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
Ingredients
For the Charred Corn Salsa:
Instructions
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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.
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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.
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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.
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Assembling the Tacos:
- Thinly slice the rested steak against the grain.
- Layer slices of steak on each tortilla, top with salsa, and fold.
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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
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Note
Pro Tip: For a spicier kick, add a few slices of fresh jalapeños to the tacos.
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