Tijuana Steak Recipe

Marinate the Steak

Rub the ribeye steaks with olive oil, salt, and black pepper. Allow them to marinate for at least 30 minutes at room temperature.

Grill the Steak

Preheat the grill to high heat. Grill the steaks for about 4-5 minutes on each side for medium-rare, or adjust to your preferred doneness. Remove from grill and let rest.

Prepare the Jalapenos

Slice the jalapeno peppers in half lengthwise and remove the seeds for less heat. Brush with olive oil and sprinkle with salt.

Grill the Jalapenos

Place the jalapenos on the grill and cook for about 5 minutes until charred and tender.

Slice the Onion

Thinly slice the large onion into rings.

Coat the Onions

Dredge the onion rings in all-purpose flour, ensuring they are well coated.

Fry the Onions

Heat the oil in a large skillet over medium-high heat. Fry the coated onion rings until golden brown and crispy, about 3-4 minutes. Drain on paper towels.

Chop the Ingredients

Finely chop the fresh cilantro and small onion.

Mix the Relish

In a bowl, combine the chopped cilantro, onion, and lime juice. Stir well and set aside.

Prepare the Tomatillos

Remove the husks from the tomatillos and rinse them under warm water.

Blend the Salsa Verde

In a blender, combine the tomatillos, fresh cilantro, lime juice, and salt. Blend until smooth.

Warm the Tortillas

Heat the corn tortillas on the grill or in a skillet for about 30 seconds on each side until warm.

Assemble the Dish

Slice the grilled steak and serve it on warm corn tortillas. Top with grilled jalapenos, fried onions, and cilantro-onion relish. Drizzle with salsa verde before serving.