My dear husband is one of those people who can toss a few ingredients together and come up with a delicious recipe. One year Jim decided to make ribeye tacos for a Super Bowl party. I never knew tacos could be so good. After the first bite, I grabbed a pencil and paper to write down his list of ingredients.
As much as I love his original recipe, there are times I take shortcuts on the marinade, especially when I don’t have all the ingredients. (Like that time I thought I had a lime!) Montreal Steak Seasoning and soy sauce are a delicious alternative.
We prefer to grill the beef, but stir-frying works too.
Active time: 15 minutes Total time: 1 hour and 15 minutes
- Nothing special for this one
Serves 4 (2 tacos each)
- 3/4 lb ribeye steak, trimmed and sliced into 1/3-inch slices
- 8 corn tortillas, warmed
- 1 avocado, diced
- Cheddar cheese, shredded
- 1 can black beans, drained (optional)
- Pico de gallo or other salsa
- 1 tsp sea salt
- 1 tsp Hungarian paprika
- 2 tsp granulated garlic
- 1 tsp coarsely ground black pepper
- 1/3 cup red wine vinegar
- 1 tbsp lime juice
- Montreal Steak Seasoning, sprinkled on steak
- Soy sauce (regular or gluten-free), sprinkled on steak (I’ve never measured, but it’s probably about 1/4 cup.)
Combine the salt, paprika, garlic, pepper, and red wine vinegar in a small bowl. Trim fat from steak and slice into 1/3-inch thick strips. Add steak slices to marinade and let sit for 30 minutes to 1 hour.
To make the alternative marinade, trim fat from steak and slice into 1/3-inch thick strips. Sprinkle strips with Montreal Steak Seasoning and soy sauce. Let sit for 30 minutes to 1 hour.
It’s all the same from here:
Grill steak. The strips will cook quickly. Cook according to your preference for doneness. Top ribeye tacos with pico de gallo, avocado, black beans, and cheddar cheese, as desired.