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beef rib-eye steaks
Blend oil, tomato sauce, onion, chili powder, jalapeño pepper and Tabasco sauce in a shallow dish.
Add steaks and coat well with marinade. Cover dish with plastic wrap and marinate steaks in the fridge for 1 hour.
Turn meat over once during this time.
Preheat barbecue to medium-high.
Drain steaks and place on oiled barbecue rack. Cook 6 to 7 minutes per side, or until desired doneness.
Garnish each steak with avocado slices, coriander leaves and lime wedges, and serve with grilled corn on the cob and sour cream.