Ribeye Con Salsa Molcajeteada Y Aguacate

For Serving:

• 2 ripe avocados, sliced
• Fresh cilantro for garnish
• Lime wedges

Step-by-Step Instructions

Follow these steps to prepare a ribeye with molcajete sauce and avocado that will impress even the most discerning palates.

1. Prepare the Molcajete Sauce

1. Roast the Ingredients: Place the tomatoes, garlic, onion, and chilies on a grill or under a broiler until charred and softened. This step enhances the smoky flavor of the sauce.
2. Grind the Ingredients: Using a molcajete (or a food processor if unavailable), grind the garlic and chilies first until smooth. Add the roasted tomatoes and onion, grinding until you achieve a chunky yet cohesive texture.
3. Season and Finish: Stir in the chopped cilantro, lime juice, salt, and cumin. Taste and adjust seasoning as needed.

2. Season and Cook the Ribeye

1. Season the Steaks: Pat the ribeye steaks dry with a paper towel. Rub them with olive oil and generously season with salt, pepper, smoked paprika, and garlic powder.
2. Preheat the Pan or Grill: Heat a cast-iron skillet or grill over high heat until smoking hot.
3. Sear the Steaks: Place the ribeye steaks on the hot surface. Sear for about 3–4 minutes per side for medium-rare, or adjust the cooking time to your preferred doneness.
4. Rest the Steaks: Transfer the steaks to a cutting board and let them rest for 5 minutes to retain their juices.

3. Prepare the Avocado

1. Slice the Avocado: Halve the avocados, remove the pit, and slice the flesh into thin pieces.
2. Drizzle with Lime Juice: To prevent browning and enhance flavor, drizzle the avocado slices with a little lime juice.

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