Grilled Beef Salad Tacos Food

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GRILLED BEEF BARBACOA TACOS



Grilled Beef Barbacoa Tacos image

Use your grill to slowly braise the beef for these crowd-pleasing tacos.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h35m

Yield 6 to 8 servings

Number Of Ingredients 16

2 small red onions
1 plum tomato, halved lengthwise
1/4 cup vegetable oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/3 cup fresh cilantro leaves and stems, roughly chopped
1/3 cup fresh cilantro leaves and stems, roughly chopped
2 teaspoons smoked paprika
2 teaspoons light brown sugar
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cloves garlic, chopped
2 medium chipotle peppers in adobo
3/4 cup plus 1 tablespoon cider vinegar
3 pounds beef chuck roast, cut into 2-inch chunks
Grilled corn tortillas, for serving
Suggested garnishes: sliced avocado, cilantro leaves, sour cream

Steps:

  • Preheat a grill for indirect and direct cooking at medium heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Halve the onions through the root and peel. Cut one half into two wedges. Slice the remaining onion half into 1/8-inch half-moons and reserve for pickling. Drizzle the tomato halves and onion wedges with vegetable oil and season with salt and pepper. Grill the tomato and onion wedges on the hot side of the grill, covered, until dark grill marks appear, about 5 minutes per side.
  • Place the grilled tomato and onion in a food processor, along with the 1/4 cup vegetable oil, chopped cilantro, smoked paprika, brown sugar, cumin, oregano, garlic, chipotle peppers, 1 tablespoon cider vinegar, 2 teaspoons salt and 1/2 teaspoon black pepper. Blend until smooth. Transfer to a large bowl and add the beef chunks. Toss to coat.
  • Lay out a large double-layered sheet of extra-wide heavy-duty foil. Put the beef in the center. (If using regular-width foil, divide the beef into 2 foil packets.) Bring the short ends of the foil together and fold twice to seal; fold in the other sides to seal, leaving room for steam. Place on the indirect side of the grill and cover. Cook until the meat is tender and shreddable, 2 1/2 to 3 hours.
  • Meanwhile, combine 3/4 cup cider vinegar, 3/4 cup water and 1 1/2 teaspoons salt in a small saucepan over medium-high heat. When the liquid comes to a boil, stir in the reserved sliced onions and turn off the heat. Let cool completely and refrigerate until ready to use.
  • Shred the beef and return to the sauce; toss well to coat. Serve with warm grilled tortillas, pickled red onions, and other desired toppings.

GRILLED STEAK TACOS



Grilled Steak Tacos image

Flat iron steak is an inexpensive but totally flavorful cut of meat, especially when marinated in a citrus adobo sauce to make my favorite steak tacos.

Provided by Heidi

Categories     Main Course

Time 1h45m

Number Of Ingredients 12

1 cup orange juice
2 cloves garlic (, peeled)
2 chipotle peppers plus 2 tablespoons adobo sauce from the can
1/2 cup cilantro leaves and stems ((or a large fistful))
1 tablespoon cumin
1 teaspoon cinnamon
1 teaspoon kosher salt
1 1/2 pounds flat iron steak
Sliced avocado
Chopped tomato
Chopped onion
Chopped cilantro leaves

Steps:

  • Poke holes in the steak with a large knife, taking care to make the holes with the grain. Add the steak to a gallon size freezer bag.
  • Add the orange juice, garlic cloves, chipotle peppers and adobo sauce, cilantro, cumin, cinnamon and kosher salt into a blender. Puree until smooth then pour into the freezer bag with the steak, seal and refrigerate for 1 hour up to overnight.
  • Let the steak come to room temperature before grilling, about 20 minutes. Oil grates with grapeseed oil and preheat it on high heat.
  • Reduce the heat to medium-high and grill the meat for 10 minutes on each side or until cooked to desired doneness.
  • Allow the steak to rest on a platter, covered with foil, for 10 minutes before cutting.
  • Warm the tortillas over a gas flame or on the grill. Assemble the tacos with sliced avocado, chopped onion, tomatoes, cilantro, queso fresco, and a squeeze of grilled limes or sliced jalapeño if you like.

