Grilled Rib-Eye Tacos with Charred Corn Salsa

Grilled Rib-Eye Tacos with Charred Corn Salsa

Lee - Smoke & Sear
Servings: 4 Total Time: 1 hr 10 mins Difficulty: Intermediate Quick Cook Quick Cook
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Smoky rib-eye tacos with fresh, zingy charred corn salsa.

Prepare for a flavour-packed fiesta with these Grilled Rib-Eye Tacos! Featuring premium Cote de Boeuf steak and the smoky magic of the Ninja Woodfire Grill, this dish pairs juicy, marbled beef with a vibrant charred corn salsa. Whether you’re hosting a casual backyard gathering or a fancy grill session, these tacos are guaranteed to steal the show and your taste buds.

Grilled Rib-Eye Tacos with Charred Corn Salsa

Beef
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Prep Time 30 mins Cook Time 30 mins Rest Time 10 mins Total Time 1 hr 10 mins
Difficulty: Intermediate Cooking Temp: 200  C Servings: 4 Estimated Cost: £ 30 Calories: Approximately 600 per serving Best Season: Summer
Author: Lee - Smoke & Sear Cooking Method: , Cuisine: Courses: Recipe Keys: Quick Cook Quick Cook

Ingredients

For the Charred Corn Salsa:

Instructions

  1. Preparing the Steak:

    • Let the steak rest at room temperature for 30 minutes.
    • Rub it generously with olive oil, sea salt, and freshly ground black pepper.

  2. Grilling the Steak:

    • Preheat the Ninja Woodfire Grill to HIGH (204°C) for 5 minutes.
    • Sear the steak for 4-5 minutes per side.
    • Check internal temperature and remove the steak when it’s 2-3°C below your desired doneness (e.g., Medium Rare: 57-60°C).
    • Rest for 10 minutes before slicing.

  3. Preparing the Charred Corn Salsa:

    • Grill corn on MEDIUM heat, turning occasionally, until charred and tender.
    • Let the corn cool slightly, then slice off kernels.
    • In a mixing bowl, combine kernels, onion, chilli, lime juice, coriander, and salt. Mix well.

  4. Assembling the Tacos:

    • Thinly slice the rested steak against the grain.
    • Layer slices of steak on each tortilla, top with salsa, and fold.

  5. Plating Up:

    • Drizzle with olive oil or lime juice for extra zing.
    • Garnish with chopped coriander and flaky sea salt.
    • Serve with extra salsa and lime wedges on the side.

Equipment

Affiliate Disclosure: This post may contain affiliate links. If you buy a product using these links, we get a commission at no extra cost to you. Your support helps keep the BBQ magic alive, and we thank you in advance!

Note

Pro Tip: For a spicier kick, add a few slices of fresh jalapeños to the tacos.

Keywords: rib-eye tacos, charred corn salsa, Ninja Woodfire Grill, BBQ recipes, steak tacos, easy grilling recipes, Mexican-inspired BBQ
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1,066 24,141

🔥 GIVEAWAY TIME 🔥

I’ve teamed up with @meatupfestival to give away 2 adult full weekend tickets to Meat Up Festival 2026, worth £139.

📍 Ashley Showground, Cheshire
📅 1–2 August 2026
🎟️ Prize: 2 adult weekend tickets

I’ll be there myself with the FOURGE team, cooking up a storm and getting properly stuck into the fire, smoke and festival chaos.

This is the North’s only Field-to-Flame Festival — live fire cooking, butchery, farming, music, family zones, country pursuits, and enough BBQ energy to make your neighbours nervous.

To enter:

🔥 Follow @smoke.sear
🔥 Follow @fourge.bbq
🔥 Follow @meatupfestival
🔥 Like this post
🔥 Tag the person you’d love to bring for the weekend
🔥 Share this post

Enter as many times as you like — just tag that person you’d love to bring for the weekend. One tag per comment keeps it tidy, you absolute legends.

Winner picked at random on Friday 12th June.

Please watch out for fake accounts. We’ll never ask for bank details, card details, payment, or your secret wing sauce password.

This giveaway isn’t sponsored, endorsed or affiliated with Instagram/Facebook. The giveaway is also running on Facebook, but there are only 2 tickets up for grabs in total.

