Dinner for two on most days can take some planning. It took me quite a while to scale down my portions when I was learning to cook for two. We would have leftovers for a week of the same dish! That never happens these days since I have learned to get creative with our meals. And it’s not often that we enjoy ribeye steak, but once in a while we do. One pack of ribeye steak, two different meals. On the first night, I prepared the steak as directed. But, instead of tacos, I prepared a red wine reduction sauce. I simply served it over the some sliced steak with a fresh salad on the side. For the second day, I sauted peppers and onions and we enjoyed some great ribeye tacos. You really don’t need a large portion of meat when you are combining it with the peppers and onions. Serve with your favorite salsa, a quick guacamole and cilantro and dinner is on.
Ribeye Steak Tacos
Tips~ My new favorite way to enjoy tacos with a crunchy, almost tostada like, tortilla on the inside. Then a soft tortilla o the outside. The best of both a crunchy and soft taco, all in one. Hearty tacos for sure!
1 1/2 pounds ribeye steak
1 1/2 teaspoons coarse sea salt
1 teaspoon peppercorns
1/2 teaspoon cumin seeds
1/2 teaspoon oregano
1/2 teaspoon red pepper flakes
*you can also use ground spices if you like
You will also need
1 large poblano pepper, sliced
2 jalapeños, sliced
1 small red onion, sliced
Splash of red wine vinegar
*Tortillas, cilantro, salsa verde and guacamole for tacos!
1. Bring your steak to room temperature for about 20 minutes. Using a mortar and pestle or molcajete, grind the spices listed to create a blend. Season the steak lightly on both sides. Slice your peppers and onions, set aside.
2. Preheat a cast iron skillet to medium heat for a few minutes. Add 2 tablespoons of olive oil. Cook and sear steak for 6 minutes, turning halfway through cooking time. remove from pan and tent loosely with foil paper.
3. In that same cast iron pan, add the poblano, jalapeño and red onion. If you have some spice blend leftover, season the pepper/onion mix lightly. If not, use some more salt and fresh cracked pepper. Saute for 5 to 6 minutes, adding a little more oil if needed. Remove from heat.
4. Slice the steak thin and against the grain. Toss back into pan with pepper/onion mix. Add a splash of red wine vinegar. Serve with warm tortillas, salsa verde, guacamole and cilantro. Yields 4 servings.
Tomatillo Habanero Hot Sauce/Salsa
Tips~ When preparing an extra spicy hot sauce/salsa, I use this method for preparing. Only because I know we will not eat it fast enough and the vinegar preserves for much longer. Plus using the cornstarch slurry prevents the hot sauce from separating. A great taco calls for an extra spicy garnish, even if it’s just a little.
6 habanero (I added one serrano just because)
3 large tomatillos
2 cloves garlic
1/2 cup white vinegar
1/2 cup water
1 tablespoon cornstarch
3 tablespoons water
*mix the cornstarch with water until smooth, set aside
Salt to taste
1 tablespoon cilantro, finely chopped
*I also added juice of 2 key limes
Tips~Habaneros from my garden. If they too spicy for your liking, substitute serrano or jalapeño.
Carefully slice the habanero peppers and discard the stems. Dice the tomatillos, then slice the garlic. Add all those to the blender, plus the vinegar and water. Pulse to blend, then blend on high until desired consistency. Transfer to a saucepan and heat to medium. Season to taste with salt. iI will be hot(spicy). When it comes to a light simmer, whisk in the cornstarch slurry. Stir and cook for just another 2 minutes. Remove from heat and let cool at room temperature. Stir in the cilantro. Store in an airtight glass bottle or storage container in the refrigerator. It will keep for a few months. Yields about 1 1/2 cups.