Ribeye Tacos

With half a ribeye in the fridge (https://goodpointofview.com/…/cast-iron-ribeye-done-right/) , and a handful of taco shells left over from breakfast, tonight’s meal pretty much wrote itself. But I did add two new items, so I thought it was worthy of a write up…because these were crazy good.

The two items where…1) a steak sauce made from 2 Tbsps Worcestershire sauce, 1 tspn Tabasco, pepper and corn starch as a thickener. Item # 2 was my ‘cool’ sauce, half a cup of Greek yogurt, a tspn of garlic paste and black pepper (I do like my black pepper).

The garlic-butter brushed shells went into a 350° oven for 8 minutes to get fluffy and crispy. I actually had to poke a hole in each to deflate it. Place them over two racks, so they make a nice place to put filling.

Into this went some shredded hoop cheddar, top with slices of a gently pan-warmed-up ribeye and associated roasted garlic gems. Spoon on the warmed Worcestershire sauce, then dollop and the cool yogurt sauce. Top with fresh greens, and you are good to go.