Nutrition Facts : ServingSize 1 g, Calories 342 kcal, Carbohydrate 9 g, Protein 33 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 112 mg, Sodium 807 mg, Fiber 1 g, Sugar 6 g

GRILLED STEAK SOFT TACOS



Grilled Steak Soft Tacos image

This can be broiled or cooked on the grill. Forget about Taco Bell's grilled steak carne asada soft tacos when you can make much better at home!

Provided by PalatablePastime

Categories     Steak

Time 28m

Yield 10 soft tacos

Number Of Ingredients 14

20 ounces top sirloin steaks
1/4 cup orange juice
2 tablespoons vegetable oil
1 tablespoon fresh lime juice
2 teaspoons cider vinegar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
10 8-inch flour tortillas
2 1/2 cups shredded lettuce
1 1/4 cups finely shredded cheddar cheese
3/4 cup sour cream
2 small tomatoes, finely chopped
1 (8 ounce) bottle taco sauce

Steps:

  • Mix together ingredients for marinade in a small bowl.
  • Place steak in a dish or plastic bag and pour marinade over it and refrigerate for several hours, or overnight.
  • Bring steak out of refrigerator 1 hour before cooking.
  • Prepare grill or broiler.
  • Drain the meat, saving the marinade.
  • Grill meat 3-4 minutes per side (for med-rare), basting occasionally with marinade, or cook longer if desired.
  • Slice meat thinly and set aside.
  • Wrap tortillas in a towel and warm in a microwave; or if desired, warm briefly in a skillet and then wrap in a towel to keep warm.
  • To assemble taco, place approximately 2 ounces of meat, 1/4 cup lettuce, 2 tbsp cheese, 1 tbsp sour cream, a small amount of tomatoes and some taco sauce on each tortilla.
  • Serve immediately.

GRILLED BEEF AND BLUE CHEESE TACOS



Grilled Beef and Blue Cheese Tacos image

Everyone loves the tangy sauce that goes with these sizzling steak tacos. For an authentic feel, I like to wrap the tortillas in foil and steam them while the steak and onions are cooking. -Lois Szydlowski, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

2 medium red onions, cut into 1/4-inch slices
2 tablespoons canola oil
1/2 teaspoon salt, divided
1 beef top sirloin steak (1-1/2 pounds)
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1 garlic clove, minced
1/4 teaspoon pepper
12 flour tortillas (6 inches), warmed
1 cup crumbled blue cheese

Steps:

  • Brush onions with oil; sprinkle with 1/4 teaspoon salt. Sprinkle steak with remaining salt. Grill onions and steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), and onions are tender, 4-6 minutes per side. Let steak and onions stand 5 minutes., Meanwhile, in a large bowl, combine soy sauce, Worcestershire, brown sugar, vinegar, garlic and pepper. Halve onion slices; cut steak thinly across grain. Add onions and steak to soy mixture; toss to coat. Serve in tortillas with blue cheese.

Nutrition Facts : Calories 524 calories, Fat 23g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 1576mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 4g fiber), Protein 36g protein.

BARBECUED TACO SALAD



Barbecued Taco Salad image

Don't expect the typical spicy flavor of other taco salads. Barbecue sauce makes this version a little sweeter, which is a pleasant surprise to everyone who tries it. - Kathie Brown, Fredericktown, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 pound ground beef
1 medium onion, chopped
1 jar (8 ounces) process cheese sauce
1/2 cup barbecue sauce
1 tablespoon chili powder
6 lettuce leaves
3 cups shredded lettuce
3 medium tomatoes, chopped
3 cups corn chips

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in cheese sauce, barbecue sauce and chili powder. Cook and stir over low heat until cheese is melted. Place each lettuce leaf on a plate. Top with shredded lettuce, beef mixture, tomatoes and corn chips. Serve immediately.

Nutrition Facts :

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