Ingredients
SPICY AIOLI:1/4 cup mayonnaise2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce1/8 teaspoon sesame oilAVOCADO-CORN SALSA:1 medium ripe avocado, peeled and finely chopped1/2 medium tomato, seeded and chopped3 tablespoons sliced ripe olives2 tablespoons canned whole kernel corn2 tablespoons chopped sweet red pepper2 tablespoons lime juice4 teaspoons minced fresh cilantro1 teaspoon kosher salt1 teaspoon finely chopped onion1 garlic clove, minced1/4 teaspoon ground cuminSTEAKS:2 teaspoons pepper2 teaspoons olive oil1 teaspoon kosher salt1 teaspoon seafood seasoning1 beef ribeye steak (1 pound), trimmed8 flour tortillas (6 inches)Optional toppings: Shredded lettuce, cheddar cheese and Cotija cheese
Preparation
In a small bowl, combine the aioli ingredients. In another bowl, combine the salsa ingredients. Refrigerate until serving.
Combine the pepper, oil, salt and seafood seasoning; rub over both sides of steak.
Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand for 5 minutes.
Meanwhile, grill tortillas until warm, about 45 seconds on each side. Thinly slice steak; place on tortillas. Serve with aioli, salsa and toppings of your choice.
