GRILLED RIBEYE “ALAMBRE”

Fire-Grilled Ribeye ‘Alambre’—A Bold Twist on a Mexican Classic

Ingredients:

• 2 Ribeye Steaks
• 2 tbsp Vegetable Oil
• 1 package bacon, diced
• 1/2 onion, finely chopped
• 2 green bell peppers, diced
• 1 tsp Maggi Seasoning Sauce
• 1 tsp Worcestershire Sauce
• 1/2 cup shredded cheese (for melting)
• La Banderita Tortillas
• Jarritos®
• Salsa Verde, for serving

Preparation:

1. Heat vegetable oil in a very hot skillet. Add the diced bacon. Once the bacon is slightly tender, add the chopped onion and green bell pepper and mix until well combined.
2. Cut the Ribeye steak into small pieces and season with salt and pepper. Once the vegetables (onion and green bell pepper) are integrated, add the steak to the skillet and cook for 4 minutes.
3. Season with Maggi Seasoning Sauce and Worcestershire sauce, then mix well.
4. Add the shredded cheese and stir until melted and fully incorporated.
5. Serve immediately on warm La Banderita® Tortillas. Garnish with chopped onion, cilantro, and a little salsa verde.

Pair with a cold Jarritos®.