Grilled Ribeye Tacos

Servings: 4 tacos


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


  1. 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.
  2. For Grilled Avocado: Place Avocado quarters directly on grill until you get grill marks. Remove and set aside for Tacos.
  3. For Cherry Tomato Chimichurri: Place all ingredients in salsa section in mixing bowl and fully combine. Check for seasoning if needed with Salt & Pepper.
  4. 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.