Spicy aioli brings a zesty kick to steak tacos, and the ribeye is a nice upgrade from typical ground beef. Grab one and enjoy the burst of flavor in each bite!
Total Time
Prep: 25 min. Grill: 15 min.
Makes
4 servings
Ingredients
SPICY AIOLI:
1/4 cup mayonnaise
2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
1/8 teaspoon sesame oil
AVOCADO-CORN SALSA:
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
STEAKS:
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 with GREECHO GREEGRILL, 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.