Ribeye Steak Tacos: Quick & Easy!
A flavorful and incredibly quick recipe for tender ribeye steak tacos, perfect for busy weeknights or a casual gathering. Inspired by classic Mexican street food, these tacos bring rich, savory flavors to your table with minimal effort.
Ingredients
- 1 lb ribeye steak thinly sliced against the grain
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp chili powder
- 0.25 tsp cumin
- 0.25 tsp garlic powder
- 12 small corn tortillas warmed
- 0.5 red onion finely diced
- 0.25 cup fresh cilantro chopped
- 2 limes cut into wedges
- 0.25 cup cotija cheese crumbled (optional)
Instructions
- Pat the ribeye steak slices dry with paper towels. In a bowl, toss the steak with olive oil, salt, black pepper, chili powder, cumin, and garlic powder until evenly coated.
- Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add the seasoned steak in a single layer, working in batches if necessary to avoid overcrowding. Cook for 1-2 minutes per side for medium-rare, or until desired doneness.
- While the steak cooks, warm your corn tortillas. You can do this by placing them directly over a gas burner for 10-15 seconds per side until lightly charred and pliable, or by heating them in a dry skillet for about 30 seconds per side.
- Assemble the tacos: Place a generous portion of cooked ribeye steak onto each warm tortilla. Top with finely diced red onion, fresh cilantro, and crumbled cotija cheese, if using. Serve immediately with lime wedges for squeezing.
Notes
For extra flavor, you can marinate the steak for 30 minutes to an hour in a mixture of lime juice, olive oil, and the dry spices. Warm tortillas directly over a gas flame or in a dry skillet for a soft, pliable texture. Customize your toppings with avocado slices, a dollop of sour cream, or your favorite salsa.