Grilled Ribeye Tacos
Servings: 4 tacos
ingredients:
4 ea / Coyotas Tortillas
12 wt oz / Ribeye Steak
½ tsp / Garlic Powder
1 tbsp / Olive Oil
Salt & Black Pepper to Taste
2 ea / Avocados, Quartered
Cherry Tomato Chimichurri:
1 cup / Cherry Tomatoes, Sliced in rounds
1 ea / Green Onion, minced
1 ea / Garlic Clove, Peeled, minced
1 ea / Jalapeño, seeded, minced
2 tsp / Cilantro, Fresh, minced
2 tbsp/ Parsley, Fresh, minced
3 tbsp / Sherry Vinegar (sub Red Wine or Rice Vinegar)
½ cup / Olive oil or Avocado Oil
1 ea / Lime Juice, fresh squeezed
Salt & Black Pepper to Taste
Directions
- For Ribeye: Season Ribeye Steak with Olive Oil, Salt & Pepper and Garlic Powder and bring to room temperature. Preheat grill to med-high heat for 10 min. Once grill is hot, sear Ribeye on each side for 4-6 minutes for a Medium temperature. Once cooked, remove from grill and rest for 5 minutes.
- For Grilled Avocado: Place Avocado quarters directly on grill until you get grill marks. Remove and set aside for Tacos.
- For Cherry Tomato Chimichurri: Place all ingredients in salsa section in mixing bowl and fully combine. Check for seasoning if needed with Salt & Pepper.
- For Platting: Heat tortilla on stove, pan or oven until bubbles rise, remove and place on plate.
Slice Ribeye into ¼ inch thick slices and place on Tortilla. Scoop 1 grilled avocado quarter and place on steak. Finish with Cherry Tomato Chimichurri on top.