JALAPEñO AND LIME-MARINATED SKIRT STEAK TACOS
A spicy, tangy marinade helps tenderize this flavorful cut of meat that's perfect for tacos.
Provided by Rhoda Boone
Categories Steak Jalapeño Lime Juice Tortillas Cheese Lunch Dinner Summer Grill Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 tacos
Number Of Ingredients 16
Steps:
- Marinate and cook the steak:
- Combine jalapeño, garlic, cilantro, lime juice, oil, salt, pepper, and cumin in a large resealable bag or bowl. Add steak and toss to coat; if using bowl, wrap with plastic. Marinate at least 30 minutes at room temperature or chill up to overnight in refrigerator, tossing occasionally.
- Let steak sit at room temperature 30 minutes before cooking if chilled. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, scraping off any bits that cling to meat; discard marinade. Grill steak 2-3 minutes per side for medium rare. Let rest 10 minutes before thinly slicing against the grain.
- Assemble the tacos:
- Warm tortillas in a microwave, oven, or over a gas flame. Divide steak among tortillas, then top with salsa, avocado, sour cream, queso fresco, if using, cilantro, and onion. Serve with lime wedges alongside.
- Do Ahead
- Steak can be marinated 1 day ahead; keep chilled.
15-MINUTE STIR-FRIED STEAK TACOS
We slice skirt steak and cook it quickly at a high temperature to save time and keep the meat tender. Make sure you save the super flavorful collected juices from the steak and onions to drizzle on your tacos.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper.
- Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishcloth, and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishcloth, until ready to serve.
- When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl. Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine.
- Set up a taco bar with the steak and onions, wrapped tortillas, sour cream, guacamole, salsa verde, pico de gallo and cheese.
STEAK AND JALAPEñO TACOS
Steps:
- Heat broiler. Rub steak with chili powder and season with salt; set aside. In a pan over medium heat, heat oil; cook jalapeño and half the onion,stirring frequently, until soft, 8 to 10 minutes. Remove from heat and cool to room temperature; transfer to a blender or food processor and process with Worcestershire, lemon juice and 2 teaspoons salt until just blended. On a broiler pan, broil steak, flipping once, to desired doneness, about 5 minutes for medium-rare. Transfer steak to a cutting board, let rest for 3 minutes and cut into 1-inch strips. Divide steak among tortillas and top each with 1 tbsp jalapeño sauce, plus remaining onion, cilantro and avocado. Serve with lime wedges.
TACOS DE JAMAICA (VEGAN HIBISCUS TACOS)
These delicious Mexican vegan tacos (tacos de jamaica) are made with hibiscus flowers and are garnished with pineapple, onion, cilantro, and salsa verde with avocado.
Provided by Chef Gaby Cervello
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 2h32m
Yield 18
Number Of Ingredients 17
Steps:
- Rinse hibiscus very well to make sure all dust is removed. Place clean hibiscus in a pot over medium heat, cover with water, and boil for 10 minutes. Remove hibiscus from heat and allow to steep for at least 2 hours, until hibiscus is very soft. Drain well.
- Heat oil in a large skillet over medium heat and cook 1 onion and 2 cloves garlic until soft and translucent, about 2 minutes. Stir in drained hibiscus and season with salt and pepper. Cook for 5 minutes, stirring constantly, until hibiscus turns a deep red color.
- Combine tomatillos, avocado, 1/4 onion, serrano peppers, 1 clove garlic, and 2 tablespoons cilantro; blend until smooth. Season salsa verde with salt.
- Warm corn tortillas in a skillet. Divide hibiscus mixture amongst tortillas and top with pineapple, onion, and cilantro. Serve with salsa verde and lime.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 17.3 g, Fat 3.2 g, Fiber 3 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 31.5 mg, Sugar 1.8 g
JALAPENO STEAK
Jalapenos mixed with the other ingredients give a spicy and delicious kick to grilled steak. Marinate this steak in the fridge for up to 24 hours before cooking.
Provided by Sara B.
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 8h15m
Yield 6
Number Of Ingredients 7
Steps:
- Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender. Blend until smooth.
- Place steak in a shallow pan or large resealable plastic bag. Pour jalapeno marinade over the steak, and turn to coat. Cover pan or seal bag; marinate in the refrigerator 8 hours or overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grill grate.
- Drain and discard marinade. Grill steak 5 minutes per side, or to desired doneness.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 3.1 g, Cholesterol 60.5 mg, Fat 10.5 g, Fiber 1 g, Protein 19.1 g, SaturatedFat 4.2 g, Sodium 1206 mg, Sugar 0.5 g
STEAK TACOS WITH JAMAICA FLOWER AND JALAPENO SYRUP
Make and share this Steak Tacos With Jamaica Flower and Jalapeno Syrup recipe from Food.com.
Provided by Ambervim
Categories < 60 Mins
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Pour the jamaica concentrate, bay leaves, whole cloves, black pepper and salt into a medium saucepan set over medium-high heat. Bring to a boil and simmer for about 15 minutes, or until it reduces to half the original amount.
- Let the marinade cool and pour over the flank steak in a baking dish or container. Cover and let it marinade anywhere from 1 to 24 hours.
- Set grill pan, grill or saute pan over medium-high heat. Brush with a light coat of oil. Sprinkle meat with a bit more salt.
- Grill meat anywhere from 4 to 6 minutes per side, depending on how cooked you want it.
- Meanwhile, pour the marinade into a saucepan set over medium heat and drop in the halved serrano or jalapeño chile. Let the sauce reduce for 15 minutes, or until it coats the back of a wooden spoon. The syrup will thicken considerably as it cools. Remove from heat and let cool.
- When the meat is ready, slice it thin and if you want, cut it into chunks. Heat corn tortillas over a comal or skillet over medium heat, it will take about a minute per side. For each taco, add a couple tablespoons or slices of meat in the center of each tortillas, a slice of avocado, some crumbled queso fresco and drizzle some of the jamaica and syrup on top. Enjoy your tacos!
Nutrition Facts : Calories 242.1, Fat 9.9, SaturatedFat 2.8, Cholesterol 38.6, Sodium 56, Carbohydrate 24.4, Fiber 5.1, Sugar 0.6, Protein 15.4
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