Grilled Ribeye Tacos with Spicy Cilantro Crema

There is no doubt that tacos are some of the best hand-held food out there. They come in all shapes and sizes and are packed full of flavor in just one bite. My recipe is extremely easy and yields restaurant quality and flavor! There are only 3 components to this taco!

The Ribeye

The meat is so easy to make and only requires two ingredients, the ribeye and the seasoning. I used a fajita steak seasoning, but you can truly use whatever you want! I let my ribeye sit out for about 40 minutes to let it come to room temp. Then, I seasoned generously with my spices!

Place your ribeye on the grill on medium to high heat. Cook preside about 6-8 minutes depending on your thickness and preferred donees. I cooked my steak about 7-8 minutes a side for a 1 1/2 inch steak and got it to medium rare. You can also check via thermometer. I like my steak around 135-138 F. Once your steak is cooked, remove from heat and set aside for at least 10-15 minutes. Add some of your butter from your fajita veggies for more flavor while resting. (We will get to this part!)

Fajita Veggies

This part is also so simple. On the grill on direct heat, add your cast iron, 1/2 stick of butter, 2 tbsp of minced garlic, chopped onion and bell pepper. Keep an eye on your veggies as the steak cooks and occasionally give them a stir. The butter will melt and continue to cook them in the skillet. Use some of the left over garlic butter to baste your steak. It adds even more flavor!

Spicy Cilantro Crema

The sauce is the most important part of the taco. Simply add 1/2 cup sour cream to a blender with 1 juice of a lime, 1 whole jalapeño with seeds. 1/4-1/2 cup cilantro, and seasoning (I used a salt and pepper steak seasoning.) Give this a good blend and set aside. If sauce is too watery, mix in more sour cream. If sauce is too thick, mix in more lime juice!

Lastly, assemble your tacos with the tortillas that your can warm up on the grill, ribeye, veggies, and crema.