinegar
 1 cup maple syrup
 ½ tsp EACH red pepper flakes and mustard seeds
Beef Mixture
 1 ½ (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
 ¼ cup minced fresh cilantro
 2 oranges, peeled, divided into segment and cut in half crosswise

Directions

Spicy Roasted Tomato Sauce:
1

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.

2

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:
3

Place radishes and green onions in bowl.

4

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:
5

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.

6

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.

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