Wednesday, May 9, 2012

12 oz Blackened Rib Eye w/ Pico de Gallo Ranch Smashed Red Skin Potatoes

Grill Ribeye on high heat grill for 5 minutes on each side before letting it rest for 5 minutes.

3 tomatoes chopped, 1 small red onion chopped, 3-4 scallions chopped,  1 handful chopped cilantro, 1 lime squeezed, 1 jalepeno 1 tsp garlic salt, + salt/pepper to taste!




No comments:

Post a Comment