Recipe courtesy of Cyleen Friman
1 hr 50 min
20 min
1 hr 30 min
4 servings


  • 4 rib-eye steaks
  • Grapeseed oil
  • Steak seasoning, to taste
  • 1 cup chopped onion
  • 1/4 cup chopped garlic
  • 1/4 cup jalapeno pepper, seeds removed
  • 1/2 cup chopped red bell pepper
  • 8 tomatoes
  • 3 tablespoons fresh ground cumin


Marinate steaks with oil and seasoning, sear on both sides until medium rare. Preheat 10-inch Dutch oven on open fire. Meanwhile, saute onions, garlic, jalapenos, and red peppers in Dutch oven with oil. Cut steaks in bite size pieces and add with the tomatoes and remaining seasoning. Cook with coals on top and bottom for at least 1 1/2 hours. Check every 15 minutes to make sure there is enough liquid. May have to add water or your favorite liquid. The longer you let simmer the more tender it will be.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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