59 101
Open
🔥 GIVEAWAY TIME 🔥 I’ve teamed up with @meatupfestival to give away 2 adult full weekend tickets to Meat Up Festival 2026, worth £139. 📍 Ashley Showground, Cheshire 📅 1–2 August 2026 🎟️ Prize: 2 adult weekend tickets I’ll be there myself with the FOURGE team, cooking up a storm and getting properly stuck into the fire, smoke and festival chaos. This is the North’s only Field-to-Flame Festival — live fire cooking, butchery, farming, music, family zones, country pursuits, and enough BBQ energy to make your neighbours nervous. To enter: 🔥 Follow @smoke.sear 🔥 Follow @fourge.bbq 🔥 Follow @meatupfestival 🔥 Like this post 🔥 Tag the person you’d love to bring for the weekend 🔥 Share this post Enter as many times as you like — just tag that person you’d love to bring for the weekend. One tag per comment keeps it tidy, you absolute legends. Winner picked at random on Friday 12th June. Please watch out for fake accounts. We’ll never ask for bank details, card details, payment, or your secret wing sauce password. This giveaway isn’t sponsored, endorsed or affiliated with Instagram/Facebook. The giveaway is also running on Facebook, but there are only 2 tickets up for grabs in total.

24,000+ on Instagram.
11,000+ on Facebook.
66,000 website users this year.
130,000 page views.

And somehow, the Ninja Woodfire UK Facebook group has now passed 27,000 members, while the UK BBQ Community on WhatsApp has gone past 450 members.

That’s honestly mad.

Smoke & Sear has always just been me cooking outside, filming what I’m doing, sharing the wins, the mistakes, the gear, the fire, the smoke and all the no-bollocks bits in between.

But this year feels like things are starting to properly move.

The big goals are simple.

Keep pushing @fourge.bbq with three good mates and see how far we can take a proper UK BBQ business built around flavour, fire and graft.

Keep supporting the UK BBQ community, helping it grow, connecting more people, and doing what I can to push it forward.

And hopefully find a couple of brands to work with properly long-term. Real content, proper use, honest feedback, recipes, and maybe even stepping into demos a bit more.

To everyone who follows, comments, shares, reads the website, joins the groups, tries a recipe, buys from FOURGE, or just sticks around for the madness — genuinely, thank you.

It’s all a bit ridiculous.

But we’re only getting started 🔥

#SmokeAndSear #FOURGE #UKBBQ #BBQCommunity #OutdoorCooking

90 13
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24,000+ on Instagram. 11,000+ on Facebook. 66,000 website users this year. 130,000 page views. And somehow, the Ninja Woodfire UK Facebook group has now passed 27,000 members, while the UK BBQ Community on WhatsApp has gone past 450 members. That’s honestly mad. Smoke & Sear has always just been me cooking outside, filming what I’m doing, sharing the wins, the mistakes, the gear, the fire, the smoke and all the no-bollocks bits in between. But this year feels like things are starting to properly move. The big goals are simple. Keep pushing @fourge.bbq with three good mates and see how far we can take a proper UK BBQ business built around flavour, fire and graft. Keep supporting the UK BBQ community, helping it grow, connecting more people, and doing what I can to push it forward. And hopefully find a couple of brands to work with properly long-term. Real content, proper use, honest feedback, recipes, and maybe even stepping into demos a bit more. To everyone who follows, comments, shares, reads the website, joins the groups, tries a recipe, buys from FOURGE, or just sticks around for the madness — genuinely, thank you. It’s all a bit ridiculous. But we’re only getting started 🔥 #SmokeAndSear #FOURGE #UKBBQ #BBQCommunity #OutdoorCooking

Bit of a special one today ❤️🔥

Olivia and Oakley wanted to take over the Kamado Joe and make their own cooking video . . . so we made smoked & tallow-confit beef cheeks together.

And honestly, this is what it’s all about for me.

Getting kids outside. Around fire. Around food. Learning patience, confidence and where proper food actually comes from.

There is absolutely NO chance I’d have eaten beef cheeks at their age 😅

But when kids get involved in cooking outdoors, they become curious. They want to try things. Learn things. Experience things.

