Main Dishes
Ribeye Tacos
Main Dishes
Ribeye Tacos
Recipe courtesy of Modern Day Moguls
Prep Time: 5 minutesPT5M
Cook Time: 25 minutesPT25M
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 …
Ingredients
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
Preparation
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Mix dry spices together.
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Rub dry spice mix over ribeye, then slice into thin strips against the grain.
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30 minutes before serving, squeeze the juice of one lime over the steak.
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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.
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Prep remaining ingredients (slice limes, chop jalapeños, chop cilantro, dice cheese, slice avocados, and pour chimichurri sauce into bowls for serving).
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Cook steak in cast-iron fry pan for about 2 minutes on each side until internal temperature reaches 145°F or desired doneness.
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To make your taco, add any or all of the ingredients into a tortilla.
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Enjoy!