Wednesday, January 05, 2022

Steak Tacos

 


















Who doesn’t like tacos now and then. Sometimes I just crave these things…whether I make them with chicken or shrimp or fish, I always have room for tacos. This weekend I made steak tacos with an easy citrus marinade. I love this recipe for the most tender grilled or stove top steak tacos!

















 

 

 

  Steak Tacos

 

 For the  Steak and Marinade 

1 pound flank steak, (or use Sirloin) trimmed of all excess fat
2 tablespoons extra virgin olive oil
2 cloves garlic, minced (about 2 teaspoons)
Juice of 1 medium orange (about 1/4 cup)
Juice of 1 medium lime (about 2 tablespoons)
1/2 tablespoon ground cumin
salt, for marinade and for grilling the steak
black pepper, for marinade and for grilling the steak
Canola oil, for coating the grill or butter for skillet

12 small corn or flour tortillas

 

 

 

 

 

 

 

 

 

 

 

 




 

 

 

 

Toppings

 

Shredded Monterey Jack cheese              
chopped fresh cilantro
diced onion  
diced tomatoes
Avocado
cilantro

In a medium mixing bowl or large measuring cup, stir together the olive oil, garlic, orange juice, lime juice, cumin, salt, and pepper. Lay steak in dish and pour marinade over the steak. Cover tightly with plastic and refrigerate for at least 1 hour or up to 5 hours (do not marinate for more than 5 hours or the steak will break down and soften too much).



























When ready to grill, remove the steak from the refrigerator and let stand at room temperature while you prepare any toppings and preheat the grill. 

To cook on the grill:

Preheat an outdoor grill or indoor grill pan over medium-high heat.  Brush the grill grates with oil. Remove the steak from the marinade, shaking off any excess. Grill the steak for about 3-4 minutes per side, flipping once, until medium-rare. Move steak to a cutting board and cover with foil. Let rest for 5 minutes (this allows the juices to sink into the meat), then cut the steak into thin, 1/4-inch slices, slicing it across the grain.

 


























To cook on the stove:

Heat a cast iron skillet or grill pan over medium-high heat. When hot, add butter and IMMEDIATELY add the steak to the pan. Sear for 3 minutes without moving the steak. Turn and cook for 3 to 4 minutes for medium rare to medium (or cook longer for desired doneness). Remove from pan and allow the steak rest on a cutting board, covered with foil, for 5 minutes.

 











  










While the steak is resting, warm the flour or corn tortillas. I like to double up on my tortillas but you can use one or two.

To warm the tortillas: place them in a dry skillet heated over medium-high or heat them on the grill for about 30 seconds per side, until warmed through. Or you can use the microwave and warm for 10 seconds.




























Preparation:
While the steak is resting, warm the flour or corn tortillas. I like to double up on my tortillas but you can use one or two.

To warm the tortillas: place them in a dry skillet heated over medium-high or heat them on the grill for about 30 seconds per side, until warmed through. Or you can use the microwave and warm for 10 seconds.

Assemble the tacos: fill the tortillas with a few slices of beef. Sprinkle with cheese and any desired toppings. Enjoy immediately.










Photography is the property of and copyrighted to Welcome Home

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.