INGREDIENTS
- 2 boneless, grass-fed Ribeyes
- Salt, pepper and granulated garlic, to taste
- 2 T grass-fed butter, for the skillet
- 12 homestyle tortillas
- CHIMI:
- 1/2 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt (or TT)
- 6 garlic cloves, minced
- 1/4 cup shallot
- 1/2 cup red onion, small dice
- 1 jalapeño, core/seeds removed, small dice
- 1/4 cup fresh oregano
- 1/4 cup fresh basil
- 1/4 cup fresh flat-leaf parsley
- 2 tablespoons fresh tarragon
- 2 tablespoons fresh mint
- GARNISH:
- 3 cups red cabbage, very thinly sliced
- Juice of half a lime, use other half as wedges
- Salt & Pepper, to taste
DIRECTIONS
The cooking method for the ribeye is called a reverse sear. Preheat the oven to 250°F. Season the steak with salt, pepper, and garlic. Cook on a baking stone or pan in the oven for 45 min, or until the internal temperature of the meat reaches 120°F. While the meat cooks, prepare the chimi. Dice and mix all of the ingredients in a bowl, and set aside. Slice the cabbage, season with salt, pepper, lime juice, and set aside. When the steak is finished, take out of the oven and let rest for 5 minutes. While the meat rests, on the stove on high heat, bring a cast iron skillet to very hot. Put a little butter in the pan and sear steaks for 1 minute per side until a dark brown crust forms. Remove from pan and let rest for 10 minutes. While the meats rests, warm your tortillas. Slice the meat and serve for tacos.
