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
Specialized One-Butt Kitchen Utensils:
- 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.
Okay, no ribeye, but we made do with–brace yourself–leftover homemade meatloaf, and we make really good meatloaf. 😉 We had all the other ingredients, and the tacos were delicious.
NOW we have ribeye on our grocery list to make the “real” thing.
I would have never thought of meatloaf tacos, especially since I haven’t had meatloaf in decades. Will you share your recipe with me?
Sounds delicious! As a pescatarian, I look forward to substituting the meat for fish, cooking it on the campfire and enjoying it fireside!
That sounds delicious! I love all kinds of tacos: fish, chicken, ribeyes, even Brussels sprouts.