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.
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.
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