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Ingredients
2-1/2 Pounds rib-eye steak, about 1-1/2� thick
Kosher salt & coarsely cracked black pepper, to taste
1 Large red onion, diced
1 Red bell pepper, seeded & diced
1 Green bell pepper, seeded & diced
10 Radishes, sliced very thin
1/4 Cup olive oil
1 Tablespoon Tabasco sauce
1 Tablespoon minced garlic
2 Tablespoons parsley, finely chopped
2 Tablespoons cilantro, finely chopped
1 Tablespoon ground cumin
1 Tablespoon chili powder
6 Tablespoons lime juice (about 3 limes)
Instructions
Prepare the grill and heat until very hot. Generously season the meat with salt and pepper and grill until dark brown and very crusty on the outside and pink inside, 4 to 6 minutes per side. Let stand for about 5 minutes to cool. Cut the meat into 1/2� cubes and place in a large bowl. Add the red onion, bell peppers, and radishes and mix well. Add the olive oil, Tabasco, garlic, parsley, cilantro, cumin, and chili powder and toss well to coat the meat. Just before serving, blend in the lime juice.