Marinated Steak Tacos
These marinated steak tacos are so flavorful! One of my favorite summer recipes, but I’m known to enjoy them year round.
The Starting Five
Five things to know before making this dish!
You don’t have to use ribeye; it’s an expensive cut. You can also use skirt steak or flank steak, but just keep in mind they’ll have a different cook time and won’t be quite as melt-in-your-mouth.
I used a creamy jalapeño dressing for these tacos, which I found near the taco sauce in the grocery store. If you can’t find the exact thing, substitute anything that looks good!
Cotjia cheese adds big flavor here, but if you can’t find it, shredded mozzarella will also work.
I recommend using corn tortillas here for authentic tacos, but if flour tortillas are your favorite, I won’t judge you.
Garnishes like lime juice and cilantro are recommended, but not required!
Marinated Steak Tacos
Ingredients—Makes 5-6 tacos
1, 16-ounce ribeye (or steak of choice)
1/3 cup + 2 tablespoons of Jalapeño dressing
[Sea salt or kosher salt]
[Olive oil]
1/4 cup of chopped sweet onion
2 tablespoons of Cotija cheese
[Optional cilantro, for garnish]
5-6 corn tortillas
Directions
Season the steak with salt, then place it in a plastic bag. Pour 1/3 cup of the marinade over the steak, then let it marinate for 1 hour.
Add some olive oil to a pan, and sear the steak on medium heat for about 5-6 minutes per side. Sear the outer edges, too, for extra crisp. Remove the steak from the heat, and let it rest for 5-10 minutes.
Meanwhile, toast the tortillas either in the pan where you cooked the steak or over an open flame if you have a gas stovetop.
Slice the steak against the grain into quarter-inch thick pieces, then plate the tacos. Add the tortillas to a plate, then top with the steak, and evenly distribute the remaining jalapeño sauce. Then, add the Cotija, onions, and optional cilantro, and enjoy!
