Category
Tacos
Servings
4
Prep Time
3 hours
Cook Time
20 minutes
Author:
Matt Lott
Ingredients
For the Pickled Onions
-
½ red onion, thinly sliced
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1 teaspoon kosher salt
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3 limes, juiced
For the Chimichurri
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½ bunch flat-leaf parsley, finely chopped
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½ bunch cilantro, finely chopped
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2 cloves garlic, minced
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1 lemon, juiced
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½ cup olive oil
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½ teaspoon kosher salt
-
½ teaspoon black pepper
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½ teaspoon smoked paprika
For the Tacos
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2 (12-16 ounce) ribeye
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2 tablespoons Blackstone Street Taco Seasoning
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20 medium-sized corn tortillas
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16-ounces shredded Queso Chihuahua (V&V Supremo Brand works best)
-
Vegetable oil, for the griddle
-
Salsa, extra cilantro, and crema, to serve (optional)
Directions
For the Pickled Onions
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Combine onions, salt, and lime juice in a small jar or bowl. Stir until well mixed, then leave at room temperature for 3 hours until the onions are tender and neon pink.
For the Chimichurri
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Combine all of the chimichurri ingredients in a small mixing bowl. Stir until well mixed, taste, and adjust for salt and acidity if necessary.
For the Tacos
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Preheat Blackstone griddle to high heat. While the griddle is heating up, pat the ribeye dry with a paper towel and season with Blackstone Street Taco seasoning.
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Drizzle vegetable oil onto the griddle then lay the steaks out. Set a griddle press or heavy cast iron pan on top of the steaks to ensure it makes good contact against the griddle, giving you the best sear. Cook the steaks for 4 minutes per side then remove them from the griddle and rest for 4 minutes.
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Lower the heat on the griddle to medium-low. Evenly sprinkle the cheese onto the griddle into 20 portions. Top each portion with a corn tortilla. Cook for 2 minutes until the cheese is crispy underneath and stuck to the tortilla. Remove from the griddle.
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Slice the steak, then build the tacos. Top with pickled onions and chimichurri. Serve immediately.
Recipe Note
Feel free to adjust the steak cook time so that the steaks are cooked to your desired doneness.
