Grilled Steak Tacos With Carrot Pepper Slaw Recipes

GRILLED STEAK TACOS RECIPE

Steps:

• 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.
• 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.
• 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)
• 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.
• 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.
• Serve everything together, along with any additional garnishes.

STEAK TACOS

Steps:

• Place the flank steak in a baking dish. In a medium mixing bowl or large measuring cup, stir together the olive oil, garlic, orange juice, lime juice, cumin, salt, and pepper. Pour over the steak. Cover tightly with plastic and refrigerate for at least 1 hour or up to 8 hours (do not marinate for more than 8 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.
• Preheat an outdoor grill or indoor grill pan over medium-high heat (alternatively, you can cook the steak under your broiler-place your oven rack in the upper third, usually the second closest rack to the top). Brush the grill grates with oil. Remove the steak from the marinade, shaking off any excess. Grill (or broil) the steak for about 3-4 minutes per side, flipping once, until medium-rare (The steak should read 135 degrees F on an instant-read thermometer.)
• Remove the 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.
• Next, 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.
• To serve, fill the tortillas with a few slices of beef. Sprinkle with cheese and any desired toppings. Enjoy immediately.

GRILLED STEAK TACOS

Steps:

• In a small bowl, combine the aioli ingredients. In another bowl, combine the salsa ingredients. Refrigerate until serving., Combine the pepper, oil, salt and seafood seasoning; rub over both sides of steak. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand for 5 minutes., Meanwhile, grill tortillas until warm, about 45 seconds on each side. Thinly slice steak; place on tortillas. Serve with aioli, salsa and toppings of your choice.

GRILLED STEAK NAAN TACOS

Steps:

• For the steak: Heat a grill pan over medium heat. Drizzle the steak with the olive oil and season with the ancho chile powder, 2 teaspoons salt and 1 teaspoon pepper. Grill the steak to the desired temperature, 3 to 4 minutes per side for medium rare. Set aside to rest while you make the salsa.
• For the grilled avocado-corn salsa: Brush the corn, jalapeño and red onion with the olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Grill until the vegetables are lightly charred, about 6 minutes. Slice the corn off the cob and chop the jalapeño and onion. Toss the vegetables with the cilantro, avocado and lime zest and juice in a bowl. Taste and adjust the seasoning as needed.
• For the assembly: Slice the steak thinly against the grain. Build a taco by grabbing a warm naan and adding a tablespoon of the chipotle mayo, if using. Top with some of the steak and a spoonful of the salsa. Top with some crumbled queso fresco and serve with a lime wedge.

GRILLED CARROTS WITH HARISSA BUTTER

Steps:

• Toss 1 1/2 pounds peeled small carrots with 1 tablespoon olive oil and a pinch each of salt and pepper. Grill over medium heat, covered, turning, until tender, 12 to 15 minutes. Mix 2 tablespoons melted butter, 1 tablespoon harissa, 2 teaspoons white wine vinegar, 1/2 teaspoon ground coriander and a pinch each of salt and pepper; toss with the carrots. Top with torn mint and flaky salt. Serve with lemon wedges.

GRILLED STEAK TACOS WITH SPICY SLAW

Steps:

• Prepare a medium (375°F) gas or charcoal grill fire.
• Meanwhile, in a small bowl, mix the ancho powder with 1 teaspoons of the sugar, 2 teaspoons salt, and 3/4 teaspoons pepper. Pat the steak dry, sprinkle the ancho mixture on both sides, and let sit at room temperature while the grill heats.
• Set the onion rounds and jalapenos on a large plate and sprinkle with 1 Tbs. of the oil, 1/2 teaspoons salt, and 1/2 teaspoons pepper.
• In a large bowl, toss the cabbage with the lime juice, the remaining 1 teaspoons sugar, and 1/2 teaspoons salt. Add the remaining 1 Tbs. oil and toss again.
• Put the steak, onions, and jalapenos on the grill. Grill the steak, flipping once, until cooked to your liking, 5 to 6 minutes for medium rare (130°F to 135°F). Grill the vegetables, flipping once, until grill marks appear and they're just tender, 4 to 6 minutes for the jalapenos and about 8 minutes for the onion. (Move the onions to a cooler part of the grill or lower the heat if they start to burn.) Transfer the steak and vegetables to a cutting board; let the steak rest for 5 minutes.
• Chop the onions and finely chop the jalapenos, add to the cabbage mixture, and toss well. Season to taste with salt, pepper, and lime juice.
• Spread 4 tortillas on the grill and heat, flipping once, until warm and softened, about 1 minute. Stack the warmed tortillas in a kitchen towel; repeat with the remaining tortillas.
• Thinly slice the steak and put a few slices on each of the warm tortillas. Top with the slaw and a dollop of sour cream. Serve with the lime wedges.