Tuesday, June 15, 2010

Steak Tacos

Last night B and I had steak tacos. We used this marinade recipe from Tyler Florence. Delicious!



  • 1 orange, juiced
  • 2 limes, juiced
  • 4 tablespoons olive oil
  • 2 garlic cloves, roughly chopped
  • 3 chipolte chiles, in adobo sauce (this makes it SUPER spicy. I recommend 1-3)
  • 3 tablespoon roughly chopped fresh cilantro leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces (okay we used regular sirloin steaks... because that's what I had and it was DELICIOUS!)
  • Salt and pepper


Combine all the marinade ingredients. In a blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.

Preheat a ridged grill pan on high heat.

Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. (This is SUPER important: set a timer and cook for 4 minutes on each side- DO IT. It makes it deliciously perfectly medium.)

While steak is resting, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.

You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.

Thinly slice the steak against the grain on a diagonal.

To serve:

We ate ours with some diced onions and chopped cilantro. We also had avocado slices. The only thing I though was missing was some queso fresco. Tyler Florence recommends serving it with guacamole, sour cream, salsa, possibly cheese and then grilled peppers and onions if you want it fajita style.

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