Description
Upgrade taco night with this grilled steak tacos recipe, featuring spice-rubbed ribeye, a creamy sauce and fresh salsa folded into a toasted flour tortilla.
Ingredients
- 1/4 cup mayonnaise
- 2 teaspoons sriracha chili sauce or 1 teaspoon hot pepper sauce
- 1/8 teaspoon sesame oil
- 1 medium ripe avocado, peeled and finely chopped
- 1/2 medium tomato, seeded and chopped
- 3 tablespoons sliced ripe olives
- 2 tablespoons canned whole kernel corn
- 2 tablespoons chopped sweet red pepper
- 2 tablespoons lime juice
- 4 teaspoons minced fresh cilantro
- 1 teaspoon kosher salt
- 1 teaspoon finely chopped onion
- 1 garlic clove, minced
- 1/4 teaspoon ground cumin
- 2 teaspoons pepper
- 2 teaspoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon seafood seasoning
- 1 beef ribeye steak (1 pound), trimmed
- 8 flour tortillas (6 inches)
- optional toppings: shredded lettuce, cheddar cheese and cotija cheese
Directions
- In a small bowl, combine the aioli ingredients. In another bowl, combine the salsa ingredients. Refrigerate until serving.
- Combine the pepper, oil, salt and seafood seasoning; rub over both sides of steak.
- Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand for 5 minutes.
- Meanwhile, grill tortillas until warm, about 45 seconds on each side. Thinly slice steak; place on tortillas. Serve with aioli, salsa and toppings of your choice.
