Hearty, Healthy, and oh so EASY Ribeye Tacos

Hearty, Healthy, and Oh So Easy Ribeye Tacos

Your Taco Tuesday Needs THESE! 

Directions for preparing ribeye:

  • 2 boneless ribeye steaks.
  • Trim the fat, then dry with a paper towel.  
  • Bring steaks to room temperature. 
  • Season with salt and pepper.
  • Heat oven to high broil.
  • Sear rib-eyes in splash of olive oil on high heat in non-stick pan for 2 minutes per side. 
  • Finish in oven for 3-4 minutes on high broil.
  • Remove from oven and allow to rest for 7-10 minutes.  This helps keep the juices in the meat. 
  • Slice thinly against the grain. 
Vegetable filling ingredients:
  • 3/4 cup sliced white onion
  • 1 julienned poblano pepper  
  • 1 jalapeno pepper, finelly chopped
  • 3 cloves of garlic, finely chopped
  • Small bunch of cilantro, minced
  • Sliced lime wedges 
  • Salt, to taste
  • 2 Tablespoons red wine vinegar


  1. Sweat onions in pan with olive oil
  2. Once onions are translucent, add poblano & jalapeno pepper to pan.
  3. Add minced garlic.
  4. Finish with red wine vinegar, cook 1 minute longer. 
  5. Set aside. 


    • 2 large ripe avocados 

    • 1 handful of minced cilantro  
    • Juice from 1 lime
    • Salt, to taste
    • 1/2 cup Queso fresco crumbled. 

     To assemble tacos:

    • Heat tortillas in skillet on low heat.
    • Once warm, spread the avocado on tortillas.
    • Add the grilled thinly sliced ribeye.
    • Top with the salsa and queso fresco. 

    Recipe by Chef Patrick Dever

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