Adobe Beef Tacos With Pickled Red Onions Small Plates Big Taste Recipes

TAPAS-STYLE PEPPER-STEAK "PARFAITS" (SMALL PLATES, BIG TASTE)

Steps:

• Combine marinade and dressing ingredients in small bowl. Place steaks and 1/4 cup marinade in a food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Cover and refrigerate remaining marinade for dressing.
• Preheat charcoal grill to medium heat.
• Remove steaks from marinade; discard marinade. Place steaks and bell peppers on grill over medium, ash-covered coals. Grill steaks, uncovered, 9 to 11 minutes for medium-rare to medium doneness, turning occasionally. Grill peppers, covered, 7 to 10 minutes or until tender, turning occasionally. A few minutes before steaks are done, place bread slices on grill. Grill until lightly toasted, turning once. Cut 1 end off garlic clove; rub cut end evenly over both sides of toasted bread.
• Carve steak into thin slices; season with salt and black pepper, to taste. Dice bell peppers. Place 1 bread slice upright in each of 6 (1-cup) martini glasses. Layer with equal amounts of spinach, peppers, steak, olives, chopped cilantro and reserved dressing. Top with cheese shavings. Garnish with cilantro sprigs, if desired.

ADOBO BEEF TACOS WITH PICKLED RED ONIONS

Steps:

• Combine Pickled Red Onions ingredients in medium bowl; stir well. Cover and refrigerate while preparing beef.
• Combine seasoning ingredients in small bowl; press evenly onto beef steaks.
• Cover and refrigerate 15 minutes to 2 hours.
• Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. Remove from grill; let stand 5 minutes.
• Meanwhile drain pickled onions well. Carve steaks into thin strips. Top tortillas evenly with steak, queso fresco and pickled onions. Sprinkle with cilantro, as desired.

ADOBE BEEF TACOS WITH PICKLED RED ONIONS (SMALL PLATES, BIG TASTE)

Steps:

• Combine pickled onion ingredients in medium bowl; stir well. Cover and refrigerate while preparing beef.
• Combine seasoning ingredients in small bowl; press evenly onto beef steaks. Cover and refrigerate 15 minutes to 2 hours.
• Preheat charcoal grill to medium heat.
• Place steaks on grill over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium-rare to medium doneness, turning once. Remove from grill; let stand 5 minutes.
• Meanwhile drain pickled onions well. Carve steaks into thin strips. Top tortillas evenly with steak, queso fresco and pickled onions. Sprinkle with cilantro, as desired.