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Michael Symon's Grilled Rib-eye Tacos

Nathan Congleton / TODAY


  • Kosher salt and freshly ground black pepper
  • 1 teaspoon chipotle powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 tablespoon brown sugar
  • 2 14-ounce rib-eye steaks
  • Olive oil
  • Tomatillo Salsa
  • 8 tomatillos, husked then halved
  • 1 small red onion, quartered
  • 1 jalapeño, seeded and halved
  • 1 cup picked cilantro leaves
  • 2 limes, juiced
  • To serve
  • Warm corn tortillas
  • Sliced radish
  • Blue cheese
  • Cilantro leaves
  • Lime wedges
  • Chef notes

    I love this recipe because it brings a steakhouse-style flavor to meaty tacos. Topping the spiced steak with blue cheese is an unexpected but delicious addition to this dish.


    For the steak:

    In a mixing bowl whisk together the spices and brown sugar. Season the steaks liberally on both sides with the rub.

    Preheat a grill or grill pan to medium high heat. Drizzle the steaks with olive oil then place them on the grill. Cook on one side until a crust forms, 5 minutes. Flip and continue to cook until desired doneness, until an internal temperature of 135°F-140°F for medium rare. Remove from the grill to rest for 5 minutes before slicing.

    For the salsa:

    Preheat oven to 450°F. Lay out the tomatillos, red onion and jalapeño on a sheet tray and drizzle with olive oil. Season with salt and pepper then roast until slightly charred and softened, 10 minutes. Remove from the oven and let cool slightly.

    Pour in to the bowl of a food processor and puree until relatively smooth. Add the cilantro and lime juice and adjust with salt and continue to puree (you can do this up to a day ahead of time to get the full flavor benefits). For a thicker salsa, pour in to a cheesecloth lined strainer and allow to sit.

    To serve:

    Slice the steak thinly against the grain. Add a few slices to a warm tortilla, top with some tomatillo salsa followed by radish, blue cheese, cilantro and a squeeze of lime.