Dirty Tacos on the Blackstone

Instructions

1. 1Season the steak. Place the cubed ribeye in a bowl. Add the dark soy sauce, lime juice, Heifer Dust, and 1 teaspoon Fiesta Dust. Toss well and refrigerate while preparing the remaining ingredients.
2. 2Make the crema. Combine the Mexican table cream, jalapeño, cilantro, avocado, and lime juice in a blender or a tall container suitable for an immersion blender. Blend until smooth. Season with Heifer Dust or salt to taste. Add a little more lime juice if needed for a drizzleable consistency. Refrigerate until serving.
3. 3Preheat the Blackstone. Heat the griddle over medium heat, aiming for a cooking surface around 425°F. Leave a cooler area available for holding the cooked filling.
4. 4Cook the vegetables and sausage. Add a thin layer of oil as needed. Place the onion and bell pepper on the griddle, then add the sausage alongside them. Cook, tossing occasionally, until the vegetables begin to soften and the sausage is browned, about 5–7 minutes. Season the vegetables lightly with Heifer Dust, then move everything to the cooler area.
5. 5Sear the ribeye. Spread the steak across the hot cooking area in a single layer, leaving excess marinade in the bowl. Let it sear before turning, then cook briefly until browned and cooked to your preference.
6. 6Combine the filling. Toss the steak, sausage, onions, and peppers together. Sprinkle with the remaining teaspoon of Fiesta Dust, adjusting to taste. Move the filling to the cooler side.
7. 7Lower the heat. Turn the taco cooking area to low or switch those burners off briefly. Allow the surface to cool enough that the cheese can crisp without burning.
8. 8Make the cheese skirts. Working in batches, sprinkle about ¼ cup shredded cheese directly onto the griddle for each taco, spreading it into a circle slightly wider than a tortilla. Place a tortilla on each cheese circle and press gently. Let the cheese cook until its edges turn golden and release easily with a spatula.
9. 9Fill and fold. Warm a portion of filling beside each tortilla with an extra pinch of cheese, if desired. Lift the tortilla and its attached cheese skirt, flip it cheese-side up, and spoon the filling onto one half. Fold into a taco with the crispy cheese tucked inside and extending beyond the edges.
10. 10Finish and serve. Transfer to a platter. Add sliced avocado, drizzle with the jalapeño cilantro crema, and finish with fresh cilantro. Serve immediately.