Jim made these best-ever tacos for a Super Bowl party. I never knew tacos could be so good.
3/4 lb rib-eye steak
1 tsp sea salt
1 tsp Hungarian paprika
2 tsp granulated garlic
1 tsp coarsely ground black pepper
1/3 cup red wine vinegar
1 tbsp lime juice
4 to 6 corn or flour tortillas, warmed
1 avocado, diced
Cheddar cheese, shredded (optional)
Pico de gallo
In a small bowl, combine the salt, paprika, garlic, pepper and red wine vinegar.
Trim fat from steak and slice into 1/3-inch thick strips. Add steak slices to marinade and let sit for no more than 30 minutes. Grill steak. The strips will cook quickly. Cook according to your preference for doneness.
Top rib eye tacos with pico de gallo, avocado and cheddar cheese, if desired.