Ingredients:

For the Rib Eye Taco:

2 rib-eye steaks (about 6 oz each)

4 fresh corn tortillas

Salt and pepper to taste

1 tablespoon olive oil (for grilling)

For the Salsa de Chile del Monte:

3 large ripe tomatoes

2-3 serrano chiles (adjust to taste)

1/4 cup fresh cilantro, chopped

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

Salt to taste