Name: Rib-Eye Steaks with Spicy Roasted Tomato Sauce on Tortillas with Radishes & Avocado
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 6
Ingredients: Spicy Roasted Tomato Sauce plum tomatoes, halved lengthwise and seeded, (about 2 lbs); red onion, cut into wedges; cloves garlic; jalapeno pepper, stemmed, halved and coarsely chopped; vegetable oil; EACH salt and freshly ground pepper; finely grated lemon zest; lemon juice; maple syrup; red pepper flakes; minced fresh cilantro; Pickled Radishes radishes, halved and thinly sliced; green onions, thinly sliced; apple cider vinegar; maple syrup; EACH red pepper flakes and mustard seeds; Beef Mixture (750 g) Beef Rib-Eye Grilling Steaks, cut 1-inch think, cut into cubes; Coarse sea salt and freshly ground pepper; vegetable oil; large flour tortillas; avocados, thinly sliced; minced fresh cilantro; oranges, peeled, divided into segment and cut in half crosswise

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.

Ingredients

Spicy Roasted Tomato Sauce plum tomatoes, halved lengthwise and seeded, (about 2 lbs)red onion, cut into wedgescloves garlicjalapeno pepper, stemmed, halved and coarsely choppedvegetable oilEACH salt and freshly ground pepperfinely grated lemon zest lemon juicemaple syrupred pepper flakes minced fresh cilantro Pickled Radishes radishes, halved and thinly slicedgreen onions, thinly slicedapple cider vinegarmaple syrupEACH red pepper flakes and mustard seeds Beef Mixture (750 g) Beef Rib-Eye Grilling Steaks, cut 1-inch think, cut into cubesCoarse sea salt and freshly ground peppervegetable oillarge flour tortillasavocados, thinly slicedminced fresh cilantrooranges, peeled, divided into segment and cut in half crosswise

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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.