Delicious crispy ribeye tacos topped with smoky roasted salsa made from charred tomatoes, jalapeño, and onion, served on warm tortillas with fresh cabbage.
1: Dry brine steak with salt 1 hour to 2 days uncovered in the fridge.
2: Broil tomatoes, jalapeño, onion until charred. Mash in a bowl with garlic powder & salt.
3: Soak & drain shredded cabbage in water for crispness.
4: Sear steak 1 min per side, rest 10 min, cube & fry until crispy.
5: Assemble tacos: warm tortillas, crispy ribeye, salsa, cabbage. Enjoy!
