Steak And Herb Tacos Recipes

GRILLED PRIME CHEESETEAK TACOS

Steps:

• Put the tenderloin on a parchment-lined baking sheet and freeze for 1 hour. Flip the tenderloin and freeze for another hour. Use a very sharp knife to slice the meat as thinly as possible.
• Roast the poblano directly over an open flame, turning regularly, until blistered and blackened all over, about 5 minutes. Put in a bowl, cover with a kitchen towel and let cool for at least 10 minutes. Rub off the blackened skin, remove the stem and seeds and slice into 1/4-inch strips.
• Heat a cast-iron griddle over medium-high heat on one side and medium-low heat on the other side. On the cooler side, drizzle with olive oil, add the onions and cook, stirring occasionally, until tender and beginning to char, 5 to 7 minutes. Add the roasted poblano to the onions and cook for another 3 minutes.
• Sprinkle the meat with a generous amount of salt and pepper. Drizzle the hot side of the grill pan with olive oil, then lay the meat in a single layer, in batches if necessary. Cook very quickly on the first side, about 1 minute. Flip and cook on the other side, another minute or so. Repeat the process until all the meat is cooked. Reserve in a bowl along with the onions and pepper until you are ready to serve.
• Heat both sides of the griddle over medium-high heat and oil lightly. Arrange the tortillas in a single layer on the griddle and heat about 30 seconds per side, then wrap in a clean kitchen towel to keep warm.
• To build the tacos: In a warm tortilla, layer some meat, spoon on a couple of tablespoons of Cheese Sauce, add a few of the pepper and onions and top with the pickled cherry peppers.
• Set a medium saucepan over low heat. Add the evaporated milk and Dijon and whisk together until uniform and smooth. Toss the Cheddar, pepper jack and blue cheese with the cornstarch in a bowl until totally coated. Whisk the cheese mixture into the milk mixture and heat, stirring constantly, until all the cheese is melted and the sauce is silky and smooth, about 5 minutes. Keep warm over low heat until ready to use.

FETA STEAK TACOS

Steps:

• In a large bowl, toss beef with vinaigrette; let stand 15 minutes. In a small bowl, mix yogurt and lime juice., In a large skillet, heat oil from sun-dried tomatoes over medium-high heat. Add pepper and onion; cook and stir until crisp-tender, 3-4 minutes. Remove to a small bowl; stir in sun-dried tomatoes and olives., Place same skillet over medium-high heat. Add beef; cook and stir until no longer pink, 2-3 minutes. Remove from pan., Serve steak and pepper mixture in tortillas; top with cheese. Serve with yogurt mixture and lime wedges.

HANGER STEAK TACOS WITH CHILE AND HERB OILS

Steps:

• Bring a medium saucepan filled with water to a boil. Squeeze half of the orange and half of the lime into a large bowl and add the coriander, cumin, 1/2 teaspoon ancho powder and 1 teaspoon salt. Poke the steak all over with a fork and add it to the bowl, turning to coat; marinate at room temperature for 15 minutes.
• Meanwhile, combine the juices from the remaining orange and lime halves in a medium microwave-safe bowl with the cider vinegar, sugar, 1/4 teaspoon salt and 2 tablespoons water. Microwave until simmering, about 45 seconds. Add the red onion and let stand, tossing occasionally, until ready to serve.
• In a small saucepan, combine the paprika with 1/2 cup oil and the remaining 1/2 teaspoon ancho power. Bring to just below a simmer over medium-low heat and cook, stirring occasionally, until the oil is hot and bright red, about 3 minutes. Transfer to a small bowl.
• Prepare a large bowl of ice water. Add the cilantro and parsley to the boiling water and cook until just bright green and wilted, about 20 seconds. Quickly transfer to the ice bath to cool. Remove the herbs from the water and squeeze out as much of the water as possible. Place in a blender with the remaining 1/2 cup oil and blend on high until as smooth as possible. Strain through a fine-meshed sieve into a small bowl.
• Heat a little vegetable oil in a large cast-iron pan over medium-high heat until very hot. Remove the steak from the marinade and pat dry. Cook the steak, turning once, until well-seared on the outside and medium rare, 5 to 6 minutes per side. Transfer the steak to a cutting board and let rest 5 minutes; thinly slice across the grain. Sprinkle with additional salt.
• Adorn 4 plates with some crema and the chile and herb oils. Make 3 steak tacos per person, topping the tortillas with pickled onion, avocado, cilantro a drizzle of crema and some chile and herb oils.

STEAK TACOS

Steps:

• In a Medium or Large Ziploc® Zip 'n Steam™ Bag, combine steak, flour, Worcestershire sauce, chili powder, garlic powder, oregano and salt. Seal bag and shake gently to combine ingredients. Pat steak into single layer. Place bag in microwave., Cook on full power for 4 minutes (Medium bag) or 3-1/2 minutes (Large bag). If needed, microwave for additional 30-second intervals until steak is well done. Allow bag to stand for 1 minute before handling. Gently shake bag to distribute seasonings and carefully open., Add lime juice and hot pepper sauce if desired. Spoon beef mixture onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.

STEAK AND HERB TACOS

Steps:

• Place steak in a shallow dish.
• Combine marjoram, chili powder, garlic powder, salt, cayenne and oil; spread on beef, covering all sides, cover, and refrigerate 2 to 4 hours.
• Grill steak, over medium heat, for 7 to 9 minutes per side for medium rare,or to desired doneness.
• Meanwhile, wrap tortillas in aluminum foil and place on grill for about 10 minutes, turning occasionally.
• Let steak rest, then cut across the grain into slices or chunks.
• On each tortilla, layer steak, tomatoes, onion, radish, and cilantro; crumble cheese on top and serve with lime wedges.