Ribeye Tacos - Z. Alexander Brown

Ingredients

• 2 boneless, grass-fed Ribeyes
• Salt, pepper and granulated garlic, to taste
• 2T grass-fed butter, for the skillet
• 12 homestyle tortillas
• 1/2 cup balsamic vinegar
• 1/2 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon kosher salt (or TT)
• 6 garlic cloves, minced
• 1/4 cup shallot
• 1/2 cup red onion, small dice
• 1 jalapeño, core/seeds removed, small dice
• 1/4 cup fresh oregano
• 1/4 cup fresh basil
• 1/4 cup fresh flat-leaf parsley
• 2 tablespoons fresh tarragon
• 2 tablespoons fresh mint
• 3 cups red cabbage, very thinly sliced
• Juice of half a lime, use other half as wedges
• Salt & Pepper, to taste