{"id":34443,"date":"2015-05-04T10:31:18","date_gmt":"2015-05-04T15:31:18","guid":{"rendered":"http:\/\/agenciare.com\/?p=34443"},"modified":"2015-05-04T10:31:18","modified_gmt":"2015-05-04T15:31:18","slug":"cowboy-rib-eye-con-salsa-fresca-autor-jamie-purviance","status":"publish","type":"post","link":"https:\/\/mexpress.info\/index\/2015\/05\/cowboy-rib-eye-con-salsa-fresca-autor-jamie-purviance\/","title":{"rendered":"Cowboy Rib Eye con Salsa Fresca Autor: Jamie Purviance"},"content":{"rendered":"
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Cowboy Rib Eye con Salsa Fresca<\/h2>\n
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Autor: Jamie Purviance<\/p>\n<\/div>\n<\/div>\n

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4 porciones | Tipo de fuego: fuego alto directo (450\u00b0 a 550\u00b0F \u00f3 232\u00b0 a 287\u00b0C) | Tiempo de preparaci\u00f3n: 20 minutos | Tiempo de cocci\u00f3n: 6 a 8 minutos<\/p>\n

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Pasos de preparaci\u00f3n<\/h5>\n<\/div>\n<\/div>\n
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1<\/h2>\n<\/div>\n
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Mezcla los ingredientes de la pasta. Exti\u00e9ndela en ambos lados de los filetes. Permite que los filetes reposen a temperatura ambiente durante 15 a 20 minutos antes de asar.<\/p>\n<\/div>\n<\/div>\n

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2<\/h2>\n<\/div>\n
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Mientras tanto, combina los ingredientes de la salsa. Reserva a un lado hasta que est\u00e9s listo para servir.<\/p>\n<\/div>\n<\/div>\n

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3<\/h2>\n<\/div>\n
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Prepara tu asador para cocinar a fuego alto directo (450\u00b0 a 550\u00b0F \u00f3 232\u00b0 a 287\u00b0C).<\/p>\n<\/div>\n<\/div>\n

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4<\/h2>\n<\/div>\n
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Asa los filetes a fuego alto directo (450\u00b0 a 550\u00b0F \u00f3 232\u00b0 a 287\u00b0C), con la tapa cerrada, hasta que se cueza en su punto de cocci\u00f3n deseado, de 6 a 8 minutos para t\u00e9rmino medio, d\u00e1ndoles vuelta una vez. Retira los filetes del asador y d\u00e9jalos reposar de 3 a 5 minutos antes de cortarlos. Sirve caliente con la salsa.<\/p>\n<\/div>\n<\/div>\n

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Pasta<\/h5>\n
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1<\/h2>\n<\/div>\n
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cucharada sopera de aceite de oliva extra virgen<\/p>\n<\/div>\n<\/div>\n

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2<\/h2>\n<\/div>\n
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cucharaditas de chile ancho en polvo<\/p>\n<\/div>\n<\/div>\n

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2<\/h2>\n<\/div>\n
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cucharaditas de sal de mar<\/p>\n<\/div>\n<\/div>\n

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1<\/h2>\n<\/div>\n
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cucharadita de paprika<\/p>\n<\/div>\n<\/div>\n

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2<\/h2>\n<\/div>\n
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dientes de ajo exprimidos<\/p>\n<\/div>\n<\/div>\n

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\u00bd<\/h2>\n<\/div>\n
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cucharadita de pimienta negra molida<\/p>\n<\/div>\n<\/div>\n

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4<\/h2>\n<\/div>\n
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Rib Eye sin hueso, de 1″ de grosor cortando el exceso de grasa<\/p>\n<\/div>\n<\/div>\n

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Salsa<\/h5>\n
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2<\/h2>\n<\/div>\n
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jitomates maduros sin el coraz\u00f3n, finamente picado<\/p>\n<\/div>\n<\/div>\n

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\u00bd<\/h2>\n<\/div>\n
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taza de cebolla morada finamente picada<\/p>\n<\/div>\n<\/div>\n

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1<\/h2>\n<\/div>\n
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chile poblano chico desvenado y sin semillas finamente picado<\/p>\n<\/div>\n<\/div>\n

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1<\/h2>\n<\/div>\n
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chile jalape\u00f1o chico desvenado y sin semillas finamente picado<\/p>\n<\/div>\n<\/div>\n

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\u00bc<\/h2>\n<\/div>\n
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taza de hojas de cilantro fresco finamente picadas<\/p>\n<\/div>\n<\/div>\n

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2<\/h2>\n<\/div>\n
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cucharadas soperas de jugo fresco de lim\u00f3n<\/p>\n<\/div>\n<\/div>\n

<\/div>\n
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\u00be<\/h2>\n<\/div>\n
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cucharadita de sal de mar<\/p>\n<\/div>\n<\/div>\n

<\/div>\n
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\u00bd<\/h2>\n<\/div>\n
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cucharadita de pimienta negra molida<\/p>\n<\/div>\n<\/div>\n

<\/div>\n
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\u00bd<\/h2>\n<\/div>\n
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cucharadita de comino molido<\/p>\n<\/div>\n<\/div>\n

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1<\/h2>\n<\/div>\n
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diente de ajo exprimido<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Cowboy Rib Eye con Salsa Fresca Autor: Jamie Purviance 4 porciones | Tipo de fuego: fuego alto directo (450\u00b0 a 550\u00b0F \u00f3 232\u00b0 a 287\u00b0C) | Tiempo de preparaci\u00f3n: 20 minutos | Tiempo de cocci\u00f3n: 6 a 8 minutos Pasos de preparaci\u00f3n 1 Mezcla los ingredientes de la pasta. Exti\u00e9ndela en ambos lados de los […]<\/p>\n","protected":false},"author":1,"featured_media":34445,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-34443","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-local"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/mexpress.info\/index\/wp-json\/wp\/v2\/posts\/34443","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mexpress.info\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mexpress.info\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mexpress.info\/index\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mexpress.info\/index\/wp-json\/wp\/v2\/comments?post=34443"}],"version-history":[{"count":0,"href":"https:\/\/mexpress.info\/index\/wp-json\/wp\/v2\/posts\/34443\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mexpress.info\/index\/wp-json\/wp\/v2\/posts\/34445"}],"wp:attachment":[{"href":"https:\/\/mexpress.info\/index\/wp-json\/wp\/v2\/media?parent=34443"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mexpress.info\/index\/wp-json\/wp\/v2\/categories?post=34443"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mexpress.info\/index\/wp-json\/wp\/v2\/tags?post=34443"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}