Main Dishes

Ribeye Tacos

Main Dishes

Ribeye Tacos

Recipe courtesy of Modern Day Moguls
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4

Add a little spice to your week and some heat to your meat. When you start with ribeye steak, Taco Tuesday turns into Taco Wednesday, Thursday, Friday …


1½ pounds Aspen Ridge® Natural Angus Beef Ribeye Steak

1 Tbsp chipotle chili powder

1 Tbsp ground cumin

1/2 tsp salt

1/2 tsp garlic powder

1 tsp black pepper

8 corn tortillas

2 limes, small wedges

2 jalapeños

1/4 cup cilantro

1/2 cup cotija cheese

1 avocado

1/2 cup chimichurri sauce


  1. Mix dry spices together.
  2. Rub dry spice mix over ribeye, then slice into thin strips against the grain.
  3. 30 minutes before serving, squeeze the juice of one lime over the steak.
  4. Wrap a stack of five or less tortillas in a packet of aluminum foil and put in a preheated 350°F oven for 15-20 minutes, or until heated through. Note: You can do multiple packets of five tortillas all at the same time.
  5. Prep remaining ingredients (slice limes, chop jalapeños, chop cilantro, dice cheese, slice avocados, and pour chimichurri sauce into bowls for serving).
  6. Cook steak in cast-iron fry pan for about 2 minutes on each side until internal temperature reaches 145°F or desired doneness.
  7. To make your taco, add any or all of the ingredients into a tortilla.
  8. Enjoy!