Enjoy ribeyes with cheese and spices in a delicious tortilla. Grilled Entrecôte of Beef spices up any weekend meal when cooked on your favorite grill!
Spice Rub and Entrecote
Set EGG for direct cooking (no convEGGtor) at 750°F/400°C. Place the steaks on the grill and cook to the desired temperature. While the meat is resting before carving, lower the temperature to 400°F/204°C and place the tortillas on the grill, allowing the cheese to melt and the tortillas to get a crust. Cut the tortillas into quarters and serve with the guacamole. Serves four.
2 Ripe Avocados
1 Red Onion, Finely Chopped
2 Tomatoes, Inside Removed, then Cubed
1/2 Cup (120 ml) Cilantro, Roughly Chopped
1 Lemon, Zest and Juice
Mesh the avocado to desired texture with a fork. Add the rest of the ingredients and mix well. Season to taste.
Spice Rub and Entrecote Ingredients
4 Ribeye Steaks
2 tbsp (30g) Coarse Salt
1 1/2 tbsp (20g) Surgar
2 tbsp (15g) Coriander Powder
2 tbsp (15g) Paprika
2 tbsp (5g) Garlic Flakes
1/2 tbsp (5g) Peppercorns
2 tbsp (5g) Onion Powder
2 tbsp (5g) Fresh Thyme
Spice Rub and Entrecote Instructions
Place all rub ingredients in a mortar and pestle or spice grinder, and grind to just before it becomes fine. Rub generously over the steaks and refrigerate for an hour.
Cheesy Tortillas Ingredients
1/2 Cup (60g) Cheddar Cheese, Grated
1/3 Cup (80 ml) Parsley, Roughly Chopped
Cheesy Tortillas Instructions
Mix all the ingredients and spread evenly over tortillas. Cover with the remaining tortillas and lightly press down.