Ingredients:

8-oz. boneless Beef ribeye steaks, cut 1/2 to 3/4 inch thick, 2  cloves Garlic, minced, 1  canned Chipotle pepper in adobo sauce, drained and finely chopped, 2  tbsp Lime juice , 2  tbsp Olive oil , 3/4  tsp. Kosher salt or 1/2 tsp. salt, 1/2  tsp. Ground cumin , 1/2  tsp. Chili powder , 1/2  tsp. Dried oregano, crushed, 1/2  tsp. packed Brown sugar, 2  cups red and/or yellow cherry or pear, tomatoes halved, 1/4 cup Snipped fresh cilantro and 1/2  cup hopped Onion .

Method:

To prepare this steak dish, you first need to stir together ½ tsp kosher salt with cumin, chili powder, organic and brown sugar. Cover the both sides of steak with this mixture. Then, preheat an oven at medium heat and cook the steak in it for 10 minutes on medium heat.

To prepare the salsa for this dish, take a skillet and cook in it onion and garlic along with hot oil over medium heat. Then, mix in it tomatoes, chipotle, lime juice and ¼ tsp salt. Cook the mixture for about 1 minute and then take the mixture out in a bowl and mix in it cilantro.

Then, cut each streak in half and serve it with salsa.

Ingredients

4 tuna steaks, about 6 ounces each

1 teaspoon Szechuan peppercorns

1 tablespoon corn oil

1 teaspoon allspice berries

1/ 2 teaspoon white peppercorns

1/ 2 teaspoon black peppercorns

1/ 2 teaspoon salt

Method

First of all, crush the peppercorns with a meat pounder.

Brush the steaks well with oil from both the sides and sprinkle salt and crushed pepper.

After heating a cast iron pan for 2 to 3 minutes, place the steaks in it and cook over very high heat for about 1 to 1/ 2 minutes on both sides.

Cover the pan and remove from heat to let it stand for 3 to 5 minutes before serving.

The residual heat will continue cooking the steaks on their own. Serve hot.