1/4 cup mayonnaise

2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce

1/8 teaspoon sesame oil


1 medium ripe avocado, peeled and finely chopped

1/2 medium tomato, seeded and chopped

3 tablespoons sliced ripe olives

2 tablespoons canned whole kernel corn

2 tablespoons chopped sweet red pepper

2 tablespoons lime juice

4 teaspoons minced fresh cilantro

1 teaspoon kosher salt

1 teaspoon finely chopped onion

1 garlic clove, minced

1/4 teaspoon ground cumin


2 teaspoons pepper

2 teaspoons olive oil

1 teaspoon kosher salt

1 teaspoon seafood seasoning

1 beef ribeye steak (1 pound), trimmed

8 flour tortillas (6 inches)

Optional toppings: shredded lettuce, cheddar cheese and Cotija cheese



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.


When ready to cook, start the Z grill on Smoke.


Place the steaks directly on the grill and cook 30 minutes or until the internal temperature registers 120 degrees F.


Remove steaks from grill and increase the temperature to High, allowing grill to preheat with the lid closed for 10 minutes.


Place steaks back on the hot grill and cook 3-4 minutes((less for thinner steaks)

each side or until the internal temperature registers 130 degrees for medium rare. Remove from the grill and let rest.


Preheat the grill to 425°F


Heat tortillas for 20 seconds on first side; flip and heat 20 seconds on the other side; flip again and heat 15 more seconds on the first side.  Approximate total cook time is 55 seconds.

Thinly slice steak; place on tortillas. Serve with aioli, salsa and toppings of your choice.