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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Lee Bishop - Smoke & Sear

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A slightly different post from the usual BBQ stuff . . .

A few of the projects I’ve been working on are now coming to the end of the line, which means I’ve got some space opening up for new work.

Through @digital.ember , I work with businesses on websites, digital marketing, SEO, content and ongoing support — whether that’s a one-off project or something more retained.

And on the Smoke & Sear side, I’m also looking to ramp up the number of paid collaborations with BBQ, outdoor cooking, food and lifestyle brands.

I’m completely open when it comes to the numbers too. If a brand wants to know what my social reach looks like, how the website performs, audience figures, traffic, engagement etc, I’m more than happy to share it. I’ve always thought it’s better to be an open book.

Smoke & Sear itself has now passed 1,000,000 website sessions, which I’m pretty proud of considering it started life as a hobby.

The honest bit is that with three kids full-time, jumping back into the corporate world isn’t particularly straightforward, so I’m doing what I can to keep building work around family life.

No sob story. Just putting it out there.

So if you:

need a website building or improving,
need some digital marketing help,
want ongoing support,
or you’re a BBQ/food brand looking for someone to work with . . .

Drop me a message.

Even if it’s just to have a chat and see whether there’s a fit.

🔥 DigitalEmber
🔥 Smoke & Sear

12 3
Open
A slightly different post from the usual BBQ stuff . . . A few of the projects I’ve been working on are now coming to the end of the line, which means I’ve got some space opening up for new work. Through @digital.ember , I work with businesses on websites, digital marketing, SEO, content and ongoing support — whether that’s a one-off project or something more retained. And on the Smoke & Sear side, I’m also looking to ramp up the number of paid collaborations with BBQ, outdoor cooking, food and lifestyle brands. I’m completely open when it comes to the numbers too. If a brand wants to know what my social reach looks like, how the website performs, audience figures, traffic, engagement etc, I’m more than happy to share it. I’ve always thought it’s better to be an open book. Smoke & Sear itself has now passed 1,000,000 website sessions, which I’m pretty proud of considering it started life as a hobby. The honest bit is that with three kids full-time, jumping back into the corporate world isn’t particularly straightforward, so I’m doing what I can to keep building work around family life. No sob story. Just putting it out there. So if you: need a website building or improving, need some digital marketing help, want ongoing support, or you’re a BBQ/food brand looking for someone to work with . . . Drop me a message. Even if it’s just to have a chat and see whether there’s a fit. 🔥 DigitalEmber 🔥 Smoke & Sear

🔥 THE LAZY BUZZARDS BBQ 2026 🔥

Some weekends you enjoy . . .

Some weekends you remember.

This was definitely one of those.

Fifteen teams. Two days. Incredible food. New friendships. A bit of healthy competition . . .and an evening BBQ Olympics that had teams and judges laughing together long after the turn-ins were done.

A huge thank you to Alan & Jo for creating something that’s so much more than a BBQ competition. It’s a weekend built around great food, great people and a genuine BBQ community.

Massive respect to every team that competed too. Thanks for letting me wander around with a camera all weekend and capture what UK BBQ is really about.

This is the second BBQ competition I’ve attended now—back-to-back—and I’ve genuinely caught the bug. I’d love to shine a bigger spotlight on this side of the UK BBQ scene next year.

Could you see yourself competing one day? Let me know in the comments . . .👇🔥

#TheLazyBuzzardsBBQ #UKBBQ #BBQCompetition #LiveFireCooking #BBQCommunity

69 13
Open
🔥 THE LAZY BUZZARDS BBQ 2026 🔥 Some weekends you enjoy . . . Some weekends you remember. This was definitely one of those. Fifteen teams. Two days. Incredible food. New friendships. A bit of healthy competition . . .and an evening BBQ Olympics that had teams and judges laughing together long after the turn-ins were done. A huge thank you to Alan & Jo for creating something that’s so much more than a BBQ competition. It’s a weekend built around great food, great people and a genuine BBQ community. Massive respect to every team that competed too. Thanks for letting me wander around with a camera all weekend and capture what UK BBQ is really about. This is the second BBQ competition I’ve attended now—back-to-back—and I’ve genuinely caught the bug. I’d love to shine a bigger spotlight on this side of the UK BBQ scene next year. Could you see yourself competing one day? Let me know in the comments . . .👇🔥 #TheLazyBuzzardsBBQ #UKBBQ #BBQCompetition #LiveFireCooking #BBQCommunity

Six years ago I stepped into the UK BBQ scene.

I had no idea that buying a smoker during lockdown would completely change my life.

Since then I’ve shared 100+ free recipes, created over 1,000 pieces of content, surpassed ONE MILLION website views, welcomed 600,000+ active users to Smoke & Sear, and built social profiles, groups and communities with 70,000+ members and followers.

But the numbers aren’t what I’m most proud of.

It’s the friendships, the community, and seeing more and more people across the UK discovering outdoor cooking.

A massive thank you to every brand that’s believed in me over the last six years. Whether you’ve trusted me with your products, invited me to events, or somehow flown me to Nashville . . . (still can’t quite believe that one! ❤️)

Then there’s @fourge.bbq . . .

Starting a business with three great lads I met through the BBQ community is genuinely a dream come true.

It’s still early days, but seeing so many FOUNDERS backing us, our rubs selling so well, and people proudly wearing FOURGE merch honestly means more than I can put into words. Pellets, fuel and plenty more are just around the corner, and I can’t wait to cook for so many of you at @meatupfestival in just a few weeks.

Thank you to everyone who’s followed my journey over the last six years.

I’m just one bloke trying to do his small part to help push UK BBQ forward.

