Ribeye Tacos Recipe

Trim and marinate

Pat the ribeye dry with paper towels. If the steak is thicker than 1 inch, slice it into two long pieces to fit the grill and make tacos easier to slice. In a small bowl whisk together 2 tbs olive oil, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin, 1 tsp garlic powder, and 1 tbs fresh lime juice. Rub the mixture all over the steak, cover, and refrigerate for at least 30 minutes and up to 2 hours.

Preheat and grill

Preheat a grill or cast-iron skillet to high heat (450–500°F / 230–260°C). Let the steak sit at room temperature 15 minutes before cooking. Brush the grill grates or skillet with a little oil. Grill the ribeye 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), 5–6 minutes per side for medium. Remove from heat and transfer to a cutting board. Tent loosely with foil and rest 8–10 minutes.

Slice

Slice the rested steak thinly across the grain into 1/8–1/4-inch strips. Keep warm while you prepare tortillas and toppings.

While the steak marinates or rests, thinly slice the red onion into half-moons. In a small saucepan combine 1 cup white vinegar, 1 cup water, 1 tbs sugar, 1 tsp kosher salt, 1 tsp dried oregano, and 1 tsp crushed red pepper flakes. Bring the mixture to a simmer, stirring to dissolve the sugar and salt. Place sliced onions in a heatproof jar or bowl and pour the hot pickling liquid over them. Press the onions down so they’re submerged. Let cool to room temperature, then refrigerate for at least 30 minutes. The curtido will develop more flavor after a few hours but is ready in 30 minutes.

Prepare the tomatillos: husk and rinse the tomatillos, then quarter them. Roast (recommended) or boil: place tomatillos, 1 jalapeño (stem removed for less heat), and 2 garlic cloves on a hot, dry skillet or under a broiler and char until softened and blistered, 6–8 minutes, turning as needed. Let cool slightly.

Blend the sauce: Transfer roasted tomatillos, jalapeño (seeded for milder sauce if desired), roasted garlic, 1 cup fresh cilantro, 2 tbs lime juice, 1 tsp olive oil, 2 tbs water, and 3 tsp kosher salt to a blender or food processor. Blend until smooth or to your desired texture. Taste and adjust salt, lime, or water to thin. Chill or keep at room temperature until serving.

Warm tortillas: Heat a small skillet over medium-high. Lightly brush each corn tortilla with vegetable oil and warm 20–30 seconds per side until pliable and slightly charred. Keep tortillas wrapped in a clean towel to stay warm.

Assemble tacos: Place 2–3 slices of sliced ribeye on each warmed tortilla (3 tacos total). Top each with a spoonful of onion curtido, a drizzle or spoonful of tomatillo verde sauce to taste, and a sprinkle of fresh cilantro leaves. Serve with lime wedges on the side for squeezing.

Serve: Serve immediately while steak and tortillas are warm. Leftover tomatillo sauce and curtido keep refrigerated for up to 4 days; steak is best eaten same day.