Rib Eye Fajita Torta
Serves: 2
Ingredients:
1/2 medium white onion, sliced
1/2 green pepper, sliced and deseeded
2 tbsp olive oil
1 avocado
1/2 tsp Kosher salt
1/2 tsp lime juice
2 tbsp mayonnaise
1 tbsp Sriracha Chili Sauce
1 pound rib-eye steak, sliced wafer thin
2 hot dogs, cut in half lengthwise
1 slice Monterey Jack cheese
1 Kaiser roll
1 fried egg
Method:
Setup grill for indirect heat at 400 degrees F.
In a foil pocket, combine the onions, peppers, and 1 tbsp olive oil. Seal foil tight and place it directly over the fire. Close the cooking chamber and cook for 20 minutes.
Peel the skin and remove the pit from the avocado. Place avocado in a bowl and mash with a fork or potato masher. Add the salt and lime juice. Mix well, and refrigerate until ready to use.
Combine mayonnaise and chili sauce together in a small bowl. Refrigerate until ready to use.
After the peppers and onions have cooked for 20 minutes, coat sliced steak and hot dogs with the rest of the olive oil and cook directly over the fire. These cook quickly, so as soon as they are done, remove from the grill and set aside on a plate. Place a slice of cheese over the pile of steak and cover with foil for a minute.
Slice the roll into a bun and spread the mayonnaise mix inside. Pile on the steak and cheese, peppers and onions, avocado, hot dogs, and fried egg. Serve immediately.
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