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Recipes

Reversed Sear Ribeye Tacos with Avocado Salsa

Juicy, perfectly seared ribeye tacos are enhanced by the fresh spicy flavors of avocado salsa.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 4 people

Ingredients

Ribeye:

  • 2 ribeye steaks
  • 1 tablespoon avocado oil
  • salt
  • black pepper

Toppings and Tortillas:

  • 8 small corn tortillas
  • ½ cup cilantro
  • ½ cup red onion
  • 1 lime

Avocado Salsa:

  • 1 poblano pepper
  • 1 jalapeño pepper
  • 2 tomatillos
  • ¼ medium onion
  • 3 cloves garlic
  • 1 avocado
  • 1 tablespoon white vinegar
  • sea salt
  • black pepper
  • 1 tablespoon avocado oil

1 Food Prep

  • Rub oil on both sides of your steak, then season both sides with sea salt and black pepper.

  • In a bowl, combine together your poblano pepper, tomatillo, jalapeño, onion, garlic cloves and oil. Season your mixture with sea salt and black pepper.

2 Grill Prep

3 The Cook

  • Ribeye Steaks

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place your steaks on the cooler side of the grate, and let them cook for about 10 minutes on each side. Remove your steaks from the grill once they reach an internal temperature between 110–115°F and cover them with foil.

  • Turn your grill up to 600ºF (High Heat), and once your grill reaches temp, place your steaks directly above the coals, on the hotter side of the grate.

  • Sear your steaks for 2–3 minutes per side, or until they reach your desired doneness. The USDA recommends cooking steak until it reaches an internal temperature of 145°F on a digital meat thermometer.

  • Remove your steaks from the grill, cover them with foil and let them rest for at least 3 minutes before slicing against the grain.

  • Serve your steak in a warm tortilla, topped with cilantro, onion and avocado salsa. 
  • Avocado Salsa

  • Preheat your grill or oven to 375°F then cook your peppers until they’re blistered. Let your peppers cool completely before removing the seeds and coring them. 

  • In a blender, blend together your cored peppers, tomatillo, jalapeño, onion and garlic cloves. Then, add in your peeled avocado and vinegar and blend until smooth. Give your salsa a taste and add sea salt and black pepper as needed. Once your salsa is juuust right, place it into the refrigerator to cool before serving.

Chef Ronaldo Linares, on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

Reviews
4.3
6 Reviews
Rated 4 out of 5 by from Avocola with spicy are great together Mixing spicy okey flavors together are always a hit in our home.
Date published: 2023-08-26
Rated 5 out of 5 by from Reversed Sear Ribeye Tacos very tasty. I cut the rib eye a little smaller than suggested
Date published: 2023-08-18
Rated 5 out of 5 by from I love tacos And this recipe was a good one. I really liked the salsa and plan to use it with other things too.
Date published: 2023-07-23
Rated 3 out of 5 by from I;ve Had Better I wasn't a big fan of this recipe. I've had much better steak tacos that didn't take so much time to prepare.
Date published: 2023-07-16
Rated 4 out of 5 by from This is a game changer I made this once 2 weeks ago and I made it 2 More. Times since my kids and wife cannot get enough of it.
Date published: 2023-06-04
Rated 5 out of 5 by from Reversed sear ribeye tacos with avocado salsa I can't wait to try it tonight . My family loves tacos and this looks amazing!
Date published: 2023-05-26
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