Ribeye Asada Recipe

Make the marinade

In a medium bowl whisk together lime juice, orange juice, olive oil, soy sauce, minced garlic, ground cumin, dried oregano, smoked paprika, kosher salt, and black pepper until combined.

Marinate the steak

Place thinly sliced ribeye in a shallow dish or zip-top bag. Pour marinade over the steak, add chopped cilantro, toss to coat thoroughly so all pieces are covered. Refrigerate and marinate for at least 30 minutes and up to 4 hours (do not exceed 6 hours for thin slices).

Cook the steak

Heat a large cast-iron skillet or heavy-bottomed pan over high heat until shimmering. Add 1 tablespoon olive oil if pan is dry. Remove steak from marinade, letting excess drip off, and add to hot skillet in a single layer (work in batches if needed). Sear slices quickly, about 45–60 seconds per side, until browned and just cooked through. Total cook time should be about 2–3 minutes depending on slice thickness. Transfer cooked steak to a plate and let rest for 3 minutes, then chop into bite-sized pieces if slices are long.

Prepare scrambled eggs

In a bowl whisk together eggs, milk (or half-and-half), 1 teaspoon salt, and 1/2 teaspoon black pepper until homogenous and slightly frothy.

Cook eggs

Heat a nonstick skillet over medium-low heat and add 2 tablespoons butter. Once butter is melted and foamy, pour in egg mixture. Let eggs sit undisturbed for 10–15 seconds, then gently stir with a silicone spatula, folding from the edges to the center. Cook slowly, removing from heat when slightly soft (they’ll continue to set). Total cook time about 3–4 minutes for soft, creamy scrambled eggs. Taste and adjust seasoning if needed.

Warm tortillas

Warm tortillas one at a time in a dry skillet over medium heat for 20–30 seconds per side until pliable, or wrap in a damp paper towel and microwave 20–30 seconds.

Assemble burritos

Lay a warm tortilla flat. In the center place about 3–4 ounces (roughly 1/4 lb) of sliced ribeye asada, a generous scoop of scrambled eggs (about 1/6 of the batch), 1/4 cup shredded cheese, 2–3 tablespoons pico de gallo, and avocado slices. Add a dollop of sour cream or crema and a sprinkle of chopped cilantro. Add hot sauce if desired.

Fold burritos

Fold the bottom edge up over the filling, fold the sides in, and roll tightly to close. Place seam-side down on the skillet and toast over medium heat 1–2 minutes per side to crisp the tortilla and melt the cheese, pressing gently with a spatula.

Serve

Slice in half if desired and serve immediately with extra pico de gallo, sour cream, and optional sides (refried beans, breakfast potatoes).