Ribeye Steak Tacos

Ingredients

Ribeye Tacos Ingredients

• 2 16oz. Ribeye Steaks, 1-inch thick
• 1 cup pineapple juice
• ⅔ cup soy sauce
• ⅓ cup water
• Course sea salt, to taste
• Course ground pepper or fresh ground, to taste
• 12 flour tortillas

Fresh Guacamole Ingredients

• 4 ripe avocados
• ½ cup onion, diced
• 3 garlic cloves
• 1 lemon, juiced
• 1 tsp. Kosher salt
• ¼ tsp. ground black pepper

Pico de Gallo Ingredients

• 6 vine ripe tomatoes or 8 romas, chopped
• ½ small white onion, diced
• 3-5 jalapeños, minced
• 1 bunch cilantro, chopped
• 1 lemon, juiced
• 2 tsp. Kosher Salt
• 1 tsp. garlic, minced
• ¼ tsp. Ground black pepper

Red Sauce Ingredients

• 1 12oz. can diced tomatoes, drained
• ¼ large onion, diced (about 1 ¼ cup)
• 1-2 jalapeños, minced
• 2 cloves garlic, minced
• ½ -1 Bunch cilantro
• ½ lemon, juiced
• ½ tsp. sugar
• ½ tsp. Kosher salt

Salsa Verde

• 1 lb. tomatillos, roughly chopped
• 1-2 serrano peppers
• 1 bunch cilantro
• 1 Tbsp. lime juice
• ½ tsp. Kosher salt
• 1-2 ripe avocados

Preparation

Preparation

1. Step 1

   Pour marinade ingredients into a food safe bag. Place steaks in bag. Marinate for 30 minutes-1 hour in the refrigerator. In the meantime, prepare the sauces

Pico De Gallo

1. Step 1

   In a small bowl, stir together all ingredients. Set aside.

Red Sauce

1. Step 1

   place all red aauce ingredients in a blender or food processor. Pulse until combined. Set aside.

Salsa Verde

1. Step 1

   Place all salsa verde ingredients in blender or food processor. Pulse until combined. Set aside.

Guacamole

1. Step 1

   In a small bowl, mash avocados until chunky. Add remaining ingredients, and combine. Set aside.

Tacos

1. Step 1

   Preheat gas or charcoal grill to 400°F. Remove steaks from marinade and discard remaining marinade. Place steak on oiled grates and grill for approximately 5 minutes on one side, or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for approximately 5 minutes or until internal temperature reaches 135°F with meat thermometer inserted into the thickest part of the steak. Transfer steak to a plate and let rest for 5-10 minutes before thinly slicing against the grain.

2. Step 2

   Assemble the tacos. Spread the tortillas accross a platter. Spread guacamole on each tortilla. Divide steak slices among tortillas. Top with sauces, as desired. Serve.