El Che Steakhouse’s Grilled Ribeye Steaks
Created by Executive Chef John Manion, El Che Steakhouse, Chicago
This savory ribeye hits the bullseye alongside an Argentinian-style spinach salad with chimichurri vinaigrette.
Spice up your taco night with a finishing touch of Boursin.
Level medium
Prep time 15 MIN
Cook time 6 HR
Total time 6 HR 15 MIN
Tip
You can enhance the ingredients suggested for this recipe and add more raw vegetables (cucumber, corn, white onions, cumin, chillies, etc.)
24 small corn tacos
4 avocados
1 bunch of cilantro
4 limes
3 red onions
5 tomatoes or two dozen cherry tomatoes
6 jalapeno peppers (optional)
1 puck of Boursin (5.2oz)
1 shoulder of pork (1.8 kg): bones and fat!
2 onions
5 teaspoons of BBQ sauce
3 teaspoons of ketchup
1 tablespoon of soy sauce
½ cup of water