1Begin with a cast iron and add lots of olive oil.
2Add garlic to the oil and turn up the heat.
3Mash up the garlic.
4Combine cilantro, garlic, Mina Harissa, red chili oil, Mina olive oil, Dijon mustard, salt, black pepper, oregano, cumin, and lime juice in a blender and pulse or blend until saucy but still textured. Set aside.
5Add hot olive oil and lime juice to the chimichurri mixture.
6For pico de gallo, dice tomatoes, chop cilantro, dice jalapeño, dice onion, and mix with lots of lime juice and salt. Let it marinate.
7For easy guacamole, mash avocados with fresh minced garlic, a little salt, and lime juice. Set aside.
8Prepare grilled veggies: slice peppers, chop onion and jalapeño.
9Grill thinly sliced ribeye with a quick sear.
10Grill red & green peppers until al dente.
11Grill whole onions and whole jalapeños until softened and charred.
12Slice the grilled onions and peppers.
13Season the meat and grilled vegetables with salt, pepper, cumin, and Slape Amama.
14Toss the meat and vegetable mixture together, optionally adding a little chimichurri for gloss.
15Assemble the bowl: start with cilantro lime rice, then add grilled steak, grilled peppers + onions, pico de gallo, and guacamole.
16Finish with a heavy drizzle of chimichurri and extra lime.
Ingredients
1 large bunch cilantro
4 cloves garlic
0.5 bottle Mina harissa
1 tbsp red chili oil
0.5 cup Mina olive oil
1 tsp Dijon mustard
1 tsp salt
1 tsp black pepper
1 tsp oregano
0.5 tsp cumin
1 juice of lime juice
tomatoes, diced
cilantro, chopped
jalapeño, diced
onion, diced
lots of lime juice
salt
avocados
garlic, minced
salt
lime juice
thinly sliced ribeye
red & green peppers
whole onions
whole jalapeños
Cilantro lime rice
Equipment
cast ironblendergratergrill
Tips
Pulse or blend chimichurri until saucy but still textured.
For pico de gallo, mix ingredients and let it marinate.
For guacamole, mash avocados with garlic, salt, and lime juice.
Grill steak with a quick sear.
Grill peppers until al dente.
Grill onions and jalapeños until softened and charred.