Ribeye Steak Tacos
Ribeye Steak Tacos, a Ultimate Beef Loving Texan beef recipe, ready in 60 minutes, serves 6.
Recipe Courtesy Of:
Cook Time: 60 Minutes
Servings: 6
Ingredients: 35
Ingredients
Ribeye Tacos Ingredients
Fresh Guacamole Ingredients
Pico de Gallo Ingredients
Red Sauce Ingredients
Salsa Verde
Preparation
Preparation
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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
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Step 1
In a small bowl, stir together all ingredients. Set aside.
Red Sauce
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Step 1
place all red aauce ingredients in a blender or food processor. Pulse until combined. Set aside.
Salsa Verde
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Step 1
Place all salsa verde ingredients in blender or food processor. Pulse until combined. Set aside.
Guacamole
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Step 1
In a small bowl, mash avocados until chunky. Add remaining ingredients, and combine. Set aside.
Tacos
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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. Internal temperature will continue to rise to 145°F for medium rare. Transfer steak to a plate and let rest for 5-10 minutes before thinly slicing against the grain.
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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.
Nutrition Information
Ribeye Steak Tacos
Nutrition information per serving [2 Tacos]: 375 Calories; 104 Calories from fat; 11.6 g Total Fat (4 g Saturated Fat; 2.4 g Monounsaturated Fat); 44.3 mg Cholesterol; 912.7 mg Sodium; 42.5 g Total Carbohydrate; 0.03 g Dietary Fiber; 23.4 g Protein; 1.5 mg Iron; 229.01 mg Potassium; 0.03 mg Thiamin; 0.1 mg Riboflavin; 3.1 mg Niacin (NE); 0.3 mg Vitamin B6; 1.7 mcg Vitamin B12; 3.9 mg Zinc; 18 mcg Selenium; 0.3 mg Choline.
This recipe is an excellent source of Protein, Niacin (NE), Selenium, and Zinc. It is a good source of Vitamin B6.
Fresh Guacamole
Nutrition information per serving [1/6 of recipe]:
223 Calories; 177 Calories from fat; 20 g Total Fat (3 g Saturated Fat; 13.1 g Monounsaturated Fat); 0 mg Cholesterol; 330.2 mg Sodium; 13.5 g Total Carbohydrate; 9.3 g Dietary Fiber; 3 g Protein; 0.8 mg Iron; 680.6 mg Potassium; 0.1 mg Thiamin; 0.1 mg Riboflavin; 3 mg Niacin (NE); 0.4 mg Vitamin B6; 0 mcg Vitamin B12; 0.9 mg Zinc; 0.8 mcg Selenium; 20.4 mg Choline.
This recipe is a good source of Dietary Fiber and Vitamin B6.
Pico de Gallo
Nutrition information per serving [1/6 of recipe]: 27 Calories; 3 Calories from fat; 0.3 g Total Fat (0.04 g Saturated Fat; 0.1 g Monounsaturated Fat); 0 mg Cholesterol; 653 mg Sodium; 6 g Total Carbohydrate; 2 g Dietary Fiber; 1.3 g Protein; 0.6 mg Iron; 329.4 mg Potassium; 0.1 mg Thiamin; 0.1 mg Riboflavin; 0.9 mg Niacin (NE); 0.2mg Vitamin B6; 0 mcg Vitamin B12; 0.3 mg Zinc; 0.3 mcg Selenium; 9.4 mg Choline.
Red Sauce
Nutrition information per serving [⅙ of recipe]: 23 Calories; 1 Calories from fat; 0.1 g Total Fat (0.01 g Saturated Fat; 0.1 g Monounsaturated Fat); 0 mg Cholesterol; 307 mg Sodium; 4.7 g Total Carbohydrate; 1.6 g Dietary Fiber; 1 g Protein; 0.6 mg Iron; 218 mg Potassium; 0.02 mg Thiamin; 0.03 mg Riboflavin; 0.2 mg Niacin (NE); 0.1 mg Vitamin B6; 0 mcg Vitamin B12; 0.1 mg Zinc; 0.3 mcg Selenium; 3 mg Choline.
Salsa Verde
Nutrition information per serving [⅙ of recipe]: 160 Calories; 114 Calories from fat; 13 g Total Fat (1.8 g Saturated Fat; 8 g Monounsaturated Fat); 0 mg Cholesterol; 174.4 mg Sodium; 12.2 g Total Carbohydrate; 7.3 g Dietary Fiber; 2.7 g Protein; 1.2 mg Iron; 687.2 mg Potassium; 0.1 mg Thiamin; 0.2 mg Riboflavin; 3.3 mg Niacin (NE); 0.3 mg Vitamin B6; 0 mcg Vitamin B12; 0.8 mg Zinc; 0.9 mcg Selenium; 20 mg Choline.
This recipe is an excellent source of Dietary Fiber and Niacin (NE).
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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I always love preparing rib-eye in just about every cuisine related to this fabulous cut of meat !