Black Angus Rib Eye Tacos Recipe
Make Black Angus Rib Eye Tacos Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak & Marinade
Toppings & Salsas
Tortillas & Serving
Method
Steak & Marinade
- 1
Trim and slice
If the rib eye has excess fat, trim large outer pieces leaving some marbling for flavor. Pat the steak dry with paper towels and set on a cutting board.
- 2
Prepare marinade
In a small bowl whisk together 2 tablespoons olive oil, 2 tablespoons fresh lime juice, 2 teaspoons minced garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1.5 teaspoons kosher salt, 1 teaspoon freshly ground black pepper and (optional) 1 teaspoon minced chipotle in adobo until combined.
- 3
Marinate steak
Place the rib eye in a shallow dish or resealable bag and pour the marinade over it, coating both sides. Marinate at room temperature for 20–30 minutes, or refrigerate up to 2 hours. If refrigerated, bring to room temperature 20–30 minutes before cooking.
- 4
Cook steak
Heat a cast-iron skillet or heavy-bottomed pan over high heat until just smoking (about 3–5 minutes). Add a light drizzle (about 1 tsp) of oil to the pan. Sear the rib eye 3–4 minutes on the first side without moving to develop a crust, then flip and cook another 3–4 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time +/- for desired doneness. For thicker steaks, reduce heat to medium-high after initial sear and continue cooking to temperature.
- 5
Rest and slice
Transfer the cooked steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute. Slice thinly against the grain into 1/8–1/4-inch strips for tacos.
Toppings & Salsas
- 6
Make quick pico-style salsa
In a bowl combine 1 cup diced roma tomato, 1/2 cup finely diced yellow onion, 1/2 cup chopped cilantro, 1/2 seeded and finely diced jalapeño, 1 tablespoon fresh lime juice and 1/2 teaspoon sea salt. Stir and taste; adjust lime or salt as needed. Refrigerate until ready to serve.
- 7
Prepare avocado and cotija
Slice the avocado just before serving to prevent browning. Place slices in a small bowl. Crumble 1/4 cup cotija cheese and set aside if using.
- 8
Prepare pickled onions (if not store-bought)
If making quick pickled red onions: thinly slice 1 small red onion and cover with a mixture of 1/2 cup vinegar (white or apple cider), 1/2 cup water, 1 tablespoon sugar and 1 teaspoon salt. Let sit at least 30 minutes; refrigerate up to 2 weeks. (If using store-bought, drain excess liquid.)
Tortillas & Assembly
- 9
Warm tortillas
Warm tortillas just before serving so they are pliable. Heat a dry cast-iron pan or griddle over medium-high heat and warm tortillas 20–30 seconds per side until soft with a few brown spots, or briefly char over an open flame. Alternatively, brush each tortilla lightly with 1 teaspoon vegetable oil and heat in a skillet 15–20 seconds per side for a slightly crisp edge. Keep wrapped in a clean towel to stay warm.
- 10
Assemble tacos
Place a warm tortilla on a plate. Arrange 2–3 ounces (about 1/4 cup) of sliced rib eye down the center. Top with a spoonful of pico-style salsa, a few pickled red onions, 2–3 avocado slices, and a sprinkle of crumbled cotija. Finish with a few cilantro leaves and a squeeze of lime wedge. Repeat for remaining tortillas.
- 11
Serve
Serve immediately while steak is warm and tortillas are pliable. Provide extra lime wedges, hot sauce or sliced jalapeños on the side.