Here’s to the next chapter. 🔥🇬🇧

#UKBBQ #OutdoorCooking #PassTheFlame

106 11
Open
Six years ago I stepped into the UK BBQ scene. I had no idea that buying a smoker during lockdown would completely change my life. Since then I’ve shared 100+ free recipes, created over 1,000 pieces of content, surpassed ONE MILLION website views, welcomed 600,000+ active users to Smoke & Sear, and built social profiles, groups and communities with 70,000+ members and followers. But the numbers aren’t what I’m most proud of. It’s the friendships, the community, and seeing more and more people across the UK discovering outdoor cooking. A massive thank you to every brand that’s believed in me over the last six years. Whether you’ve trusted me with your products, invited me to events, or somehow flown me to Nashville . . . (still can’t quite believe that one! ❤️) Then there’s @fourge.bbq . . . Starting a business with three great lads I met through the BBQ community is genuinely a dream come true. It’s still early days, but seeing so many FOUNDERS backing us, our rubs selling so well, and people proudly wearing FOURGE merch honestly means more than I can put into words. Pellets, fuel and plenty more are just around the corner, and I can’t wait to cook for so many of you at @meatupfestival in just a few weeks. Thank you to everyone who’s followed my journey over the last six years. I’m just one bloke trying to do his small part to help push UK BBQ forward. Here’s to the next chapter. 🔥🇬🇧 #UKBBQ #OutdoorCooking #PassTheFlame

First time guest judging at Whole Hog 2026 with @comp_bbq_uk . . . and what a weekend🔥

Six rounds. Two days. Nine teams. A LOT of pork.

Honestly, it opened my eyes to a whole other side of UK BBQ. So much skill, creativity, graft and proper passion for cooking over fire.

Massive respect to Comp BBQ UK for building something special, and huge respect to @weberuk and cranswickplc for everything they do to support this event and help the competition BBQ scene grow.

UK BBQ is gathering serious momentum… and this definitely won’t be the last BBQ comp I attend.

Who’s ever thought about getting a few mates together and entering a BBQ team? 👀🔥

#CompBBQUK #WholeHog2026 #UKBBQ #BBQCommunity #CompetitionBBQ

49 2
Open
First time guest judging at Whole Hog 2026 with @comp_bbq_uk . . . and what a weekend🔥 Six rounds. Two days. Nine teams. A LOT of pork. Honestly, it opened my eyes to a whole other side of UK BBQ. So much skill, creativity, graft and proper passion for cooking over fire. Massive respect to Comp BBQ UK for building something special, and huge respect to @weberuk and cranswickplc for everything they do to support this event and help the competition BBQ scene grow. UK BBQ is gathering serious momentum… and this definitely won’t be the last BBQ comp I attend. Who’s ever thought about getting a few mates together and entering a BBQ team? 👀🔥 #CompBBQUK #WholeHog2026 #UKBBQ #BBQCommunity #CompetitionBBQ

This started as a daft little comp I set up in the UK BBQ WhatsApp Community to get the regional groups talking, cooking, meeting up and generally giving each other grief.

Most regions went suspiciously quiet.

But two actually stepped up.

SOUTH vs NORTH

The South came in swinging with a proper land, sea and fire feast — venison haunch wrapped in nori, reverse-seared smoked lamb, lobster, scallops, shell-on prawns, Sussex mackerel, monkfish, black sea bream, focaccia, fresh green sauce and a Sussex Smokie finished with a breadcrumb crust.

Then the North answered with an absolute monster board — rack of lamb, black pudding burnt ends with Newcastle Brown Ale sauce, sticky pork ribs, Cumberland sausage, smoked chuck scouse, fish and chips, roast beef, ribeye steaks, venison burgers, grilled potato skewers, sweet Yorkshire pudding with bone marrow crème pâtissière and smoked sticky toffee pudding with bourbon ice cream.

And honestly, this is exactly what it was meant to be about.

People getting together. Cooking outdoors. Making new mates. Sharing ideas. Having a laugh. Creating something that represents where they’re from.

But… there can only be one winner.

To vote, comment:

SOUTH

or

NORTH

I’ll somehow collate the votes from Instagram and Facebook on Monday 6th July, and we’ll find out who takes the regional glory for 2026.

More details on both cooks are on the website, and you can also join the UK BBQ WhatsApp Community there if you fancy getting involved. It really is a cracking bunch.

Now then…

Who gets the glory?

SOUTH or NORTH?

68 128
Open
This started as a daft little comp I set up in the UK BBQ WhatsApp Community to get the regional groups talking, cooking, meeting up and generally giving each other grief. Most regions went suspiciously quiet. But two actually stepped up. SOUTH vs NORTH The South came in swinging with a proper land, sea and fire feast — venison haunch wrapped in nori, reverse-seared smoked lamb, lobster, scallops, shell-on prawns, Sussex mackerel, monkfish, black sea bream, focaccia, fresh green sauce and a Sussex Smokie finished with a breadcrumb crust. Then the North answered with an absolute monster board — rack of lamb, black pudding burnt ends with Newcastle Brown Ale sauce, sticky pork ribs, Cumberland sausage, smoked chuck scouse, fish and chips, roast beef, ribeye steaks, venison burgers, grilled potato skewers, sweet Yorkshire pudding with bone marrow crème pâtissière and smoked sticky toffee pudding with bourbon ice cream. And honestly, this is exactly what it was meant to be about. People getting together. Cooking outdoors. Making new mates. Sharing ideas. Having a laugh. Creating something that represents where they’re from. But… there can only be one winner. To vote, comment: SOUTH or NORTH I’ll somehow collate the votes from Instagram and Facebook on Monday 6th July, and we’ll find out who takes the regional glory for 2026. More details on both cooks are on the website, and you can also join the UK BBQ WhatsApp Community there if you fancy getting involved. It really is a cracking bunch. Now then… Who gets the glory? SOUTH or NORTH?