30 min serves 2-4

Steak Tacos

PREP: 5 min. ACTIVE: 15 min. PASSIVE: 10 min. DIFFICULTY Medium


  • 1 Pre Ribeye steak
  • 3 tortillas
  • 1 avocado
  • 1 jalapeno (sliced)
  • 1 red onion
  • queso fresco
  • cilantro
  • lime
  • hot sauce
  • salt
  • pepper
  • 2 cloves garlic
  • hot pepper flakes
  • rice vinegar
  1. Place a lightly oiled cast iron skillet on high heat. Pat dry one PRE Ribeye steak and generously season both sides with salt and pepper.
  2. Sear each side 4-5 minutes (medium rare) and let meat rest for 10 minutes.
  3. While meat rests, grill tortillas. Slice the strip steak, place on tortillas, and top with avocado, jalapeño, pickled red onions, queso fresco, cilantro, lime, and your favorite hot sauce.
  4. To make your own quick-pickled onions: Slice one red onion into rings.
  5. Place in mason jar with salt, pepper, two cloves of minced garlic, hot pepper flakes, and fill jar with rice vinegar (enough to cover onions). Seal with lid and shake up. Let pickle in refrigerator for one hour and they’re ready to use.
  6. Enjoy!


Amount per 100g