Average Rating: 0TOTAL TIME: Prep: 25 min. Grill: 15 min.
YIELD: 4 servings.Ingredients
SPICY AIOLI:- 1/4 cup mayonnaise
- 2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
- 1/8 teaspoon sesame oil
AVOCADO-CORN SALSA:- 1 medium ripe avocado, peeled and finely chopped
- 1/2 medium tomato, seeded and chopped
- 3 tablespoons sliced ripe olives
- 2 tablespoons canned whole kernel corn
- 2 tablespoons chopped sweet red pepper
- 2 tablespoons lime juice
- 4 teaspoons minced fresh cilantro
- 1 teaspoon kosher salt
- 1 teaspoon finely chopped onion
- 1 garlic clove, minced
- 1/4 teaspoon ground cumin
STEAKS:- 2 teaspoons pepper
- 2 teaspoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon seafood seasoning
- 1 beef ribeye steak (1 pound), trimmed
- 8 flour tortillas (6 inches)
- Optional toppings: shredded lettuce, cheddar cheese and Cotija cheese
Instructions
- 1. In a small bowl, combine the aioli ingredients. In another bowl, combine the salsa ingredients. Refrigerate until serving.
- 2. Combine the pepper, oil, salt and seafood seasoning; rub over both sides of steak.
- 3. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand for 5 minutes.
- 4. Meanwhile, grill tortillas until warm, about 45 seconds on each side. Thinly slice steak; place on tortillas. Serve with aioli, salsa and toppings of your choice.
Nutrition Facts
2 tacos: 650 calories, 45g fat (10g saturated fat), 72mg cholesterol, 1843mg sodium, 35g carbohydrate (2g sugars, 4g fiber), 28g protein.
