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Active Fire Time: 20 minutes        Total Time: 1 hour

 

 

Ingredients

Serves 2+

For the Salsa Tatemada:

3 medium tomatoes (250g)
1 medium white onion (approximately 60g)
1 jalapeño ( 20g)
1 habanero chili ( 10g)
2 cloves garlic ( 11g)
1/4 cup chopped cilantro (about 12g )
Salt to taste
1 tbsp olive oil

 

For Grilled Guacamole:

3 ripe avocados
1/2 medium white onion, chopped (approximately 30g)
10g cilantro (about 2 tbsp chopped)
Juice of 1/2 lime (approximately 1 tbsp)
Salt to taste

 

For Grilled Steak:

1 short rib piece
6 New York steak pieces
Salt to taste
Black pepper to taste

 

 

Supplies

2-3 lb natural briquettes 

High-Temperature Gloves

The Sizzling Pack large skillet or pan

A Blender

 

 

Preparation

Pastor Sauce

Step 1

Ignite your Keveri H1 using the Fast Grill Mode from 650°F to 700°F.

Step 2

Prepare the Salsa Tatemada

Mix 3 medium tomatoes, 1 medium white onion, 1 jalapeño, 1 habanero chili, and 2 cloves of garlic in a bowl. Drizzle with 1 tablespoon of olive oil and toss to coat.

Place the vegetables on the grill grates and grill for approximately 5 minutes or until they are charred. Remove from the grill and let them rest. At last, blend the sauce adding salt and 1/4 cup of chopped cilantro to the grilled vegetable mixture. Blend until smooth and set aside.

 

Step 3

Whipe up the grilled guacamole

Cut 3 ripe avocados in half and remove the pits, place the avocado halves on the grill, flesh side down and grill for 3-4 minutes or until charred. Remove from the grill and let them cool to room temperature.

Mash the grilled avocados with a fork in a bowl. Add 1/2 medium white onion (chopped), 2 tablespoons of chopped cilantro, the juice of 1/2 lime, and salt to taste. Mix well and set aside.

 

Step 4

Season and Grill the Meat

Adjust the temperature to 700°F while you season 1 piece of short rib and 6 pieces of New York steak with salt and black pepper. Place the New York steak pieces on the grill racks aiming at a 700and grill for 5-6 minutes on each side or to your preferred doneness. Add the short rib to the grill and grill for 4-5 minutes on each side. Remove the meat from the grill and let it rest for a few minutes. Finally, slice the meat into thin pieces

 

Cook's Notes:

For an extra burst of flavor, try marinating your steak in a mixture of olive oil, garlic, and fresh herbs for at least 30 minutes before grilling. This will enhance the taste and tenderness of the meat, making your steak tacos even more delicious. Also, don’t forget to let the steak rest for a few minutes after grilling to lock in the juices.

 

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How To Light Up Your Keveri H1 for the Fast Grill Mode

Fast Grill Mode Mode Ignition