Easy Recipe Finder
Recipe Feeder
2 ½ lb beef rib eye, about 1-1/2 inches thick
1 dash kosher saltor to taste
1 dash Black pepper, coarse ground, or to taste
1 whole red onion, diced
1 whole Red bell pepper, seeded and diced
1 whole green bell pepper, seeded and diced
10 whole radishes, sliced thin
1/4 cup olive oil
1 tbsp Tabasco sauce
1 tbsp minced garlic
2 tbsp finely chopped parsley
2 tbsp finely chopped cilantro
1 tbsp ground cumin
1 tbsp chili powder
6 tbsp lime juice (about 3 limes)
Prepare the grill and heat until very hot.
Generously season the meat with salt and pepper and grill until dark brown and very crusty on the outside and pink inside, 4 to 6 minutes per side. Let stand for about 5 minutes to cool.
Cut the meat into 1/2-inch cubes and place in a large bowl. Add the red onion, bell peppers, and radishes and mix well. Add the olive oil, Tabasco, garlic, parsley, cilantro, cumin, and chili powder and toss well to coat the meat.
Just before serving, blend in the lime juice
1 dash kosher saltor to taste
1 dash Black pepper, coarse ground, or to taste
1 whole red onion, diced
1 whole Red bell pepper, seeded and diced
1 whole green bell pepper, seeded and diced
10 whole radishes, sliced thin
1/4 cup olive oil
1 tbsp Tabasco sauce
1 tbsp minced garlic
2 tbsp finely chopped parsley
2 tbsp finely chopped cilantro
1 tbsp ground cumin
1 tbsp chili powder
6 tbsp lime juice (about 3 limes)
Prepare the grill and heat until very hot.
Generously season the meat with salt and pepper and grill until dark brown and very crusty on the outside and pink inside, 4 to 6 minutes per side. Let stand for about 5 minutes to cool.
Cut the meat into 1/2-inch cubes and place in a large bowl. Add the red onion, bell peppers, and radishes and mix well. Add the olive oil, Tabasco, garlic, parsley, cilantro, cumin, and chili powder and toss well to coat the meat.
Just before serving, blend in the lime juice
