16-ounces shredded Queso Chihuahua (V&V Supremo Brand works best)
Vegetable oil, for the griddle
Salsa, extra cilantro, and crema, to serve (optional)
Directions
Combine onions, salt, and lime juice in a small jar or bowl. Stir until well mixed, then leave at room temperature for 3 hours until the onions are tender and neon pink.
Combine all of the chimichurri ingredients in a small mixing bowl. Stir until well mixed, taste, and adjust for salt and acidity if necessary.
Preheat Blackstone griddle to high heat. While the griddle is heating up, pat the ribeye dry with a paper towel and season with Blackstone Street Taco seasoning.
Drizzle vegetable oil onto the griddle then lay the steaks out. Set a griddle press or heavy cast iron pan on top of the steaks to ensure it makes good contact against the griddle, giving you the best sear. Cook the steaks for 4 minutes per side then remove them from the griddle and rest for 4 minutes.
Lower the heat on the griddle to medium-low. Evenly sprinkle the cheese onto the griddle into 20 portions. Top each portion with a corn tortilla. Cook for 2 minutes until the cheese is crispy underneath and stuck to the tortilla. Remove from the griddle.
Slice the steak, then build the tacos. Top with pickled onions and chimichurri. Serve immediately.
