Yucatán steak tacos: a flavorful twist from St. Louis

Alex Henry, inspired by a classic dish from his childhood, created a unique version of Bistec a la Yucateca for his first restaurant, Sureste Mexican, located in St. Louis. This dish, traditionally made with skirt or flank steak, is reimagined using thinly sliced ribeye, which is marinated in a citrusy and earthy blend. The choice of ribeye not only enhances the flavor but also ensures that the meat remains juicy due to its marbled fat. The cooking method employed by Henry is particularly advantageous for both take-out diners and home cooks. The thin slices of ribeye cook quickly, eliminating the need for a thermometer to check for doneness, and they absorb the marinade thoroughly, resulting in a rich flavor profile. This approach also proves to be economical, as one ribeye can yield up to 12 tacos, making it a practical option for families or gatherings. To complement the tacos, Henry suggests toppings such as lettuce, cilantro, avocado, lime, and a smoky-fresh salsa, allowing for customization based on personal preferences. This versatility ensures that the dish can cater to a variety of tastes, making it appealing to a wide audience. Overall, Henry's innovative take on a traditional Yucatán dish not only pays homage to his roots but also introduces a flavorful and accessible option for taco lovers in St. Louis and beyond. The combination of quality ingredients and thoughtful preparation makes these tacos a standout choice for any meal.