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Prepare the Salsa de Chile del Monte:
Heat a pan over medium-high heat and add the olive oil.
Once the oil is hot, add the serrano chiles and garlic. Sauté for about 2-3 minutes until the garlic is fragrant but not browned.
Add the tomatoes and cook, stirring occasionally, until the tomatoes soften and release their juices (about 8-10 minutes).
Remove from heat and blend until smooth. Add the cilantro, onion, and salt to taste. Mix well and set aside.
Prepare the Rib Eye Steak:
Preheat a grill or skillet over medium-high heat and lightly brush with olive oil.
Season the rib-eye steaks with salt and pepper.
Grill the steaks for about 4-6 minutes per side (depending on the thickness and desired doneness). Let the steaks rest for a few minutes after grilling.
Slice the steak against the grain into thin strips.
Prepare the Corn Tortillas:
Heat the corn tortillas on a dry skillet or comal for 30 seconds on each side until lightly charred and warm.
Assemble the Tacos:
Place a few slices of the grilled rib-eye steak on each tortilla.
Drizzle generously with the freshly made salsa de chile del monte.
Garnish with more cilantro, chopped onion, or a squeeze of lime if desired.
Serve:
Serve your Taco de Rib Eye immediately, hot off the grill with salsa and fresh toppings. Pair with a cold beverage like a Mexican soda or agua fresca.
Enjoy this delicious Mexican Rib Eye Taco with the perfect blend of flavors from the smoky grilled steak and the zesty, spicy salsa! 🌶️🔥