Ribeye Steak Tacos Recipe
Ribeye Steak Tacos are a great option to elevate a taco with the tender and delicious flavor of ribeye.
Servings: 4 people (2 tacos per person)
Cost: $25.00
Equipment
Ingredients
For the Reverse Sear Smoked Ribeye Steak:
- 1 pound Ribeye steak, 1 ½ inches thick
- 1 tablespoon extra virgin olive oil
- 1 tablespoon beef seasoning
For the Tacos:
- 8 corn tortillas
- ½ cup chimichurri sauce
- 1 avocado, sliced
Optional Taco Toppings:
- ¼ cup chopped cilantro
- ½ cup cole slaw
- ½ cup cotija cheese
- 2 limes cut into small wedges
Instructions
For the Reverse Sear Ribeye Steak:
- Preheat Smoker: to 160 degrees (we used cherry wood).
- Season Ribeye Steak: Coat the steaks with olive oil and then season the steak liberally.
- Smoke Steak: Place ribeye on the smoker, and cook 30-45 minutes, or until the internal temperature (IT) reaches 110 degree. Remove from the smoker and prepare for the grill for high heat.
- Grilling: Prepare your cooker for direct heat. In this case we used a simple kettle grill. Once the grill is HOT, place the steak over the hot direct heat for about 2 minutes at the most, then flip and cook another two minutes or until the steak reaches your desired the internal temperature (we aim for 125 - 130 degrees). Remove, let rest a couple minutes, then slice into thin strips.
For the Tacos:
- Warm up your corn tortillas.
- Load up the tortillas with a couple slices of the steak, a drizzle of chimichurri sauce, an avocado slice, and any other additional toppings.
Nutrition
Calories: 176kcal | Carbohydrates: 26g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 821mg | Potassium: 182mg | Fiber: 4g | Sugar: 2g | Vitamin A: 778IU | Vitamin C: 14mg | Calcium: 148mg | Iron: 1mg
