Delicious, simple and stacked full of cheese - these steak tacos will impress your fave people and make you feel like everything might just be okay after all. Grab your hot sauce of choice, some cheese "product" slices, and let's go!
Ingredients
Ribeye steak
Red onions
Lime juice
Spring onion
Hot sauce - we love our Hella Hot Sauce Mo's Lager x Chimac Hella Hot Sauce
Corn tortillas - we use Blanco Nino
American style cheese
Liberally season the steak generously with salt and some olive oil and leave to sit for at least 15 minutes.
While you're doing that, chop your red onion nice and thin. Add the juice of a lime and a sprinkle of salt and let it pickle lighty. The longer you leave it the better - keep any leftovers for your eggs in the morn!
When you're ready to cook, heat a pan till it's super hot, and add a splash of olive oil. When it's steamy as heck, chuck on the steak.
Use a flat spatula or plate to put pressure on it, so that it gets contact for max caramelisation
After 3 mins, flip it.
Again, use the spatula to put pressure on it.
Remove from heat when it's medium and let it sit.
After 10 mins you can chop it, but the longer it sits the more it keeps the delicious flavour inside
Get a bowl, and pour in a cup of water and a glug of oil.
Dunk your corn tortillas in the oil bowl and then straight onto the hot steak-y pan, no need to clean in between. Let them cook for 15 - 20 seconds till they're soft before turning.
Once turned, throw on a slice of American cheese on two of the tortillas, then throw the other two on top to make a delicious cheesy tortilla situation.
Remove the tortillas and plate em.
Add chopped steak, pickled red onion, chopped spring onion and a generous glug of your favourite hot sauce - we're choosing our Hella Hot Sauce but if you're not a spicy guy our Korean Hot also hits the spot.
