Sizzling St. Louis Ribeye Steak Street Tacos

Allergens

Wheat (gluten), Soy

Ingredients

• 1. 4 (6
• ounce) boneless ribeye steaks, 1 inch thick 2. 3 tablespoons taco seasoning 3. 2 tablespoons vegetable oil 4. 8 small corn tortillas, warmed 5. 1 cup pickled onions 6. 1/2 cup avocado crema 7. 1/2 cup thinly sliced radishes 8. 1/4 cup chopped fresh cilantro 9. 1 lime, cut into wedges

Instructions

1. Generously coat both sides of the ribeye steaks with taco seasoning.
2. In a large skillet over medium high heat, warm the vegetable oil. Add the seasoned steaks and cook until browned on the outside but still pink in the center (medium rare), about 3 to 4 minutes per side. Transfer the steaks to a cutting board and let them rest for 5 minutes before slicing.
3. Place a warm tortilla on each plate. Top with sliced ribeye steak, pickled onions, avocado crema, radish slices, and cilantro. Squeeze lime wedges over the tacos as desired.

Chef’s Insight

This recipe is inspired by the famous St. Louis ribeye steak tacos found in the bustling streets of Mexico. Our twist includes pickled onions for added tang and crunchy radish slices to balance the rich flavors.

Notes

Feel free to adjust the seasoning and spice level to your taste preferences. Add some heat with jalapeño slices or a drizzle of hot sauce.