GRILLED ONION & SKIRT STEAK TACOS
I grew up watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and these skirt steak tacos marinated in beer and lime juice honor their passion for cooking. -Adan Franco, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Pound beef with a meat mallet to tenderize. In a large bowl, mix beer, lime juice and 2 tablespoons oil until blended. Add beef to marinade; turn to coat. Refrigerate, covered, at least 30 minutes., Meanwhile, cut partially through onions, leaving tops intact. Drizzle with remaining oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper., Drain beef, discarding marinade; sprinkle with the remaining salt and pepper. On a greased grill rack, grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are crisp-tender, 2-4 minutes on each side. Cut steak diagonally across the grain into thin slices. Serve with tortillas, onions, cilantro and lime wedges.
Nutrition Facts : Calories 288 calories, Fat 14g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 458mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
GRILLED SKIRT STEAK TACOS
With this quick, simple marinade you can create grilled skirt steak tacos that taste just as good as the ones from your favorite taco truck.
Provided by Christie Vanover
Categories Main Course
Time 2h15m
Number Of Ingredients 8
Steps:
- Mix all of the ingredients in a zip-top bag and marinate in the refrigerator for 1-8 hours.
- Heat the grill to medium-high heat. Remove the meat from the marinade. Grill for 3 minutes per side.
- Remove from the grill, and let rest for 10 minutes. Slice the beef against grain.
- Serve with tortillas and your favorite taco toppings.
Nutrition Facts : Calories 194 kcal, Carbohydrate 18 g, Protein 16 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 36 mg, Sodium 1054 mg, Fiber 1 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
GRILLED STEAK NAAN TACOS
Ree uses naan, a flatbread that has its origins in India, as a stand-in for tortillas in this flavorful, hearty, quick and easy Tex-Mex-style meal.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 4 to 8 servings
Number Of Ingredients 16
Steps:
- For the steak: Heat a grill pan over medium heat. Drizzle the steak with the olive oil and season with the ancho chile powder, 2 teaspoons salt and 1 teaspoon pepper. Grill the steak to the desired temperature, 3 to 4 minutes per side for medium rare. Set aside to rest while you make the salsa.
- For the grilled avocado-corn salsa: Brush the corn, jalapeño and red onion with the olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Grill until the vegetables are lightly charred, about 6 minutes. Slice the corn off the cob and chop the jalapeño and onion. Toss the vegetables with the cilantro, avocado and lime zest and juice in a bowl. Taste and adjust the seasoning as needed.
- For the assembly: Slice the steak thinly against the grain. Build a taco by grabbing a warm naan and adding a tablespoon of the chipotle mayo, if using. Top with some of the steak and a spoonful of the salsa. Top with some crumbled queso fresco and serve with a lime wedge.
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