2 6- to 8-oz. beef shoulder petite tenders, or 2 6- to 8-oz. beef ribeye steaks Serves 4.
This delicious dish places thick slices of grilled steak on a bed tomatoes and avocados. Flavored with spicy chipotle peppers in adobo, it's kind of like a deconstructed fajita with no tortilla. The recipe is super simple and comes together in mere minutes. Served with a cold beer, it makes a superb start to the weekend! Get it now when you read more.
Salt and ground black pepper
1 canned chipotle pepper in adobo sauce, finely chopped plus 2 tsp. adobo sauce
1/4 cup olive oil
1/4 cup vinegar
3 medium (1 lb.) tomatoes, cut in thick slices
2 medium avocados, halved, pitted, peeled and sliced
1/2 of a small red onion, very thinly sliced (1/2 cup)
2 6- to 8-oz. beef shoulder petite tenders, or 2 6- to 8-oz. beef ribeye steaks