Southeast Asian Steak Tacos with Honey Lime Sauce
Southeast Asia Steak Tacos with Honey Lime Sauce are filled with marinated sliced rib eye, red onion, cilantro, jalapeno, tomato, avocado, and queso fresco. They make a great summer meal, but are also good in any season.
The Equipment You’ll Need
- An Instant Read Meat Thermometer- This is essential for knowing the internal temperature of your steak.
- A Grill Pan- You’ll need this to get beautiful grill marks on your steak.
The Ingredients You’ll Need for Southeast Asian Steak Tacos with Honey Lime Sauce
- A Rib Eye Steak- I like rib eye because it tends to be more tender than other cuts. If you can get it, I highly recommend purchasing a prime cut, because it will be all the more tender.
- Cilantro- This recipe calls for fresh cilantro, both in the marinade and in the taco itself.
- Fish Sauce- You can find this in a bottle with the Asian sauces at your market. For a long time, I was put off by the fishy smell of this item, but I’ve found that in small quantities it gives just a very mild, salty taste to my recipes. I really love it now, but if you’re turned off by the smell, try using just a teaspoon at first.
- Fresh lemon and lime zest, and lime juice- I use these as substitutes for lemongrass, and some other southeast Asian ingredients that are hard for me to find.
How I Made These Tacos
- After marinating the steak, I set about to make a perfectly cooked, medium cooked steak. My rib eyes were very thick, so I knew it was going to be tricky to get the inside cooked and not over sear the outside. So, before I started to grill my steak, I heated my oven to 350 degrees and covered a sheet pan with foil. I then seared the steak on the grill pan on all sides. I then baked it in the oven, checking its temperature every 5 minutes. Then, I took it off the pan, with the foil, and let it sit in its juices for 5 minutes.
- I assembled all the other ingredients while the steak marinated, so as soon as I sliced the steak I was able to assemble my tacos.
Needless to say, we really enjoyed these Southeast Asian Steak Tacos with Honey Lime Sauce. Because it was a prime cut, these steaks just melted in our mouths. And, with all the vegetables and the sauce, these tacos were the perfect Labor Day feast for our family. The next time you get a taco craving I hope you’ll try these tender steak tacos.
Southeast Asian Steak Tacos with Honey Lime Sauce
Tacos filled with rib eye steak, avocado, tomato, red onion, and jalapeno, and drizzled with an Asian dressing.
Ingredients
- 2 lbs. rib eye steak
- 1½ cup chopped cilantro
- 2 tbsp. minced garlic
- 1 tbsp. fish sauce
- 2 tbsp. brown sugar
- 1 tbsp. soy sauce
- 1 tsp. cayenne pepper
- 1 tsp. paprika
- ¼ cup extra virgin olive oil
- ½ cup lime juice
- 2 tbsp. honey
- 1 tbsp. each lemon and lime zest
- 8 small corn tortillas
- 1 cup sliced red onion
- 1 sliced jalapeno
- 1 sliced avocado
- 1 sliced tomato
- ½ cup crumbled queso fresco
Instructions
- Mix together one cup of the cilantro, the garlic, fish sauce, cayenne, paprika sugar, and soy sauce in a bowl. Add the steak and coat it all over with the marinade. Cover and refrigerate for two hours.
- Meanwhile, sear the tortillas on both sides on a grill pan.
- In a small jar, shake up the oil, lime juice, honey, and zests.
- Cook the rib eye on the grill pan, for about 4 minutes per side until it reaches 145 degrees for medium rare. If you like it more well done, you may want to sear both sides on the grill pan, and then bake it at 350 degrees for about 10 minutes.
- Let the steak sit for about five minutes on a cutting board, and then cut it into thin slices.
- Serve it in the tortillas, drizzled with dressing, and with the tomato, onion, jalapeno, avocado, cheese, and the rest of the cilantro.
Nutrition
Calories: 350kcal
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