Rib Eye Street Tacos

Taco Tuesday anyone?

Is anyone else a big fan of street tacos? These Ribeye Street Tacos are a great way to pump up your Tuesday (or any day). Citrusy, mojo-inspired flavors meets carne asada. 100% juicy and delicious! I'll say that I surprised myself with this flavor profile and how well it turned out. Pair this dish with some cilantro-lime and a margarita!

I hope you enjoy this recipe as much as I do. Stay NashFUL!

The marinade:

1 navel orange, zested & juiced
1 lime, zested & juiced
4 garlic cloves, pressed
2 tbsp fresh cilantro, finely chopped
2 tbsp apple cider vinegar
1 tbsp extra virgin olive oil
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/2 tbsp cumin
1/2 tbsp dried oregano
1/2 tbsp Ancho chili powder
1-1/2 tsp red pepper flakes
1/2 tsp salt
1/4 tsp ground pepper

The steak:

1 lb rib eye steak
Olive oil spray

The slaw:

1/4 head green cabbage, sliced into thin ribbons
2 carrots, cut into matchsticks
1/2 tbsp Whole 30 mayo (can substitute with regular mayo, greek yogurt, or sour cream)
1 tbsp apple cider vinegar
2 tbsp reserved marinade

The cilantro-lime rice:

1 cup Jasmine or Basmati rice
2 cups water
1 lime, juiced
1/2 cup fresh cilantro, finely chopped
1/4 tsp salt
1/2 tbsp Kerrygold unsalted butter

The finishing touches:

12 small corn tortillas
3 tbsp Cotija cheese, crumbled
1 lime, cut into wedges

Let's get cooking:

Combine the marinade ingredients in a bowl, reserve 2 tbsp in a small bowl, and set aside.
With a sharp knife, slice the rib eye into 1/4 inch thick planks.
Place the rib eye and marinade in a gallon-sized Ziploc bag, seal, and massage the marinade into the steak. Set in fridge for at least an hour.
While the steak marinates, combine the cabbage, carrots, mayo, apple cider vinegar, and marinade.
Toss the slaw, place in an airtight container, & place in fridge for at least 30 minutes to let the flavors meddle.
Place a medium saucepan on medium heat; add the rice, water, and salt to the pan. Cover and bring to a boil then turn the heat to low. Fluff with a fork and let the rice cook until the water is fully absorbed.
Take the rice off the burner, add the lime, cilantro and butter, mix, and set aside.
Place a large skillet on high heat.
Toast the tortillas for 1 minute each side & place on a paper towel lined plate.
Turn the heat to medium-high, lightly coat the pan with olive oil spray and cook the rib eye in the marinade to desired doneness:
1 minute per side for medium
1 & 1/2 minutes per side for medium-well
2 minutes per side for well-done
Time to assemble your plate! Fill a tortilla with the steak, layer in crumbled Cotija juice, and top with a bit of slaw. Serve your tacos with a side of rice and enjoy!

@nashfully.alyssa When you realize tomorrow is taco Tuesday 🎉 New recipe will be on the blog at 12pm CST on 1/18/22. www.nashfullyalyssa.com #bigenergy #tacotuesday ♬ Big Energy - Latto

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