Steak Taco Seasoning Recipes

MEXICAN STEAK TACOS

Steps:

• On a heavy skillet at medium high heat add the vegetable oil. Place the steak when the oil is hot and brown the steaks.
• Cook for about 2 minutes and turn. If you are making several steaks, wrap the cooked ones in aluminum foil and keep warm in an oven while you finish cooking the rest of the steaks. Do not over cook.
• While the steaks finish cooking, start warming the tortillas in a medium heat skillet and wrap them in a kitchen towel.
• Chop the meat into small pieces and place some of the meat into each warm tortilla. (Some taco stands warm their tortillas in the same skillet the meat was cooked to absorb the flavor and some also add more oil to the skillet while warming the tortillas). Top each taco with the chopped onion and cilantro.
• Add the chopped steak to the skillet. Mix and serve on warm corn tortillas, top with chopped cilantro and onion. Now, you are ready to enjoy a real taco!

STEAK TACOS

Steps:

• Preheat the oven to broil. You can also use a grill.
• Combine the lime juice and spices. Rub over the steak.
• Broil (or grill) for 5-6 minutes per side for medium-rare, or to your desired doneness. Let rest for 10 minutes and slice thin or chop into small pieces. You can also chop the steak into smaller pieces and cook it in a skillet. It will take 3-5 minutes in a hot skillet with about one tablespoon of oil.
• Warm the tortillas and top with cilantro and your other favorite toppings.

STEAK TACO SEASONING RECIPE

Steps:

• Place all ingredients in a small glass container or mason jar.
• Mix to combine.
• Store in a cool, dark place.

MEXICAN STREET TACOS

Steps:

• In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.

TACO SEASONING

Steps:

• In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year.

CITRUS MARINATED STEAK TACO BOWLS RECIPE

Steps:

• Place beef in large, resealable food-storage plastic bag. In small bowl, mix orange juice, 2 tablespoons of the lime juice, the garlic and taco seasoning mix. Pour marinade over beef. Seal bag; refrigerate at least 30 minutes but no longer than 4 hours.
• Heat gas or charcoal grill.
• Remove steak from marinade; discard marinade. Place steak on grill over medium heat. Cover grill, and cook 11 to 16 minutes, turning once, until beef is of desired doneness (at least 145°F). Let stand 5 minutes. Cut beef across grain, into thin slices.
• Meanwhile, to make guacamole, in medium bowl, mash avocados. Add serrano chile, 1/4 cup of the red onion, the cilantro, remaining 1 tablespoon lime juice and the salt; gently stir to combine.
• Divide steak among tortilla bowls. Top with guacamole, remaining 1/4 cup red onion and the chopped tomato.

GRILLED STEAK TACOS

Steps:

• Scoop avocado from peel and mash with a fork in a small bowl. Add Guacamole Seasoning (from kit) and stir until well blended. Press plastic wrap onto surface of guacamole and refrigerate. Stir again before serving.
• In medium bowl, combine 2 tbsp (30 mL) water, 1 tbsp (15 mL) each vegetable oil and white vinegar with contents of Steak Seasoning pouch (from kit).
• Place entire steak (unsliced) in bowl, flipping and moving around until well coated on both sides.
• Heat gas or charcoal grill. Before cooking steak and peppers and while the grill is clean, toast the soft flour tortillas (from kit) directly on the grill for 15 to 20 seconds per side (or until lightly golden and toasted); wrap tortillas in foil to keep warm until ready to assemble.
• Cook steak over medium-high direct heat for 6 to 8 minutes, turning once. The length of grilling time will vary depending on your desired doneness and the thickness of your steak (we prefer medium-rare/145°F). While cooking steak, place chunks of red pepper directly on the grill around the steak. Turn occasionally until slightly charred and softened.
• Remove both steak and peppers from the grill and allow steak to rest for 5 minutes. Slice steak across the grain into strips and slice pepper into strips.
• Place steak and pepper strips onto each warmed and toasted tortilla. Top with guacamole, chopped onions and cilantro and a squeeze of fresh lime or a drizzle of taco sauce or salsa.

GRILLED STEAK FAJITA TACOS

Steps:

• Heat gas or charcoal grill.
• Combine steak with 2 tablespoons of the oil, the taco seasoning mix and 1/4 teaspoon of the salt in large resealable food-storage plastic bag. Seal bag; turn to evenly coat. Place in refrigerator to marinate 45 minutes.
• Brush onion wedges and bell pepper planks with remaining tablespoon of oil; season with chili powder and remaining 1/2 teaspoon salt.
• Remove steak from marinade; discard marinade. Place steak and vegetables on grill over medium heat (350°F to 400°F); cover grill. Cook 9 to 11 minutes, turning once for medium doneness (135°F internal temperature) or until desired doneness. Grill vegetables 8 to 10 minutes, turning once, until softened and lightly charred. Turn grill to low (250°F to 300°F). Transfer steak and vegetables to cutting board; let rest 10 minutes.
• Place wrapped bowls on low grill; heat 6 minutes, turning once halfway through.
• Cut steak into thin strips across the grain, then cut strips into bite-size pieces. Toss with lime juice. Chop vegetables, discarding onion roots.
• Divide steak and vegetables among warm bowls. Serve with lime wedges and desired fresh toppings.

HOMEMADE TACO SEASONING

Steps:

• Add all ingredients to a mixing bowl and combine well.
• Use immediately and store leftovers in an airtight container.
• For one pound of ground beef, you'll need 3 tablespoons of the seasoning mix. After browning the ground beef, drain the fat. Add 3 tablespoons seasoning along with a heaping half cup of water. Mix well and simmer over low heat. Taste for salt level, adding another pinch if necessary.

TACO SEASONING I

Steps:

• In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.