And somewhere between the smoke, the laughs and the chaos . . . core memories get made ❤️

93 16
Open
Bit of a special one today ❤️🔥 Olivia and Oakley wanted to take over the Kamado Joe and make their own cooking video . . . so we made smoked & tallow-confit beef cheeks together. And honestly, this is what it’s all about for me. Getting kids outside. Around fire. Around food. Learning patience, confidence and where proper food actually comes from. There is absolutely NO chance I’d have eaten beef cheeks at their age 😅 But when kids get involved in cooking outdoors, they become curious. They want to try things. Learn things. Experience things. And somewhere between the smoke, the laughs and the chaos . . . core memories get made ❤️

First proper hike completed ✅

Big shoutout to @lads_project25 for a cracking day out in the Peak District.

This was my first real hike and my first ever visit to the Peak District — and what a place to start.

📍 Higger Tor, Burbage Edge & Padley Gorge Circular
🥾 7.2 miles
⛰️ 1,378ft elevation gain
⏱️ 4 hours 6 minutes
🐾 One very happy, very tired Labrador

12 lads turned up, most of us strangers at the start, but it didn’t feel like that for long. Non-stop chats, proper laughs, some deep conversations, a bit of scrambling, a few boggy moments, and views that made every climb worth it.

Groups like Lads Project matter.

No judgement. No pressure. Just good lads getting outside, keeping active, sharing stories, having a laugh, and supporting each other in a way that feels natural.

If you’re a bloke who’s been thinking about doing something like this, reach out to @lads_project25 and get involved.

Fresh air, good people, and a reminder that sometimes the best conversations happen while walking side by side.

I’ll definitely be joining them again soon.

#LadsProject #PeakDistrict #MensMentalHealth #HikingUK #MensCommunity

60 9
Open
First proper hike completed ✅ Big shoutout to @lads_project25 for a cracking day out in the Peak District. This was my first real hike and my first ever visit to the Peak District — and what a place to start. 📍 Higger Tor, Burbage Edge & Padley Gorge Circular 🥾 7.2 miles ⛰️ 1,378ft elevation gain ⏱️ 4 hours 6 minutes 🐾 One very happy, very tired Labrador 12 lads turned up, most of us strangers at the start, but it didn’t feel like that for long. Non-stop chats, proper laughs, some deep conversations, a bit of scrambling, a few boggy moments, and views that made every climb worth it. Groups like Lads Project matter. No judgement. No pressure. Just good lads getting outside, keeping active, sharing stories, having a laugh, and supporting each other in a way that feels natural. If you’re a bloke who’s been thinking about doing something like this, reach out to @lads_project25 and get involved. Fresh air, good people, and a reminder that sometimes the best conversations happen while walking side by side. I’ll definitely be joining them again soon. #LadsProject #PeakDistrict #MensMentalHealth #HikingUK #MensCommunity

TEMPER Smoked Pulled Lamb Flatbreads 🔥

2.6kg bone-in lamb shoulder from @thecateringbutcher , hit with TEMPER from @fourge.bbq , smoked low and slow, then pulled into fresh flatbreads with garlic yoghurt, pickled onions, herbs and charred lemon.

Bit more of an involved cook this one, but absolutely worth it.

I also used the @typhur_uk Sync Gold Dual for temps throughout the cook and, to be fair, the Sub-1G connection was solid. No problem getting through the lamb, wrapped in foil, inside the Kamado Joe, through a few walls, while I cracked on writing the full recipe for the website like the BBQ geek I apparently am.

Full recipe is here:

https://www.smokeandsear.world/BBQ-recipes/temper-smoked-pulled-lamb-flatbreads/

Enjoy!

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TEMPER Smoked Pulled Lamb Flatbreads 🔥 2.6kg bone-in lamb shoulder from @thecateringbutcher , hit with TEMPER from @fourge.bbq , smoked low and slow, then pulled into fresh flatbreads with garlic yoghurt, pickled onions, herbs and charred lemon. Bit more of an involved cook this one, but absolutely worth it. I also used the @typhur_uk Sync Gold Dual for temps throughout the cook and, to be fair, the Sub-1G connection was solid. No problem getting through the lamb, wrapped in foil, inside the Kamado Joe, through a few walls, while I cracked on writing the full recipe for the website like the BBQ geek I apparently am. Full recipe is here: https://www.smokeandsear.world/BBQ-recipes/temper-smoked-pulled-lamb-flatbreads/ Enjoy!