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caramelized ribeye tacos
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Seared ribeye steak caramelized in Kogi OG Kalbi Marinade, served in corn tortillas with fresh cilantro, diced tomatoes and Kogi Salsa Roja

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2 fl-oz Kogi OG Kalbi Marinade and Sauce

6 oz Ribeye steak, trimmed & diced ¼”

3 fl-oz Kogi Salsa Roja

3 ea Corn tortillas

3 fl-oz Tomatoes, diced

3 tbsp Fresh cilantro, chopped


1.  Marinate steak in OG Kalbi Marinade and Sauce for a minimum of 2 hours until well chilled. Sear steak on a flat top or pan until caramelized but keeping meat medium rare or medium. Divide Salsa Roja on three tortillas spreading out evenly. Place steak in each tortilla and top each with tomatoes and cilantro.