Rib Eye with Guacamole

By: Ana Rodriguez

Rib Eye with Guacamole
cuisine icon Course
Dinner, Lunch
cuisine icon Keywords
6 servings, Ana Rodriguez, and tajín seasoning, beef, deveined and finely chopped, diced, dinner, finely chopped, finely chopped cilantro + for garnishing, lemon juice, lunch, meat, olive oil, onion, quick and easy, ribeye, ripe avocados, saladette tomato, salt to, steak, to taste

serving icon Servings
6 Servings
Ingredients
  • 1⅓ lb (600 g) ribeye
  • Salt, pepper and Tajín seasoning, to taste
  • 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
Instructions
  • Cut the ribeye into small cubes, dry with a paper towel, and put in a bowl. Season with salt, pepper, and Tajín seasoning.
  • 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.
  • Turn over when the machine tells you to.
  • For the guacamole, mash the avocado in a bowl. Add the rest of the ingredients and mix well.
  • 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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