Lime & Toasted Cumin Rubbed Ribeye Tacos
Recipe by Nathan Beriau, Executive Chef, The Ritz-Carlton, San Francisco, California
Yield: 6 Tacos
Preparation: 24 hours
1 pound of Choice Rib-Eye
6 corn tortillas
¼ lb grated Oaxaca cheese
1 avocado (cut in half and seed removed, sliced lengthwise)
1 ear of fresh yellow corn (Grilled for 15 minutes in the husk then removed from the heat and taken off the cob)
1 bunch cilantro, picked
1 red onion (Pickled)
1 jalapeno, Sliced thinly
3 limes (2 for zest, juice from one of the zested, 1 for garnish cut in quarters)*
1 cup red wine vinegar
½ cup sugar
Spice Rub for steak
1 tablespoon toasted ground cumin
1 tablespoon smoked paprika
½ teaspoon cayenne
½ teaspoon garlic powder
½ teaspoon ground coriander
½ teaspoon cracked black pepper
½ teaspoon kosher salt
Zest from 2 limes
To prepare Rub
Toast the cumin in a sauté pan over medium heat for 20 seconds, remove and combine with the remaining ingredients, then zest the limes over the spice mix to make sure to grab all of the oil expelled during the zest.
Slice the onion in 1/8th inch rings and lay out flat, season with a bit of salt and let sit. Combine the sugar and vinegar in pot and bring to one boil and remove from the heat. Place the onions in Tupperware or similar container then pour the vinegar over them. Refrigerate for 24 hours before serving.
To prepare the Dish
Cover the meat with the dry rub liberally the night before and put in a zip lock bag and refrigerate for 24 hours.
Remove the steak from the bag and season with salt and pepper a grill till your desired temperature. I recommend a well rested medium rare (125F) for this application. Once the desired temperature has been reached remove from the heat and squeeze one fresh lime over the meat.
While the steak is cooking grill the tortillas over low heat one side then flip and add the cheese over the surface of the tortilla, once the cheese had melted slightly remove and reserve.
Slice the ribeye thinly and layer 3 slices over the tortillas, then add the pickled red onion, roasted corn, avocado and a few sprigs of fresh cilantro leaves. Garnish with a few lime wedges and enjoy.
*We recommend using lemons and limes from Paramount Citrus. They are consistently fresh and juicy and available at most major grocery, mass and club retailers.