- 1⁄2 lb
- ribeye steak
- 2 c
- cilantro (fresh, or fresh parsley, stems removed, firmly packed)
- 1⁄4 c
- oregano leaves (fresh, optional)
- 4 clv
- 2 T
- onion (chopped)
- 1⁄2 c
- olive oil (plus 1 tablespoon)
- 2 T
- red wine vinegar
- 1 T
- lime juice
- crushed red pepper flakes
- black pepper (coarsely ground)
Serve these at your next gathering alongside other Mexican-inspired dishes like guacamole or corn salsa.
Preheat oven to 450˚F.
Pulse the garlic and onion in a food processor until finely chopped. Add the fresh herbs and pulse briefly until finely chopped. Transfer the herb mixture to a seperate bowl; add the olive oil, lime juice and vinegar, then stir to combine. The sauce should be chunky, not completely puréed. Season to taste withsalt and red pepper flakes.
Season the ribeye steak with salt and black pepper. In a skillet over medium-high heat, sear both sides of the steak in 1 tablespoon olive oil, then place it in the hot oven for 5-10 minutes (depending on thickness) and roast until medium rare. Remove from the oven and let rest for 5 minutes. Slice the beef into 1/2-inch cubes or crosswise into 1/4-inch thick strips. To serve, place a dollop of sauce on each cube, skewer with a toothpick and arrange on a platter with extra sauce for dipping. Alternatively, dredge the beef strips in the sauce and serve on toasted baguette slices topped with extra sauce.