Ingredients
- Ribeye steak
- Salt
- 1 6.5 oz jar of SOMOS Mexican Chili Crisp
- 2 sticks unsalted butter, softened
- 3 shallots, thinly sliced
- Oil for frying
- Corn tortillas
For the jalapeno cream sauce:
- 1 jalapeño
- ½ cup non-fat Greek yogurt
- ½ tsp salt
- Zest and juice from 1 lime
- ½ avocado
- 1 garlic clove
- ¼ cup fresh cilantro
- ½ cup water
Prep
- Salt all sides of the steak and place on a wire rack. Let chill in the fridge for 1 hour and up to over night.
- For the Chili Crisp butter, add the softened butter to a large bowl and pour in the SOMOS Mexican Chili Crisp. Stir to combine. Lay down a sheet of plastic wrap and pour over the compound butter. If the butter is too runny, place in the fridge to firm up. Dollop the salsa macha butter onto a sheet of plastic wrap. You want it to be in one line, about 4 inches long and 1 inch across. Wrap and roll the plastic wrap around the butter, forming it into a log. Chill in the fridge for at least 1 hour to firm up.
- Add the sliced shallots to a pot and fill with oil. Place over medium-high heat and fry until golden. Remove to a paper towel lined plate and season with salt.
- For the jalapeño cream sauce, add the yogurt, jalapeño, avocado, salt, garlic, cilantro, lime zest and juice, to a blender and blend until smooth. Taste for salt. If too thick, add more water.
- Remove the steak from the fridge and let get to room temp. About 30 minutes. Pat dry with a paper towel and sear over hot charcoal, flipping every minute until you get your desired doneness. Place on a plate. Slice a puck off the chili crisp butter and place on top of the steak. Let the steak rest for 10 minutes as the butter melts. Use tongues to move the puck of butter all over the steak so it soaks up all that delicious flavor.
- Cut the steak into slices. Warm your tortillas and spread on a layer of the salsa macha butter. Top with some slices of steak, jalapeño cream sauce, fried onion strings and fresh cilantro. Serve with SOMOS rice and beans.
