|
|
Chef's chunky chips |
|
1 |
red bell pepper powder |
|
1 |
tomato |
|
0.5 bunch |
cilantro |
|
2 tablespoons |
lime juice |
|
4 |
ribeyes |
|
1 |
garlic clove |
|
|
neutral oil |
|
1 |
shallot |
Remove the ribeyes from the fridge to come to room temperature.
Sprinkle them with some salt and pepper.
Finely chop the bell pepper, shallot, garlic, cilantro and tomato and grind with the chopper or hand blender.
Add in the lime juice along with some salt and pepper.
Fry the meat over high heat for 1-2 minutes on each side so that it is nice and pink inside.
Then let it rest for 5 minutes under aluminum foil.
Cut the ribeye into thin strips and place on the plate.
Top with the salsa!
Add the Chef's chunky chips prepared according to the cooking instructions