12 Oz. Ribeye And Enchilada* Recipe
The Ribeye has the most marbling of any cut, with a very flavorful taste and is extremely tender. Served with your choice of a chicken, beef, or pork enchilada with red (ask for gluten free red chile) or green chile. Served with a side salad and baked potato or substitute one for your choice of two sides. Make organic greens 2.00
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Ingredients
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Ribeye Steak
Method
Cooking Instructions
- 1
- 2
Cook the Ribeye
Cook the ribeye for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Let it rest for 5 minutes before slicing.
- 3
Prepare the Enchilada
Preheat your oven to 350°F (175°C). In a tortilla, add a portion of cooked meat, a tablespoon of red or green chile sauce, and a sprinkle of cheese. Roll it up and place it seam-side down in a baking dish.
- 4
Bake the Enchiladas
Repeat for all tortillas and pour remaining sauce on top. Sprinkle with remaining cheese and bake for 20 minutes.
- 5
Prepare the Side Salad
In a bowl, combine mixed greens, cherry tomatoes, and cucumber. Drizzle with olive oil and balsamic vinegar, toss to combine.
- 6
Bake the Potato
While the enchiladas are baking, pierce the russet potato with a fork and bake in the oven for about 45 minutes until tender. Top with butter, sour cream, and chives.
