Slow Cooked Ribeye With Tomatillo Salsa And Pintos With Warm Tortillas | Aussie Beef & Lamb | Food Service | North America
www.foodservice.aussiebeefandlamb.com
Craving a meal that hugs you from the inside? Our Slow Cooked Ribeye with Tomatillo Salsa and Pintos with Warm Corn Tortillas recipe will hit the spot!
Ingredients
- 4 x 6-8 ounce Australian double ribeye lamb Scotch steaks
- 2 tablespoons oil
- ½ cup corn chips, crushed
- 1 long red sweet chili, finely chopped
- ½ bunch cilantro, finely chopped
- 2 limes, zested
- Salt and pepper
- To Serve:
- 14 ounces pinto beans
- 14 ounces tomatillo salsa verde
- 8 toasted tortillas
- Lime wedges
- Cilantro leaves
- Avocado oil
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