Santa Fe rib-eye steak (on the barbecue)
- 180 ml (3/4 cup) onion, thinly sliced
- 1/2 jalapeno pepper, seeded and finely chopped
- 15 ml (1 tbsp) fresh coriander, chopped
- 60 ml (1/4 cup) vegetable oil
- 30 ml (2 tbsp) ground Mexican chili
- 45 ml (3 tbsp) tomato paste
- Juice of 1 lime
- 5 ml (1 tsp) garlic powder
- A few drops of Tabasco sauce
- 2 rib-eye steaks, about 400 g (13 oz) each
- 1 avocado, peeled and cut into 1.5 cm (3/4 in.) diced
- 30 ml (2 tbsp) red onion, thinly sliced
- 15 ml (1 tbsp) lime juice
- 30 ml (2 tbsp) olive oil
- 8 ml (1 1/2 tsp) fresh coriander, chopped
- Tabasco sauce to taste
- Fleur de sel
- Lime wedges (decoration)
- A few coriander leaves (decoration)
- In a bowl, mix together the marinade ingredients. Place the steaks in a dish and top with the marinade.
- Coat the meat well.
- Cover and refrigerate for about 12 hours.
- Preheat the barbecue to 290°C (550°F) or to maximum heat.
- Remove the steaks from the marinade.
- Cook on the barbecue, covered, for 5 to 6 minutes on each side for rare.
- Meanwhile, in a bowl, place the avocado, onion, lime juice, oil, coriander and Tabasco sauce.
- Stir and set aside.
- Once the steaks are cooked, let rest for about 5 minutes on a cutting board, covered with aluminum foil.
- Slice and arrange on serving plates.
- Sprinkle the meat with fleur de sel and garnish with avocado mixture.
- Decorate with lime wedges and coriander leaves.
- Serve with grilled corn on the cob.