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2-Step Tacos

BeefGrillMexican

Time: 40 minutes

Yield: 4 servings

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About

Grab your partner and your best boots for dancin' because there's about to be a 2-Step Tacos hoedown! This is going to be the most delicious one yet! After a bite of these warm tortillas loaded with rosy slices of steak, piled with sweet avocado-corn salsa and creamy spicy aioli, you'll be swinging your partner 'round and 'round with every delicious crunch! Make sure to top them with all your favorite taco toppings for a boot-scootin' kind of time! Let the good times roll with these 2-Step Tacos!

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Ingredients

  • For the spicy aioli:
  • 1/4 cup mayonnaise
  • 2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
  • 1/8 teaspoon sesame oil
  • For the avocado-corn salsa:
  • 1 medium ripe avocado, peeled and seeded, finely chopped
  • 1/2 medium tomato, seeded and chopped
  • 3 tablespoons ripe olives, sliced
  • 2 tablespoons canned whole kernel corn
  • 2 tablespoons sweet red pepper, chopped
  • 2 tablespoons lime juice
  • 4 teaspoons fresh cilantro, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon onion, finely chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon ground cumin
  • For the tacos:
  • 2 teaspoons pepper
  • 2 teaspoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon seafood seasoning
  • 1 (1-pound) ribeye steak
  • 8 (6-inch) flour tortillas, trimmed
  • Optional toppings:
  • lettuce, to taste, shredded
  • cheddar cheese, to taste, shredded
  • cotija cheese, to taste, crumbled

Directions

Step 1 -Preheat the grill to medium heat.

Step 2 -In a small bowl, combine the mayonnaise, the Sriracha chili sauce, and the sesame oil, then refrigerate it until ready to serve.

Step 3 -In a medium bowl, mix the avocado, the tomato, the olives, the corn, the sweet red pepper, the lime juice, the cilantro, 1 teaspoon of the salt, the onion, the garlic, and the cumin, then refrigerate it until ready to serve.

Step 4 -In another small bowl, combine the pepper, the olive oil, the remaining salt, and the seafood seasoning.

Step 5 -Rub the seasoning mixture over both sides of the steak.

Step 6 -Transfer the steak to the grill and cook, covered, until it reaches the desired doneness, an internal temperature of 135 degrees F for medium-rare, about 3-4 minutes per side, and an internal temperature of 140 degrees F for medium-well, about 6-8 minutes per side.

Step 7 -Transfer the steak from the grill and let it stand for 5 minutes.

Step 8 -Grill the tortillas until warm, about 45 seconds on each side.

Step 9 -Slice the steak into thin strips and place them on each of the tortillas.

Step 10 -Top the steak with the spicy aioli, the avocado-corn salsa, the lettuce, the cheddar cheese, and the cotija cheese.

Step 11 -Serve.

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