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Grilled Ribeye Tacos w/ Taco Chimichurri | Corys Backyard Bbq

Grilled Ribeye Tacos w/ Taco Chimichurri

Grilled Ribeye Tacos w/ Taco Chimichurri

15 mins prepServes 4

These tacos were so fire, the Taco Chimichurri takes them over the top! Definitely a must try!

4 servings

What you need

cotija cheese

1 oz cotija cheese

avocado

taco seasoning

2 tbsp taco seasoning

fresh parsley

½ cup fresh parsley

ribeye steak

fresh cilantro

½ cup fresh cilantro

corn tortilla

1 corn tortilla

red wine vinegar

1 cup red wine vinegar

lime juice

2 tbsp lime juice

olive oil

1 fl oz olive oil

white onion

¼ cup white onion

extra-virgin olive oil

½ cup extra-virgin olive oil

jalapeno

¼ cup jalapeno

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Instructions

1. Make Taco Chimichurri: Mix 1/2 cup Cilantro, 1/2 cup Parsley, 1/4 cup White Onion, 1/4 cup Jalapeño, 1 cup Red Wine Vinegar, 1/2 cup Organic Extra Virgin Robust Olive Oil, 2 tbsp Lime Juice, and 1 tbsp Taco Seasoning. Refrigerate at least 4 hours, preferably overnight. 2. Coat a Ribeye Steak with Robust Olive Oil and your favorite taco seasoning. 3. Grill over high heat until desired internal temperature (135°F recommended), then slice and chop up. 4. Build your tacos: Layer toasted corn tortillas with avocado, grilled ribeye, Taco Chimichurri, and Cotija cheese. 5. Enjoy!

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