Steak Tacos with Avocado Salsa | CookOS

Steak Tacos

Name: Steak Tacos with Avocado Salsa
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lbs thinly sliced ribeye steak; Coarse salt, to taste; Black pepper, to taste; 1 tbsp lard; 12 corn tortillas; 1/2 cup avocado salsa, for serving; 1/4 cup cilantro, chopped, for serving; 1/2 cup pickled red onions, for serving

These steak tacos feature thinly sliced ribeye seared on a hot griddle and served in warm corn tortillas with fresh avocado salsa and pickled onions. The high-heat sear creates a flavorful crust while keeping the meat tender.

🌍Mexican 🏷️Steak tacos 🏷️Tacos 🏷️Ribeye steak 🏷️Carne asada

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

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Ingredients

1.5 lbs thinly sliced ribeye steak
Coarse salt, to taste
Black pepper, to taste
1 tbsp lard
12 corn tortillas
1/2 cup avocado salsa, for servingoptional
1/4 cup cilantro, chopped, for servingoptional
1/2 cup pickled red onions, for servingoptional

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Instructions

1
Season the thinly sliced ribeye steaks generously on both sides with coarse salt and black pepper. Press the seasoning into the meat.
2
Set the seasoned steaks aside and allow them to rest for a few minutes.
3
Heat a griddle (comal) or large skillet over medium-high heat. Add the lard and allow it to melt and get very hot, until it just begins to smoke.
4
Carefully place the steaks on the hot griddle. Cook for about 2 minutes per side, or until cooked to your liking.
5
While the steak is cooking, place the corn tortillas on the griddle to warm them through.
6
Once cooked, remove the steaks and tortillas from the griddle. Allow the steak to rest for a minute before serving.
7
For easier eating, you can chop the cooked steak into small, bite-sized pieces.
8
To assemble, place a portion of steak onto a warm tortilla. Top with avocado salsa, chopped cilantro, and pickled red onions.

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Tips & Notes

Pro tips

Pat the sliced ribeye completely dry before searing; moisture prevents a proper crust and causes steaming instead of browning.
Season generously with coarse salt and black pepper just before cooking; this draws out the beef's natural flavors without making the meat tough.
Sear in batches on the hot griddle without crowding—overcrowding drops the temperature and creates steam instead of a crust.
Pull the steak off heat when still slightly underdone; carryover cooking will continue as it rests briefly before serving.

Substitutions

Lard → vegetable oil or butter (note: lard adds traditional flavor and higher smoke point)
Avocado salsa → fresh salsa verde or pico de gallo
Pickled red onions → fresh white onion slices or grilled onions

Storage & make-ahead

Cooked steak keeps refrigerated for up to 3 days; reheat gently on the griddle with a little oil. Assemble tacos fresh to order.

Equipment

griddle or flat-top skillet

Common Questions

How thin should I slice the ribeye?

Slice the ribeye thin enough that it cooks through in 1-2 minutes per side on a hot griddle—roughly 1/8 to 1/4 inch thick. Partially freezing the steak for 30 minutes makes slicing easier.

Can I use a different cut of beef?

Yes. Flank steak, skirt steak, or sirloin work well. Avoid very lean cuts; ribeye's fat content keeps the meat tender and flavorful.

How do I warm corn tortillas without drying them out?

Wrap them in a damp kitchen towel and warm over a flame or in a dry skillet for 15-20 seconds per side just before serving.

Can I make the avocado salsa ahead?

Prepare components separately and assemble just before serving to prevent the avocado from browning. Pickled onions keep refrigerated for up to 2 weeks.