Steak Ribeye con Salsa Molcajeteada (Ribeye Steak with a Pestle & Mortar Salsa) 

Recently I have been posting many vegetarian recipes because of my hubby, he doesn’t want to eat meat anymore, in fact, he is thinking very seriously of becoming vegetarian, thing that I am not against, but I am not prepared to do it myself, I have to confess to you that I like meat, in fact, I love a good steak and I am the kind of person that thinks that everything in moderation is the key, so when I buy and eat meat, I usually buy it from my local organic butcher, so in that way I know the animal had a good life and it was well fed.

So today I am cooking a rib eye for one! And that one is ME! I am going to eat it all without the annoying comments of “why do we have to eat meat?” or “Meat again?!!”, so I am going to sit down and enjoy my lovely piece of grass fed organic rib eye and to make it even more tastier I had prepared an amazing salsa molcajeteada! nice char grilled vegetables, all mashed up in a Mexican Molcajete (pestle & mortar). I am sharing this very simple recipe with you and tomorrow I will share an alternative idea of what to do with the rib eye steak! Stay tuned X

Serves 1

Time 20 min

Ingredients

  • 1 Rib Eye steak (small or medium size)
  • Maldon Salt
  • Pepper
  • 1 tbsp oil

For the salsa

  • 2 tomatoes
  • 1 fresh jalapeño
  • 1/4 peeled onion
  • 1 garlic clove
  • Maldon salt

Optional

  • Guacamole
  • Lime wedges

Method

  1. Heat a frying pan and place the vegetables there, making sure to turn them around from time to time.
  2. Once they all char grilled. Remove them from the frying pan and mashed them in a molcajete or a pestle & mortar. Follow this procedure: First the garlic, then add the onion, once the onion is mashed up, add the tomatoes and continue mashing. Then before adding the jalapeño, cut it with a knife in small pieces, so it is easy to mashed up. Mashed everything very well.
  3. Add salt to taste and leave the salsa on the side.
  4. If you are preparing a guacamole, do it at this stage, so everything is ready.
  5. Then heat a cast iron skillet. Add salt and pepper to the steak before placing it on the skillet. Rub a little oil and once is ready and the skillet is very hot, place the steak on it and fry it for 3 min on each side ( I like my steak rare) or depending how you like your steak, cook it for longer.
  6. Then enjoy your steak with some tortillas, lovely fresh salsita, nice yummy guacamole and listo! Lunch is ready!

Listo!

Provecho!

Published by

Karla Zazueta

Mexican living in London

5 thoughts on “Steak Ribeye con Salsa Molcajeteada (Ribeye Steak with a Pestle & Mortar Salsa) 

  1. I am so with you – everything in moderation is my mantra too. Looks delicious, although I am not a big steak eater. I like my steak thin but the additions of salsa and guac make it wonderful. We are huge salsa and guac fans in my household. Great photos as usual x

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