Ribeye Asada Recipe

Marinade & Prep

Trim excess fat from the ribeye and slice thin across the grain into 1/4"–1/3" strips (carne asada style). In a bowl combine lime juice, orange juice, olive oil, soy sauce, minced garlic, chopped cilantro, ground cumin, dried oregano, chili powder, salt and pepper. Place sliced ribeye in a shallow dish or zipper bag and pour marinade over. Massage to coat, press out excess air if using a bag, and refrigerate 30 minutes to 2 hours (up to 6 hours for more flavor).

Cook

Remove the ribeye from the fridge 15 minutes before cooking to come closer to room temperature. Heat a cast-iron skillet or heavy griddle over high heat until very hot. Add 2 tbs vegetable oil and let it shimmer. Remove steaks from marinade (shake off excess) and sear in a single layer without crowding; work in batches if needed. Cook 1–2 minutes per side for medium-rare (time varies by strip thickness) until nicely charred. Use tongs to flip and get edges. Transfer cooked slices to a resting plate for 5 minutes. If adding shrimp: thread or cook in same skillet 1–2 minutes per side until opaque. If adding bacon-wrapped option: par-cook bacon slightly, wrap steak pieces and finish in 375°F (190°C) oven 6–8 minutes until bacon crisp and steak warmed.

Finish

Slice any thicker pieces against the grain if needed, toss lightly with any resting juices, and keep warm while you finish rice, beans and toppings.

Heat 1 tbs vegetable oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and rice; stir and toast the rice 1–2 minutes until coated and slightly translucent. Stir in the tomato sauce, ground cumin and salt. Add chicken stock, bring to a gentle boil, then reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork before serving.

In a small skillet, heat lard or vegetable oil over medium heat. Add the diced onion and sauté until soft, about 3 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in cooked pinto beans, ground cumin, salt and optional minced chipotle. Gently mash about half the beans with the back of a spoon for a creamier texture, leaving the rest whole. Cook until heated through, 4–5 minutes, adjusting seasoning to taste.

Fried Jalapeño

Heat 1/2" depth of vegetable oil in a small sauté pan or skillet to 350°F (175°C) or until a pinch of flour sizzles. Combine 1/4 cup flour, 1 tsp cornstarch and 1/4 tsp salt in a shallow bowl. Pat jalapeño slices dry, dredge lightly in the flour mixture, shaking off excess, then fry in batches for 30–60 seconds until blistered and slightly crisp. Remove to a paper towel-lined plate and season lightly with extra salt. For less heat, remove seeds before slicing.

Garnish & Serve

Thinly slice green onions. Arrange a bed of Mom's rice and beans on each plate, top with rested ribeye slices (and optional shrimp or bacon-wrapped pieces). Scatter fried jalapeño and sliced green onions over the steak. Serve immediately with lime wedges on the side.