Lime Marinated Rib Eye Tacos Recipes

STEAK TACOS

Steps:

• Preheat the oven to broil. You can also use a grill.
• Combine the lime juice and spices. Rub over the steak.
• Broil (or grill) for 5-6 minutes per side for medium-rare, or to your desired doneness. Let rest for 10 minutes and slice thin or chop into small pieces. You can also chop the steak into smaller pieces and cook it in a skillet. It will take 3-5 minutes in a hot skillet with about one tablespoon of oil.
• Warm the tortillas and top with cilantro and your other favorite toppings.

JALAPEñO AND LIME-MARINATED SKIRT STEAK TACOS

Steps:

• Marinate and cook the steak:
• Combine jalapeño, garlic, cilantro, lime juice, oil, salt, pepper, and cumin in a large resealable bag or bowl. Add steak and toss to coat; if using bowl, wrap with plastic. Marinate at least 30 minutes at room temperature or chill up to overnight in refrigerator, tossing occasionally.
• Let steak sit at room temperature 30 minutes before cooking if chilled. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, scraping off any bits that cling to meat; discard marinade. Grill steak 2-3 minutes per side for medium rare. Let rest 10 minutes before thinly slicing against the grain.
• Assemble the tacos:
• Warm tortillas in a microwave, oven, or over a gas flame. Divide steak among tortillas, then top with salsa, avocado, sour cream, queso fresco, if using, cilantro, and onion. Serve with lime wedges alongside.
• Do Ahead
• Steak can be marinated 1 day ahead; keep chilled.

LIME-MARINATED RIB EYE TACOS

Steps:

• The relish--put the onions, cilantro, orange and lime juice, vinegar, and salt in a small bowl.
• Mix well to combine; cover and leave to marinate in the refrigerator for at least 4 hours, but preferably overnight.
• Return to room temperature before serving.
• Steaks--combine the lime juice, cumin, and salt in a shallow dish large enough to hold the steaks in a single layer.
• Add the steaks and toss to coat evenly.
• Cover and leave to marinate in the refrigerator at least 4 hours, but preferably overnight.
• Return to room temperature before cooking.
• Heat the oil in a grill pan/griddle set over high heat or preheat the barbecue.
• Cook the steaks for 4-5 minutes on each side depending on the thickness of the steaks.
• Season lightly with salt and let stand for 5 minutes before slicing thinly on the diagonal.
• To serve, spread each tortilla with a thin layer of guacamole.
• Add a generous helping of steak and top with a spoonful of onion relish.
• Serve immediately with sliced tomatoes and extra guacamole.

MARINATED RIB-EYE ROAST

Steps:

• Combine first 8 ingredients, mixing well.
• Place roast in a large shallow dish; pour wine mixture over roast.
• Cover and marinate 8 hours in the refrigerator, turning occasionally.
• Remove roast from marinade; discard marinade.
• Place roast in a shallow pan; insert meat thermometer, making sure it does not touch fat.
• Bake at 325 degrees for 2 hours or until thermometer registers 140 degrees (rare) or 160 degrees (medium).