Grilled Steak Tacos

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.

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