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Ingredients
  • subheading: FOR THE RIB EYE:
  • 2 to 3 rib-eye steaks (about 2 lb.)
  • 1 tsp. each salt and black pepper
  • subheading: FOR THE SALSA:
  • 2 serrano peppers
  • 1 1-inch-thick slice of a large white onion
  • 5 tomatillos, peeled and rinsed
  • 3 garlic cloves, skin on
  • Small handful of cilantro
  • Juice of 1 to 2 limes
  • Salt, to taste
  • subheading: FOR THE ONIONS:
  • ½ cup reserved beef fat
  • 1 large white onion, sliced thin
  • Salt, to taste
  • subheading: FOR THE AVOCADO:
  • 2 large ripe avocados, peeled and cubed
  • Juice of 1 to 2 limes
  • Salt, to taste
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