Crispy Ribeye Steak Tacos

Juicy, crispy, pan-fried ribeye steak tacos, topped with a grilled tomato salsa, tangy cabbage and a cilantro garnish with a squeeze of lime juice.

📝 Ingredients

• 11 Yellow tomatoes ((yellow pear heirloom or other yellow cherry tomatoes))
• 1 Roma tomato (sliced in half lengthwise)
• 1/2 White onion
• 1 tsp Garlic powder
• Salt to taste
• 1 Jalapeño ((optional))
• 1 Ribeye steak ((1-inch thick))
• Cooking oil
• Salt to taste
• 1/2 handful fresh cilantro leaves
• 1/2 small Cabbage (thinly sliced)
• 1/2 Lime
• Salt to taste
• Corn tortillas

👨‍🍳 Instructions

1. 1--- Make the Salsa ---
2. 2First, we’ll grill the vegetables for the salsa. Place the whole yellow cherry tomatoes, Roma tomato halves (cut side up), onion (cut side up) and whole jalapeño (if using) on a griddle or frying pan over medium-high heat.
3. 3After two minutes, or when the skin begins to blacken, flip the vegetables using kitchen tongs.
4. 4Break up the onion and roast for about two more minutes, or until all pieces are evenly charred.
5. 5Transfer veggies into a bowl and let cool.
6. 6Once the vegetables have cooled slightly, remove the onion from the bowl and dice. If you’re using a roasted jalapeño, do the same with the chili.
7. 7Sprinkle garlic powder and salt over the grilled tomatoes in the bowl and stir gently to combine. The salsa should be chunky.
8. 8Add the grilled onions and stir again. Your salsa is now ready!
9. 9--- Cook the Ribeye ---
10. 10First, we’ll sear the filet to seal in the juices. Place the ribeye on a grill, griddle or frying pan over medium-high heat and press salt onto the meat. Note: You can add the salt before placing on the griddle if you like.
11. 11After one minute, flip over the ribeye using kitchen tongs.
12. 12Sear the other side for one minute. Then remove the meat to a cutting board and let rest for 10 minutes so the juices can redistribute and the ribeye stays tender and moist.
13. 13Once the ribeye has rested, cut into 1-inch cubes with a sharp knife, using kitchen tongs to steady the meat.
14. 14Transfer the cubes to a plate or rimmed pan.
15. 15Add the ribeye pieces to a griddle or frying pan heated to medium-high.
16. 16Now pour the cooking oil over the meat. You can add as much as you like depending on how quickly it’s absorbed and how crispy you’d like the meat. For crispier meat, add oil as it’s absorbed.
17. 17Be sure to constantly stir the meat to ensure every side is good and crispy. This should take about 5 minutes.
18. 18Once fried, transfer back to your plate or rimmed pan.
19. 19--- Prepare the Garnish ---
20. 20Cut the cabbage in half and thinly slice only one half. Reserve the other half for another use.
21. 21Place the cabbage in a bowl of cold water to keep it crispy and to reduce the pungent taste.
22. 22After a few minutes, drain the cabbage completely and add it another bowl, along with the cilantro leaves.
23. 23Squeeze half the lime over the cabbage and cilantro, sprinkle with salt to taste and stir to combine.
24. 24--- Assemble and Serve ---
25. 25Heat the corn tortillas on a griddle or in a frying pan for about 10 seconds each side.
26. 26Place the tortilla on your serving plate.
27. 27Pile about 10 chunks of the fried ribeye on the tortilla.
28. 28Next, spoon on the salsa and top with the cabbage garnish.
29. 29Take a big, crispy bite and enjoy!