Ribeye Tacos Recipe
Recipe information
Make Ribeye Tacos in just 45m. Served with black beans and Mexican salad
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Ingredients
Steak & Marinade
Tortillas & Toppings
Black Beans
Mexican Salad
Steak & Marinade
1. Prepare the marinade and steak
In a medium bowl combine 2 tbs olive oil, 2 tbs fresh lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 2 minced garlic cloves, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp minced chipotle in adobo (if using). Stir to combine. Add sliced ribeye and toss to coat evenly. Let marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours (bring to room temperature 20 minutes before cooking).
2. Cook the steak
Heat a large cast-iron skillet or grill pan over high heat until very hot (about 3–5 minutes). Add a light coat of oil to the pan. Working in a single layer, sear the marinated ribeye strips 1–2 minutes per side until browned and cooked to medium-rare/medium (internal temp ~125–135°F / 52–57°C) — total cook time will be about 3–4 minutes depending on thickness. Avoid overcrowding; cook in batches if necessary. Transfer cooked steak to a plate and let rest 5 minutes, then slice any larger pieces thinner if needed.
Black Beans
3. Sauté aromatics
In a medium saucepan heat 1 tbs olive oil over medium heat. Add 1 small finely diced onion and sauté until translucent, about 4–5 minutes. Add 1 minced garlic clove and 1 tsp ground cumin; cook 30 seconds until fragrant.
4. Simmer the beans
Add the drained and rinsed black beans and 1 cup chicken or vegetable broth. Stir to combine and bring to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally. Use the back of a spoon or a potato masher to lightly mash about one-third of the beans to thicken the mixture to a creamy but still chunky consistency.
5. Finish
Season with 1 tsp salt and 1/2 tsp black pepper to taste. Stir in 2 tbs chopped cilantro. Keep warm until serving.
Mexican Salad
6. Make the dressing
In a small bowl whisk together 3 tbs olive oil, 2 tbs fresh lime juice, 1 tsp honey or agave, 1/2 tsp salt and 1/4 tsp black pepper until emulsified.
7. Assemble the salad
In a large bowl combine 6 cups mixed greens, 1 cup halved tomatoes, 1 cup corn kernels, 1 diced avocado, 1/2 diced red bell pepper, 1/4 cup thinly sliced red onion and 2 tbs chopped cilantro. Drizzle dressing over the salad and toss gently to coat. Taste and adjust seasoning as needed.
Tortillas & Assembly
8. Warm tortillas
Warm 8 tortillas on a hot dry skillet or directly over a gas flame for 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.
9. Build the tacos
Lay a warm tortilla flat. Spoon 2–3 tablespoons of black beans down the center, add a portion of sliced ribeye (about 2 oz per taco), then top with diced white onion, a sprinkle of cilantro, crumbled cotija (about 1–2 tbs), pickled red onions or sliced radishes if using, and a squeeze of fresh lime. Repeat for remaining tortillas.
10. Serve
Serve tacos immediately alongside the warm black beans and a bowl of Mexican salad. Provide extra lime wedges and hot sauce if desired.
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