Ingredients

The following ingredients have 4 Servings
  • 2 large (bone-in ribeye steaks)
  • extra virgin olive oil
  • 1/2 cup Mexican beer
  • juice of 1 lime
  • 1/2 Tbs extra virgin olive oil
  • 2 cloves garlic
  • 2 tsp Worcestershire sauce
  • 2 Tbs El Yucateco Green Habanero Sauce
  • couple pinches kosher salt
  • pinch fresh cracked pepper
  • 2 Tbs Grilling Rub for Chicken
  • 2 Tbs coffee grounds
  • 1 Tbs brown sugar
  • 1 ripe avocado (diced)
  • 1 large tomato (seeded and diced)
  • 1/4 cup diced red onion
  • 1 tsp El Yucateco Green Habanero Sauce
  • 1 clove garlic (minced)
  • zest of half a lime
  • 1 tsp apple cider vinegar
  • 1 Tbs Italian flat-leaf parsley (chopped)
  • pinch kosher salt
  • pinch fresh cracked pepper

Instruction

  • Combine the ingredients for the Habanero-Beer Marinade in a ziploc bag. Add the steaks and marinade overnight in the fridge.
  • Remove the steaks from the marinade and pat dry with paper towels. Rub steaks lightly with olive oil. Combine the Chicken Rub, coffee, and brown sugar on a dish. Coat the steaks well with the coffee rub mixture. Heat grill to high heat and grill steaks to desired doneness (I make mine medium-rare, 4 minutes per side on my cheap grill).
  • Once steaks are done, remove from the grill and let rest 5 minutes. While the steaks are resting, make the Avocado Relish. Serve ribeyes topped with the avocado relish. Yields: 2 to 4 servings.