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 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 STEAK SOFT TACOS
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
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 STEAK TACOS WITH CHIPOTLE CREAM AND CHIMICHURRI
Provided by Food Network
Time 2h32m
Number Of Ingredients 14
Steps:
- For the chimichurri: While the steak rests, place the cilantro leaves, onion, remaining 4 cloves garlic, juice of 1 lime, and remaining 1/3 cup vinegar to a blender and puree until combined. With the blender on low speed, drizzle in the remaining 1/4 cup olive oil in a slow stream. Remove the sauce from the blender and stir in the red pepper flakes and salt, to taste.
- For the chipotle cream: Combine the sour cream, chipotle pepper, adobo sauce, juice of 1/2 lime, and pinch of salt.
- Place the steak, 3 cloves garlic, 2 tablespoons each olive oil and vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper, and Dijon mustard in a resealable bag. Rub the ingredients into the meat and place in the refrigerator to marinate for 2 hours.
- After 2 hours, remove the meat from the bag and pat dry to remove any excess moisture. Lightly season both sides with salt and pepper. Set aside.
- Spray an indoor, stovetop grill with nonstick cooking spray and preheat on medium-high heat. Place the steak on the preheated grill and grill about 6 minutes on each side for medium rare. After grilling the steak, cover with tented foil and allow to rest for 10 minutes, before thinly slicing across the grain.
- To serve, top each warm tortilla with some mixed greens and sliced steak. Drizzle with the chimichurri and chipotle cream.
- Servings: 4 to 6 tacos
GRILLED PHILLY CHEESESTEAK TACOS
Make and share this Grilled Philly Cheesesteak Tacos recipe from Food.com.
Provided by Boomette
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preaheat a grill to medium-high. On a large baking sheet, arrange the steak, mushrooms, bell pepper and onion; brush with the olive oil and season with salt and pepper. Thread the mushrooms onto a skewer.
- Grill the steak and vegetables, turning once, utnil the steak is well-crusted and the vegetables are charred and softened, about 12 minutes; transfer to a large plate and let stand until the vegetables are cool enough to handle.
- Thinly slice the steak and vegetables separately and transfer the vegetables to a large bowl; season with salt and pepper. Divide the steak among the taco shells, top with the grilled vegetables and sprinkle with the cheese.
- You can serve with salsa, guacamole and sour cream.
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