Ribeye Tacos with Chimichurri

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Ingredients

Serving Size: 4 tacos

For the ribeye steak:

2 ribeye steaks (about 8–10 oz each)
Salt and pepper (for seasoning)
1 tablespoon olive oil (for searing)

For the chimichurri:

1/2 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 chili pepper, diced
1 shallot, finely diced
3 cloves garlic, minced
1/4 cup red wine vinegar
1 teaspoon red pepper flakes
1/2 cup olive oil
1and 1/2 tablespoon dried oregano
1 tsp salt

For the crispy mozzarella cheese skirt:

1 cup shredded mozzarella cheese
1 tablespoon olive oil (for frying)

For the taco assembly:

4 flour tortillas (medium size)
1 ripe avocado (sliced)
Lime wedges (for serving)
Fresh cilantro (optional, for garnish)

Instructions

Prepare the chimichurri:

In a small bowl, combine all ingredients, mix well and set aside. This will allow the flavors to meld together.

Cook the ribeye:

Season the ribeye steaks generously with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a skillet or grill pan over medium-high heat.
Sear the steaks for about 4-5 minutes per side (depending on thickness) until you reach your desired level of doneness. For medium-rare, aim for an internal temperature of 130–135°F (54–57°C).
Let the steaks rest for 5 minutes before slicing them thinly against the grain.

Make the Tortilla with Cheese Skirt:

Sprinkle the shredded mozzarella evenly in a thin layer directly onto a skillet on medium-high heat. Create a circular shape (roughly the size of your tortillas). Cook for 2-3 minutes until the cheese starts to melt and place your tortilla on top of the cheese. Press down.
Carefully flip the tortilla using a spatula and cook for another minute until it’s crispy on the other side of the tortilla too.
Remove from the pan and set aside to cool slightly.

Assemble the tacos:

Place one warm tortilla on a plate. Layer on the sliced ribeye steak, a few slices of avocado, and a generous drizzle of chimichurri sauce.
Garnish with fresh cilantro, a squeeze of lime, and serve with extra chimichurri on the side if desired.

These ribeye tacos will satisfy any craving you might have. Tender slices of perfectly cooked ribeye steak, creamy avocado, and a tangy chimichurri sauce come together in a soft flour tortilla—just wait until you add that crispy mozzarella cheese skirt.

ribeye, tacos, avocado, sandwiches, chimichurri