Rib Eye with Guacamole
By :Ana Rodriguez
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Rating: 0
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Course Dinner, Lunch
Browse Category Dinner, Lunch
Duration 30 Minutes
Main Ingredient Beef
Home Category Dinner, Lunch
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
6 Servings
Ingredients
For the Chicharrón Chunks:
  • 1⅓ lb (600 g) ribeye
  • Salt, pepper and Tajín seasoning, to taste
For the Guacamole:
  • 2 ripe avocados
  • 1 large saladette tomato, diced
  • 1 serrano pepper deveined and finely chopped
  • ½ cup finely chopped cilantro + for garnishing
  • 1 tbsp onion finely chopped
  • ¼ cup lemon juice
  • 1 tbsp olive oil
  • Salt to taste
Course Dinner, Lunch
Browse Category Dinner, Lunch
Duration 30 Minutes
Main Ingredient Beef
Home Category Dinner, Lunch
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
6 Servings
Ingredients
For the Chicharrón Chunks:
  • 1⅓ lb (600 g) ribeye
  • Salt, pepper and Tajín seasoning, to taste
For the Guacamole:
  • 2 ripe avocados
  • 1 large saladette tomato, diced
  • 1 serrano pepper deveined and finely chopped
  • ½ cup finely chopped cilantro + for garnishing
  • 1 tbsp onion finely chopped
  • ¼ cup lemon juice
  • 1 tbsp olive oil
  • Salt to taste
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Cut the ribeye into small cubes, dry with a paper towel, and put in a bowl. Season with salt, pepper, and Tajín seasoning.
  2. On the Instant Vortex control panel, press Air Fry and then set time to 10 Minutes and temperature to 395°F (200°C). Press Start.
  3. Turn over when the machine tells you to.
  4. For the guacamole, mash the avocado in a bowl. Add the rest of the ingredients and mix well.
  5. On a plate, serve a layer of guacamole, add the ribeye on top, and garnish with fresh cilantro. Serve with flour tortillas.
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