MLA Slow-cooked ribeye with tomatillo salsa and pintos with warm tortillas
- Prep time 30Min
- Cook time 40Min
- Technique Grill, Roast
- Meat Beef
- Cut Shoulder
- Serves 4
Succulent Australian lamb ribeye steaks, slow-cooked and coated in a tangy mix of coriander, chilli, and crushed corn chips, served with pintos, zesty tomatillo salsa, and warm tortillas for a satisfying meal.
Ingredients
For the Lamb:
- 4 x 170-225g Australian double ribeye lamb Scotch steaks
- 2 tbsp oil
- 120g corn chips, crushed
- 1 long red sweet chilli, finely chopped
- ½ bunch coriander, finely chopped
- 2 limes, zested
- Salt and pepper, to season
To Serve:
- 400g pinto beans
- 400g tomatillo salsa verde
- 8 toasted tortillas
- Lime wedges
- Fresh coriander leaves
- Avocado oil
Method
- Preheat oven to 300°F.
- Heat oil in a large frying pan over a medium heat for 2 minutes, then brown lamb on all sides 4-5 minutes.
- Combine the prepared chili, cilantro, lime zest, corn chips and salt and pepper in a small bowl and roll the browned lamb steaks in the mixture. Arrange the steaks on a baking tray and cover loosely with parchment paper.
- Roast slowly in the preheated oven for 25-30 minutes. Remove and allow to rest 10 minutes prior to serving.
- Serve the lamb steaks with pintos, salsa and toasted tortillas. Garnish with limes, cilantro and a little avocado oil.
