Knife Skills - Ribeye Fajitas
Chef Jay
Rated 5.0 stars by 1 users
Author:
Chef Jay
Servings
4
Prep Time
20 minutes
Cook Time
12 minutes
Hey there, it’s Chef Jay! 🌶️🥩 Today, we’re taking your knife skills to the next level with Ribeye Fajitas that’ll have your taste buds dancing. Think tender, smoky ribeye slices seared to perfection, sautéed with a colorful medley of bell peppers, onions, and jalapeños—all infused with a zesty barbecue rub. 🌮✨ We’re wrapping it all up in warm tortillas and topping it off with creamy avocado, tangy sour cream, and a sprinkle of fresh cilantro. Ready to slice, sizzle, and savor? Let’s get to it! 🔪🔥
Ingredients
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1 Butcherbox ribeye steak
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1 red onion
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1 red bell pepper
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1 green bell pepper
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1 orange bell pepper
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3 cloves garlic (thinly sliced)
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3 scallions (chopped)
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1 jalapeño (chopped)
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1 lime (juiced)
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2 tbsp olive oil
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2 tbsp butter
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4 tsp ButcherBox Sweet and Smoky Barbecue Rub
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1 avocado (cut into chunks)
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3 tbsp sour cream
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1 handful fresh cilantro (chopped)
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6-10 tortillas
Mise En Place 🔪
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Cutting board
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Knife
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Small spoon
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Small bowl
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Large spoon
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Cast iron pan
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Tongs
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Plate
Directions
Preparation 🥒
Preheat the oven to 250°F. Wrap the tortillas in foil and place them in the oven to warm.
Julienne the onion and bell peppers.
Chop the jalapeño, cilantro, and scallions.
Cut the avocado into chunks, squeeze lime juice over the avocado, and set aside for garnish.
Slice the garlic thinly.
Place the ribeye on a plate. Rub 2 tsp of the ButcherBox Sweet and Smoky Barbecue Rub evenly over the steak. Reserve the remaining seasoning for the vegetables.
How to Cook 🍳
Heat a cast iron pan on high and add 1 tbsp olive oil. Once the oil starts to smoke, add the steak. Cook for 30 seconds per side, flipping continuously for 2 minutes.
Add 2 tbsp butter to the pan and baste the steak for 1 additional minute. Remove the steak and let it rest on a cutting board.
Add 1 tbsp olive oil to the same pan. Toss in the onion, bell peppers, jalapeño, scallions, and garlic.
Sprinkle the remaining 2 tsp of barbecue rub over the veggies. Sauté on high heat for 2 minutes until the vegetables are slightly softened and charred.
Slice the rested ribeye into thin strips. Turn off the heat and add the sliced ribeye to the pan with the vegetables. Sprinkle with chopped cilantro and squeeze fresh lime juice over the mixture.
Remove the warmed tortillas from the oven. Add a portion of the steak and vegetable mixture to each tortilla.
Top with avocado chunks, a dollop of sour cream, and additional cilantro if desired. Serve immediately and savor your delicious Ribeye Fajitas!