Let’s get this party started with the most delicious of all the handhelds! Cinco de Mayo Steak Tacos bring all the flavors and all the fun. Step aside, chicken! These rosy, tender, fancy steak strips are ready to take over. And to up the ante, this delicious food celebration comes on a fluffy flour tortilla smothered in a creamy homemade spicy aioli and topped with a juicy, sweet, and citrusy salsa from scratch! Never have a dry taco again! Cinco de Mayo Steak Tacos bring the food so you can focus on the festivities!
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 salsa:
- 1 medium ripe avocado, peeled and 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 steaks:
- 2 teaspoons pepper
- 2 teaspoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon seafood seasoning
- 1 (1-pound) beef ribeye steak, trimmed
- 8 (6-inch) flour tortillas
Optional toppings:
- lettuce, to taste, shredded
- cheddar cheese, to taste, shredded
- cotija cheese, to taste
Directions
Step 1 –Preheat the grill to medium heat.
Step 2 –In a small bowl, combine the mayonnaise, the chili sauce, and the sesame oil.
Step 3 –In another bowl, combine the avocado, the tomato, the olives, the corn, the red pepper, the lime juice, the cilantro, 1 teaspoon of the salt, the onion, the garlic, and the cumin.
Step 4 –Refrigerate the aioli and the salsa until ready to serve.
Step 5 –In a small bowl, combine the pepper, the oil, the remaining salt, and the seafood seasoning.
Step 6 –Rub the spice mixture over both sides of the steak.
Step 7 –Grill the steaks, covered, until they reach an internal temperature of at least 135 degrees F for medium, about 6-8 minutes.
Step 8 –Let the steaks rest for 5 minutes.
Step 9 –While the steaks rest, grill the tortillas until they are warm, about 45 seconds per side.
Step 10 –Thinly slice the steaks and place the slices on the tortillas.
Step 11 –Serve the tacos with the aioli, the salsa, the lettuce, the cheddar cheese, and the cotija cheese.
