GRILLED STEAK TACOS
Spicy aioli brings a zesty kick to steak tacos, and the ribeye is a nice upgrade from typical ground beef. Grab one and enjoy the burst of flavor in each bite! -Michael Compean, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 24
Steps:
- 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. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand for 5 minutes., Meanwhile, grill tortillas until warm, about 45 seconds on each side. Thinly slice steak; place on tortillas. Serve with aioli, salsa and toppings of your choice.
Nutrition Facts : Calories 650 calories, Fat 45g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 1843mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 4g fiber), Protein 28g protein.
STEAK TACOS WITH TOMATILLO SALSA
Provided by Food Network Kitchen
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat a large cast-iron skillet over medium-high heat. Add the cumin seeds and toast, stirring occasionally, about 1 minute; transfer to a bowl. Add the garlic and chiles to the skillet. Cook, turning occasionally, until soft and blackened in spots, about 5 minutes. Transfer to a food processor and let cool. Add the cumin seeds, vegetable oil, 1/4 cup lime juice and the brown sugar and puree until smooth. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Transfer to a resealable plastic bag and add the steak, shaking well to coat. Refrigerate, 1 to 4 hours.
- Soak the onion in a bowl of cold water. Meanwhile, wipe out the skillet and heat over high heat. Cook the tomatillos, turning, until well charred, about 7 minutes. Transfer to a plate and let cool. Remove the charred husks and roughly chop the flesh. Drain the onion. Wipe out the food processor; add the tomatillos, onion, cilantro and the remaining 1 to 2 tablespoons lime juice and puree until smooth. Season with 3/4 teaspoon salt and a few grinds of pepper; set aside.
- Meanwhile, bring the steak to room temperature, about 30 minutes. Preheat a grill to high. Remove the steak from the marinade and shake off any excess. Lightly oil the grill, then grill the steak until charred on the bottom, about 5 minutes. Flip and cook until charred on the other side, 1 to 3 more minutes. Transfer to a cutting board and let rest 10 minutes.
- Warm the tortillas on the grill. Thinly slice the steak against the grain. Double up the tortillas and fill with the steak and tomatillo salsa. Top with cheese and radishes.
GRILLED SKIRT STEAK TACOS
Spicy, tangy, sweet, this recipe for steak tacos brings all the flavors to the table.
Provided by Guinevere
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Combine onion, cilantro, lime juice, soy sauce, olive oil, brown sugar, oregano, red pepper flakes, and garlic in a large bowl.
- Place steak in a baking pan and pour marinade on top. Cover and refrigerate at least 1 to 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Grill steak 2 to 4 minutes per side, to desired doneness. Allow meat to rest 5 to 10 minutes before slicing against the grain into 1/4-inch slices.
- Add meat to tortillas and top with your favorite toppings.
Nutrition Facts : Calories 269.5 calories, Carbohydrate 23.6 g, Cholesterol 25.2 mg, Fat 12.5 g, Fiber 3.3 g, Protein 17 g, SaturatedFat 3 g, Sodium 946.3 mg, Sugar 7.1 g
GRILLED STEAK TACOS
"Carne Asada" literally means "grilled beef" so let's make steak tacos the authentic way.... on the grill!
Provided by Old El Paso
Categories Tacos
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- Scoop avocado from peel and mash with a fork in a small bowl. Add Guacamole Seasoning (from kit) and stir until well blended. Press plastic wrap onto surface of guacamole and refrigerate. Stir again before serving.
- In medium bowl, combine 2 tbsp (30 mL) water, 1 tbsp (15 mL) each vegetable oil and white vinegar with contents of Steak Seasoning pouch (from kit).
- Place entire steak (unsliced) in bowl, flipping and moving around until well coated on both sides.
- Heat gas or charcoal grill. Before cooking steak and peppers and while the grill is clean, toast the soft flour tortillas (from kit) directly on the grill for 15 to 20 seconds per side (or until lightly golden and toasted); wrap tortillas in foil to keep warm until ready to assemble.
- Cook steak over medium-high direct heat for 6 to 8 minutes, turning once. The length of grilling time will vary depending on your desired doneness and the thickness of your steak (we prefer medium-rare/145°F). While cooking steak, place chunks of red pepper directly on the grill around the steak. Turn occasionally until slightly charred and softened.
- Remove both steak and peppers from the grill and allow steak to rest for 5 minutes. Slice steak across the grain into strips and slice pepper into strips.
- Place steak and pepper strips onto each warmed and toasted tortilla. Top with guacamole, chopped onions and cilantro and a squeeze of fresh lime or a drizzle of taco sauce or salsa.
GRILLED MARINATED SKIRT STEAK TACOS WITH PINEAPPLE SALSA AND TOMATILLO SAUCE
Provided by Food Network
Time 5h15m
Yield 12 tacos
Number Of Ingredients 26
Steps:
- Place the steak in a shallow glass baking dish. Whisk together the olive oil, soy sauce, honey, garlic, 1 1/2 teaspoons salt and 1 tablespoon pepper in a small bowl. Pour over the steak. Cover and refrigerate at least 4 hours, turning occasionally.
- Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat.
- Remove the steak from the marinade. Grill the steak on medium-high direct heat, moving to indirect heat as needed for flareups, covered, for 4 to 5 minutes per side for medium-rare. Let rest for 10 minutes. Slice thinly against the grain into about 1/4-inch-thick slices.
- Meanwhile, place the corn tortillas flat on the grill grates for about 15 seconds per side.
- Place 2 slices grilled steak and 2 slices avocado on each tortilla. Top each taco with Tomatillo Sauce and Pineapple Salsa. Sprinkle with queso fresco. Garnish with cilantro leaves.
- Remove the husks from the tomatillos and rinse under cool water. Put the tomatillos and jalapenos in a pot and cover with water, then bring to a simmer and cook until fairly soft but not falling apart, 5 to 8 minutes. Strain into a colander (reserve the cooking water) and rinse under cool water to stop the cooking process.
- Put the jalapenos, garlic, cilantro, cumin, lime juice, 1 1/2 teaspoons salt and 1/4 cup of the cooking water into a blender. Blend for 5 seconds. Add the tomatillos and blend to a rough texture.
- Combine the pineapple, cilantro, red onion, cumin, jalapeno, lime juice and salt and pepper to taste in a medium bowl.
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- Place the flank steak in a 9x13 pan. Pour lime juice over the steak and let marinate for 30 minutes, at room temperature.
- Meanwhile, in a small bowl, combine lime zest, salt, sugar, pepper, chili powder, cumin, paprika, garlic powder, oregano, and cinnamon.
- Rub both sides of the steak with the spice mixture, pressing with your fingers to help the rub adhere to the meat.
- Preheat grill to high heat. Lightly coat a paper towel with oil and, holding it with long tongs, carefully rub the oiled towel over the grill rack. Place steak directly on the grill and cook for 5 minutes on each side. Remove from grill and let the steak rest on a cutting board, covered with foil, for 10 minutes.
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