Latin Table by Isabel Cruz

Author:Isabel Cruz
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2018-03-27T04:00:00+00:00

Grilled Ribeye Steak with Heirloom Tomato, Avocado, and Cotija Salad

SERVES 4

This recipe’s quick and simple marinade will give my favorite cut of meat—ribeye—a nice char. Pairing it with the recommended salad lightens up the heaviness of the steak.

1½–2 pounds boneless ribeye steak

¼ cup Sweet Soy (page 109)

Finishing salt, for steak

Cilantro Lime Sauce (page 106)

Heirloom Tomato, Avocado, and Cotija Salad with Roasted Tomato Vinaigrette (page 33)

Drizzle the steak with the Sweet Soy and let marinate in clean (preferably) glass container for about 2 hours. Let excess marinade drip off steaks and let steaks come to room temperature. Heat charcoal grill or indoor grill over burner on high heat. Grill steak about 6 minutes each side or until deep grill marks are achieved. Let steaks rest about 8 minutes before slicing. Sprinkle with finishing salt, if desired, but take care as the soy marinade is salty. Drizzle with Cilantro Lime Sauce and serve with Heirloom Tomato, Avocado, and Cotija Salad with Roasted Tomato Vinaigrette.

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