These are very easy grilled and delicious ribeye steak tacos. The sautéed onions and jalapeños just give it a nice sweetness and kick. My preferred cut is skirt steak for tacos but ribeyes just hit differently.
Here is a link to my seasonings https://www.spanglishasadero.com/ use code Fire10
Preheat your grill to 400 degrees and season the steak with your favorite steak seasoning. Then set aside.
-Now slice the red onion as thin as you can, and dice the jalapeño pepper. In a skillet add 1 tbsp cooking oil, along with the onions and jalapeños and add salt to season.
-While they are cooking, start to cook the ribeye to your liking. I turned the steak every 2 min until it reached an internal temperature of 125. I like mine med rare.
-The carry-over heat made it go to 135. While resting the steak for 5 min, place a cube of butter on top of the steak. While the steak is resting, roast the veggies for the salsa and then add to a blender and blend until smooth. Add salt to taste.
Now let’s assemble, I used flour tortillas that I warmed up for about 15 seconds per side lay down the sautéed onions and jalapeños, now the steak is cut into bite-size pieces, garnish with cilantro and finally with that roasted salsa.
Remove the onions and jalapeños once they look really tender. I highly recommend a meat thermometer to read the internal temperature of the meat. Also, you can use any cut of steak for this cook. I choose ribeye as it’s really tender.