Grilled Rib-Eye Tacos
April 30, 2024 • 0 comments
- Cook Time:
- Servings: 8+
Ingredients
- (2lbs) Ribeye Steak
- (1 tsp. each) Salt and Peper
- 2 serrano peppers
- 1 1-inch-thick slice of a large white onion
- 5 tomatillos, peeled and rinsed
- 3 garlic cloves, skin on
- Small handful of cilantro
- Juice of 1 to 2 limes
- Salt, to taste
- 1/2 cup reserved beef fat
- 1 large white onion, sliced thin
- Salt, to taste
- 2 large ripe avocados, peeled and cubed
- Juice of 1 to 2 limes
- Salt, to taste
Directions
- For the Rib Eye:
Trim fat from the steaks and reserve for onions. Bring steaks to room temperature (roughly 30 minutes). Season with salt and pepper. Heat grill to medium-high. Grill steaks over direct heat for 4–5 minutes per side to medium rare. Remove to platter, tent with foil, and let rest for 15 minutes. When ready to serve, slice across the grain into strips.
- For the Salsa:
Place first four ingredients onto grill alongside steaks, turning until evenly charred (about 4 minutes for the garlic, 8–10 for the rest). Set aside to cool. Remove stems from peppers. Squeeze roasted garlic out of the skin. Place roasted vegetables and cilantro into food processor. Pulse until well blended, but still slightly coarse. Add lime juice and salt to taste.
- For the Onions:
Place beef trimmings in a sauté pan on medium heat until fat renders, stirring occasionally. After about 10 minutes, you should have about 1/3 cup liquid fat. Remove leftover bits and discard. Add onion, reduce heat to medium-low, and cook for about 15–20 minutes, stirring occasionally, until tender. Drain excess fat and add salt to taste. (This can be done up to a day in advance; refrigerate cooked onions in an airtight container.)
- For the Avocado:
Mash avocado with a fork, and add lime juice and salt, stirring to blend.
- To assemble tacos:
Heat 12 corn or flour tortillas for a minute or so on each side in a hot pan and keep warm in a tortilla holder or inside a folded kitchen towel. Fill with a few slices of meat and a spoonful of cooked onions, and top with avocado and salsa.
