Ronaldo Linares

Reverse-seared Ribeye Tacos with Avocado Salsa

Raciones: 4 people
Tiempo de cocción: 0 - 30 min
Reverse-seared Ribeye Tacos with Avocado Salsa


  • Main

Reverse-sear taco recipe with Kingsford Charcoal


  1. 01

    Start by making the avocado salsa. Preheat your grill, or oven, to 375°F. In a bowl, combine the poblano pepper, tomatillo, jalapeno, onion, garlic cloves and oil. Season mixture with sea salt and black pepper. Place on the grill and cook until the peppers are blistered. Remove and cool completely. Once cool, remove seeds and core the peppers. Place all ingredients into a blender. Then add the peeled avocado and vinegar. Blend until smooth. Taste and add sea salt and black pepper, as needed. Place in refrigerator to completely cool before serving.



    • 1 tablespoon White Vinegar
    • 1 tablespoon Avocado Oil (or a high heat oil)
    • 1 Jalapeño
    • 1 Poblano Pepper
    • 3 Tomatillos
    • 1/4 Medium Onion (peeled)
    • 3 cloves Garlic (peeled)
    • 1 Avocado
    • Salt (to taste)
    • Black Pepper (to taste)
  3. 02

    For the steaks, start by preheating the grill to 200°F.

  4. 03

    Oil both steaks by rubbing the oil on the entire surface of the steak. Season both sides of the steak with sea salt and black pepper. Place on the cooler side of the grill, the left side.

  5. 04

    Cook steaks for 10 minutes on each side. Remove when an internal temperature hits between 110-115°F.

  6. 05

    Cover with foil, and turn grill up to 600°F. Remove the foil and place steaks back on the grill. Cook each side for 2-3 minutes.

  7. 06

    Once the steaks reach an internal temperature of 145°F, remove from the grill. Cover with foil and let the steaks rest for a few minutes before slicing against the grain.

  8. 07

    Serve right away several slices of steak in a warm tortilla. Top with cilantro, onion and avocado salsa. 2 tacos per serving.


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