Southwest Ribeye with avocado salsa
4,4lbs ribeye steak
1 cup red wine
1 cup beer
1 red onion
1 sprig cilantro
2 tsp salt
1 tsp black pepper
1 tsp red pepper
1 tsp cumin
THE OTTO GRILL
You want to serve a ribeye with a new touch. Then let it rest in a marinade of fresh and tangy ingredients like beer, onion and lime juice. And the best condiment for such a tangy steak is nothing else than an avocado salsa. Trust us the combination is worth a try!
- Little hint: Scroll down to see how our chef prepared the dish!😉
Combine all ingredients except the avocado salsa to make the marinade. Submerge the Ribeye in the liquid, sit in the fridge to rest overnight.
Build an indirect zone with the first and fourth burners turned on and the second and third burners turned off. Preheat the indirect zone to 250°F/120°C
Grill the meat
Remove the ribeye from the marinade and place the ribeye in the indirect zone. Insert the Meat Probe and cook until a core temperature of 115°F/46°C.
- Turn on The Otto Grill and preheat on high flame for 10 minutes. Sear the meat from both sides to finish.
Serve and enjoy
Take the meat from the grill and allow to rest for 10 minutes.
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