OFYR Bonfire Ribeye Tacos

cuisine Mexican
difficulty Easy
season Year Round
serves 4 to 6


1 cup fresh horseradish root, peeled & finely grated (4 ounces) 8 ounces créme fraîche 1/4 cup white wine vinegar Kosher salt 1 1/2 pounds red onions, thinly sliced 2 cups dry red wine 2 tablespoons honey 1 tablespoon fresh thyme leaves 2 tablespoons red wine vinegar 10 flour tortillas 2 tablespoons avocado oil 4 ribeye steaks, 10 ounces each excess fat trimmed, and cut into 1/4" slices against the grain Freshly ground black pepper, to taste Fresh cilantro


  1. Prepare the OFYR Grill.
  2. For the horseradish sauce: mix the first 3 ingredients in small bowl to blend. Season to taste with kosher salt.
  3. For the onion jam: Combine onions, wine, honey, and thyme in a large skillet. Place on the OFYR grate and bring to boil. Move the skillet to a lower heat area of the OFYR on the OFYR ring and simmer uncovered until wine is almost absorbed, stirring occasionally, about 1 hour. Add the red wine vinegar, stir and siimmer 10 minutes to blend flavors, adding water by tablespoonfuls to moisten if jam is dry and stirring often (onions will still be slightly crunchy). Season to taste with salt and pepper. Remove from the OFYR and reserve.
  4.  Season the steak slices with kosher salt and freshly ground black pepper. Place the steaks on a plate and refrigerate until ready to cook. Each person may cook pieces of  steak on the OFYR ring to desired (doneness about 1 minute per side for medium-rare). 
  5. Place a tortilla on the round grill plate and warm. 
  6. Divide steak slices among warm tortillas. Top with onion jam, a spoonful of horseradish sauce and garnish with fresh cilantro micro greens or leaves.