- 3
Ingredients
- PASTE:
- 1 lb Boneless Ribeye Steak
- 1 T Chile Powder
- 1/2 T Chipotle Powder
- 1/2 T Ancho Powder
- 1/2 T Smoked Paprika
- 1/2 t Ground Cumin
- 1 T Fresh Oregano (minced)
- 1/4 C Fresh Cilantro (minced)
- 4 Garlic Cloves (pressed or minced)
- Salt and Pepper To Taste
- 2 1/2 T Olive Oil
- LIQUID MARINADE:
- 1/4 Cup Soy Sauce
- Juice of 1 Lime
- Juice of 1 Lemon
- 1/4 C Orange Juice
- 1/2 Bottle of Beer
- MANGO SALSA:
- 1 1/2 Ripe, Firm Mangoes
- 1/4 Red Onion (minced)
- 1/4 C Fresh Cilantro (minced)
- Lemon Juice
- Splash of Red Wine Vinegar
- 1/2 T Salt
- PUMPKIN SEEDS (PEPITAS):
- Pumpkin Seeds
- Olive Oil
- Chipotle Powder
- Garlic Salt
- SALAD AND DRESSING:
- Mesclun or Mixed Greens
- 1/4 C Tequila
- 1/4 C Fresh Lime Juice
- 1/4 C Orange Juice
- 2 Jalapeños (skinned, seeded and roasted)
- 1 T Fresh Roasted Oregano (minced)
- 1 T Fresh Thyme (minced)
- 2 T Fresh Cilantro
- 1/4 C Olive Oil
- Salt and Pepper To Taste
Preparation
Step 1
Use meat tenderizer to thin out the ribeye.
PASTE:
Mix ingredients into a thick paste and coat 1 lb. boneless ribeye. TIP: Wear rubber gloves to prevent the spices from seeping into your skin and potentially being rubbed into your eyes.
LIQUID MARINADE:
Mix ingredients and marinate coated ribeye for 2 hours to overnight.
RIBEYE:
Drain marinade off meat, dry and grill on high heat about 3 minutes per side. Let rest then slice into strips.
MANGO SALSA:
Let marinate for at least 1 hour.
PUMPKIN SEEDS (PEPITAS):
Drizzle pumpkin seeds with olive oil. Sprinkle with chipotle powder and garlic salt. Toast for 10 minutes.
SALAD DRESSING:
Mix Tequila, fresh lime juice and orange juice in sauce pan and simmer to cook off the alcohol. Mix the following using a food processor or blender: Tequila/lime mixture, roasted jalapeños, fresh oregano, fresh thyme, fresh cilantro, olive oil, salt and pepper.
Toss dressing and mango salsa into mesclun. Top with slices of ribeye, avocados, pumpkin seeds (Pepitas).