Ribeye steak tacos paired with a fruity, spicy red onion habanero salsa served with warm fresh corn tortillas. The light fruity flavor and acidity of the salsa counterbalance the weighty beefy flavor and fattiness of the meat.
Keyword: beef, habanero, ribeye, tacos
Author: Andrés Carnalla
1/2large red onion
juice of 2 limes
1 1/2lbs.ribeye steaks
12small corn tortillas
Thinly slice the habanero chiles and onion.
Put the chile, onion, and salt into a jar or a mixing bowl. Squeeze the juice of the limes into the jar then stir to mix ingredients.
Salt both sides of the meat and allow to come to room temperature before cooking.
Preheat your pan or grill to medium-high and cook steaks for 4 minutes per side.
Allow the steaks to rest for 3 minutes then slice into 1/2" strips.
Warm the tortillas on a griddle or comal for 30 seconds per side.
Place 3 or 4 strips of beef on each taco and top with the red onion habanero salsa.
You can substitute any cut of meat that grills well.