Grilled Steak Tacos

Grilled Steak Tacos

from feastingathome.com
Main
80 min
202 kcal / serving

Grilled Steak Tacos (Carne Asada Tacos) with Chimichurri Sauce, Pico de Gallo, and Pickled veggies -flavorful and delicious, perfect for outdoor gatherings and barbecues. 

Ingredients

  • 2 lbsflank steak (or pounded skirt steak, organic grass-fed is best)
  • 1 largesliced sweet onions for grilling (optional)
  • 1 bunchscallions for grilling(optional)
  • juice of 1 orange ( 1/3 cup)
  • juice of 2 limes (1/4 cup)
  • ⅓ cupsoy sauce
  • ⅓ cupolive oil
  • ½ teaspoonsugar ( optional)
  • 4garlic cloves, finely minced
  • ½ cupchopped cilantro (stems ok)
  • optional: 1/2 teaspoon of any or each cumin, coriander or chili powder
  • optional 1-3 teaspoons adobo sauce ( from canned chipotles) this adds a nicely smoky flavor
  • 1 bunchcilantro or about 1 cup packed (small stems ok)
  • 1 bunchitalian parsley- about 1 cup packed (thin stems ok)
  • ¼ cupfresh lime juice (1-2 limes)
  • ½ cupolive oil, or more
  • ¼ cupchopped onion
  • 2garlic cloves
  • 2 teaspoonsground cumin
  • 2 teaspoonsground coriander
  • ¾ teaspoonkosher salt
  • ½one jalapeño pepper
  • 4vine-ripe tomatoes, chopped
  • ½ mediumred onion, chopped
  • 2green onions, white and green parts, sliced
  • 1serrano chili, minced
  • 1handful fresh cilantro leaves, chopped
  • 3garlic cloves, minced
  • 1 ½limes, juiced
  • ¼ cupextra-virgin olive oil
  • 1 teaspoonkosher salt
  • 2 cupsmix of sliced radishes, onion, or carrots, cauliflower, or whatever you like
  • 1 cupvinegar
  • 1 cupwater
  • ½ teaspoonkosher salt
  • 2 tablespoonsugar
  • 1 teaspoonwhole peppercorns or whole coriander seed
  • a few sprigs of cilantro
  • lime wedges, chipotle mayo, avocado slices, mexican cabbage slaw, crumbled queso fresco or cotija cheese (optional), tapatio or hot sauce, sour cream, guacamole, cilantro, mexican pinto beans

Directions

  1. 1

    In a large bowl, mix together ingredients for the marinade. Place steak and onions in the bowl and toss with marinade. Let sit at room temp for at least 30 minutes, turning occasionally. (Or marinate for up to 3 hours in the fridge, bringing to room temp before grilling.) Pre-heat the grill to mediump-high heat. Grease the grill. Grill steak on med-high heat to the desired doneness. I usually cook to medium-rare, 5-7 mins each side. Grill the onions and scallions untio tender and charred. A little char is good on the steak here too. Let rest for 10 minutes, covered in foil, before thinly slicing the meat across the grain.

  2. 2

    Either chop everything finely and place all ingredients in a bowl, or alternatively place all dry ingredients in a food processor, pulsing several times until chopped. Add oil, lime juice, cumin, coriander, and salt. Pulse repeatedly until combined, but not too smooth. Add more oil if you want a looser sauce. Set aside in a small serving bowl.

  3. 3

    Finely dice tomato, onion, jalapeño and cilantro. Season with salt, pepper and lime. Sometimes I’ll add diced avocado and a couple splashes of Tapatio hot sauce. Place all in a bowl, mix and let sit for 15 min to 1 hour (makes 2 Cups)

  4. 4

    In a small saucepan, combine water, vinegar, sugar, salt and peppercorns or coriander seeds. Add your choice of sliced radishes, slivered onions, thinly sliced carrots or whatever else you like. Bring to a boil. Remove and place in freezer for 10-15 minutes (or refrigerate until cold). Remove and place in a serving bowl or jar. Top with a little fresh cilantro. Or you could make pickled red onions instead.

  5. 5

    lightly grill, until soft and pliable (or grill directly on a gas burner. flipping and turning for 30 seconds) wrap up in a towel, to prevent drying.

  6. 6

    Serve everything together, along with any additional garnishes.