Summer Steak Tacos Food

SUNNY'S MICHELADA SKIRT STEAK TACOS WITH CERVEZA PICO

Sunny's Michelada Skirt Steak Tacos with Cerveza Pico image

Provided by Sunny Anderson

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

8 ounces pilsner beer
One 8-ounce can tomato sauce
1/4 cup vegetable oil
1 lime, quartered
2 pounds skirt or flank steak
Kosher salt and freshly ground black pepper
1 pint cherry tomatoes, halved or quartered, depending on size
1/4 cup pilsner beer
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped red onion
1 tablespoon lime juice
1 tablespoon hot sauce
6 to 8 radishes, cut into wedges
2 jalapenos, seeded and finely chopped
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
3 tablespoons chile lime seasoning (I like Tajin)
1 tablespoon ancho chile powder
Zest of 2 limes
Olive oil, for oiling the grill
12 to 18 warmed corn or flour tortillas

Steps:

For the marinade: Add the beer, tomato sauce and oil to a large resealable bag. Squeeze the limes in, then drop them in the bag. Add the steaks, then sprinkle with salt and pepper and seal. Marinate at room temperature for 1 to 2 hours. Remove the steaks from the bag and discard the contents. Pat steaks dry on both sides and sprinkle lightly with salt and pepper.
For the pico: Add the tomatoes, beer, cilantro, onion, lime juice, hot sauce, radishes, jalapenos and a pinch of salt and pepper to a large bowl. Drizzle with some olive oil, then toss and let rest at room temperature until ready to use.
For the rub: Preheat a grill or griddle to medium-high heat. Add the chile lime seasoning, chile powder and zest to a small bowl. Sprinkle the seasoning all over the steaks and rub into both sides. Lightly oil the grill grates. Place steaks on the grill, smooth-side down, and cook, flipping midway through, for about 8 minutes total. Remove steaks to a plate, then cover gently with aluminum foil and let rest at least 5 minutes. Thinly slice steaks against the grain along the length. Make tacos with warmed tortillas and prepared pico.

SUMMER STEAK TACOS

Summer Steak Tacos image

Setting up a DIY taco station is an easy way to host a small or large group of guests, while still enjoying the dinner party yourself. Take tacos to the next level with tender, juicy 100% Canadian AAA Angus beef, a simple and affordable switch that is sure to impress.

Provided by Mary Jenny

Categories Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs 100% canadian aaa angus beef inside round sand steak
salt and pepper, to taste
1 teaspoon cumin
1/2 head cabbage
2 avocados
1 lime
4 tomatoes, finely diced
1 bunch cilantro
tortilla (soft or crunchy)

Steps:

Season steaks with salt, pepper and cumin. In a pan over high heat, sauté steaks for 3 to 5 min per side (or to your liking). Remove and slice thinly.
Using a mandolin or knife, thinly shave cabbage. Set aside.
In a medium bowl, gently smash the pitted avocados with the juice of one lime and pinch of salt. Set aside.
Arrange steak, tortillas, avocado, tomatoes, cabbage and cilantro for garnish in bowls or on a platter for guests to assemble their tacos.

Nutrition Facts : Calories 522.8, Fat 25.2, SaturatedFat 6, Cholesterol 134.4, Sodium 142, Carbohydrate 22.2, Fiber 11.8, Sugar 7.9, Protein 55

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