First, we’ll grill the vegetables for the salsa. Place the whole yellow cherry tomatoes, Roma tomato halves (cut side up), onion (cut side up) and whole jalapeño (if using) on a griddle or frying pan over medium-high heat.
After two minutes, or when the skin begins to blacken, flip the vegetables using kitchen tongs.
Break up the onion and roast for about two more minutes, or until all pieces are evenly charred.
Transfer veggies into a bowl and let cool.
Once the vegetables have cooled slightly, remove the onion from the bowl and dice. If you’re using a roasted jalapeño, do the same with the chili.
Sprinkle garlic powder and salt over the grilled tomatoes in the bowl and stir gently to combine. The salsa should be chunky.
Add the grilled onions and stir again. Your salsa is now ready!
First, we’ll sear the filet to seal in the juices. Place the ribeye on a grill, griddle or frying pan over medium-high heat and press salt onto the meat. Note: You can add the salt before placing on the griddle if you like.
After one minute, flip over the ribeye using kitchen tongs.
Sear the other side for one minute. Then remove the meat to a cutting board and let rest for 10 minutes so the juices can redistribute and the ribeye stays tender and moist.
Once the ribeye has rested, cut into 1-inch cubes with a sharp knife, using kitchen tongs to steady the meat.
Transfer the cubes to a plate or rimmed pan.
Add the ribeye pieces to a griddle or frying pan heated to medium-high.
Now pour the cooking oil over the meat. You can add as much as you like depending on how quickly it’s absorbed and how crispy you’d like the meat. For crispier meat, add oil as it’s absorbed.
Be sure to constantly stir the meat to ensure every side is good and crispy. This should take about 5 minutes.
Once fried, transfer back to your plate or rimmed pan.
Cut the cabbage in half and thinly slice only one half. Reserve the other half for another use.
Place the cabbage in a bowl of cold water to keep it crispy and to reduce the pungent taste.
After a few minutes, drain the cabbage completely and add it another bowl, along with the cilantro leaves.
Squeeze half the lime over the cabbage and cilantro, sprinkle with salt to taste and stir to combine.
Heat the corn tortillas on a griddle or in a frying pan for about 10 seconds each side.
Place the tortilla on your serving plate.
Pile about 10 chunks of the fried ribeye on the tortilla.
Next, spoon on the salsa and top with the cabbage garnish.
Take a big, crispy bite and enjoy!