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  • Total Time

    Prep: 25 min. Grill: 15 min.


  • Makes

    4 servings

  • Ingredients

  • SPICY AIOLI:
  • 1/4 cup mayonnaise
  • 2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
  • 1/8 teaspoon sesame oil
  • AVOCADO-CORN SALSA:
  • 1 medium ripe avocado, peeled and finely chopped
  • 1/2 medium tomato, seeded and chopped
  • 3 tablespoons sliced ripe olives
  • 2 tablespoons canned whole kernel corn
  • 2 tablespoons chopped sweet red pepper
  • 2 tablespoons lime juice
  • 4 teaspoons minced fresh cilantro
  • 1 teaspoon kosher salt
  • 1 teaspoon finely chopped onion
  • 1 garlic clove, minced
  • 1/4 teaspoon ground cumin
  • STEAKS:
  • 2 teaspoons pepper
  • 2 teaspoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon seafood seasoning
  • 1 beef ribeye steak (1 pound), trimmed
  • 8 flour tortillas (6 inches)
  • Optional toppings: shredded lettuce, cheddar cheese and Cotija cheese
  • Directions

  • In a small bowl, combine the aioli ingredients. In another bowl, combine the salsa ingredients. Refrigerate until serving.
  • Combine the pepper, oil, salt and seafood seasoning; rub over both sides of steak.
  • Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand for 5 minutes.
  • Meanwhile, grill tortillas until warm, about 45 seconds on each side. Thinly slice steak; place on tortillas. Serve with aioli, salsa and toppings of your choice.
  • Nutrition Facts

    2 tacos: 650 calories, 45g fat (10g saturated fat), 72mg cholesterol, 1843mg sodium, 35g carbohydrate (2g sugars, 4g fiber), 28g protein.
    Source: Read Full Article