Marvivienda

The Kitchen

When the meat is this good, it takes even less effort — a simple grilled ribeye with a charred poblano salsa.

Ingredients

Steak

• Ribeye steaks
• Coarse salt

Poblano salsa

• 1 poblano, charred, seeds and stem removed
• ½ jalapeño, charred, seeds and stem removed
• ¼ bunch cilantro
• 1 large garlic clove
• Juice of a small orange
• 1 tbsp apple cider vinegar
• A pinch of sugar, salt, and pepper
• 3–4 tbsp olive oil

Method

1. Bring the steaks close to room temperature, pat dry, and season with coarse salt. Grill about 3 minutes per side, then rest before slicing.
2. Blend the charred poblano and jalapeño with cilantro, garlic, orange juice, vinegar, sugar, salt, and pepper. Add olive oil a tablespoon at a time to desired consistency.
3. Spoon over the steak — lovely with shrimp or roasted vegetables too. Buen provecho.