Mexican Spice-Rubbed Ribeye
Preparation Time
minutes
Cooking Time
minutes
Servings
Serves 6
Ingredients
Mexican Spice Rub
- 1 tsp crushed, dried red chillies
- 1 tblsp whole coriander seeds, roasted
- 1 tblsp whole cumin seeds, roasted
- 1 tsp smoked paprika
- salt & pepper
- Juice of 2 limes
- 50ml extra virgin olive oil
Tomato Salsa
- 2 tomatoes
- ½ onion
- 1 chilli
- 1tsp finely chopped ginger
- juice of 1 lemon
- 50ml extra virgin olive oil
- 10g coriander
- salt, pepper & sugar.
Guacamole
- 1 ripe avo
- 1 red chilli
- Juice of 1 lemon or lime
- 2tblsp Bulgarian yoghurt
- ½ cup roughly chopped coriander
- 1 tsp sugar
- Salt & pepper
Method
Grind all the rub ingredients in a mortar and pestle until well-blended. Combine the spices with the olive oil and lime juice then rub the Ribeye with the mixture and leave to marinate for a few minutes. Place the Ribeye on a smoking hot oiled grill and cook for about 8 minutes, or until medium rare. Remove from the grill and leave to rest before slicing.
Dice the tomatoes. Finely chop the onion, chilli and ginger. Add the lemon juice. Add the tomato & coriander to the onion mixture. Add the olive oil and the seasoning.
Skin the avo and remove the pip. Mush the flesh up with a fork. Mix in the rest of the ingredients. Season to taste.
To assemble
Place a scoop of salsa on each tortilla, top with the grilled & sliced Ribeye and finish with a dollop of guacamole with a fresh sprig of coriander before rolling and eating.