All the sudden while grocery shopping in the middle of winter, my husband will mention how much he misses grilling outdoors. Ribe-eye steak tacos happen to be one of his favorites when it comes to steak tacos off the grill. My second favorite way to cook a steak is in my reliable cast iron skillet. It get’s alot of use during the winter months. It’s great for searing your favorite cut of meat, shrimp and scallops. Somehow, I have accumulated a small collection of cast iron “kitchen tools”, as I like to call them. I am not much into marinating thick cut steaks these days. Most times it’s simply sea salt and fresh cracked pepper for our steaks before they hit the grill or pan. I always have a container of chimichurri in my refrigerator. It is a sauce typically prepared with herbs, garlic, vinegar and sometimes lemon. I love chimichurri on steak! In today’s post I share with you a quick chipotle flavored sauce that I like to top my steak with as soon as it comes off the heat. It adds great flavor to that steak, almost like it has been marinated for hours. #welovetacos #tacoseverday
Rib-Eye Steak Tacos with Chipotle Salsa
Yields 2-3 Servings
1 pound rib-eye steak
fresh cracked pepper
For Chipotle Sauce: 1/3 cup grapeseed oil
3 tablespoons red wine vinegar
juice of 1/2 a lime or lemon
1 chipotle in adobo, minced
1 clove of garlic, minced
1/2 teaspoon Mexican oregano, crushed
1 tablespoon cilantro, finely chopped
Salt and pepper to taste
Tips~ Look for the more inexpensive cut of steak called Chuck-eye! Taste just like rib-eye to me!
Let the steak come to room temperature for at least 20 minutes. In a bowl, combine all the ingredients for chipotle marinade. Taste for salt and set aside.
Preheat cast iron skillet to medium for 3-5 minutes.
Season steak with salt and pepper on both sides.
Drizzle 2 tablespoons of oil into cast iron skillet.
Sear and cook steak for 3 1/2 minutes per side or until internal temperature reads 135 degrees F. If you like your steak more done, leave on for an extra minute per side.
Transfer steak to a plate and pour chipotle sauce over the top. Tent with foil and let rest for 5 minutes. Slice against the grain. Serve with warm corn tortillas. Garnish with chopped cilantro, onion, serrano, lime and chipotle salsa.
Click onto picture above to see full recipe for chipotle salsa on site!
If you cannot find the dried chipotles for the salsa, just use chipotles in adobo when you blend the salsa. To taste, of course. They can be spicy!
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