Steak Tacos With Cranberry Salsa Recipes
STEAK TACOS WITH CRANBERRY SALSA RECIPE
Happy Taco Tuesday! We're celebrating taco tuesday with this delicious steak stacos with cranberry salsa recipe! These are super unique and so tasty.
Provided by Sweetphi
Categories Main Meals
Time 30m
Number Of Ingredients 19
Steps:
- Pat steak dry with a paper towel. In a bowl combine brown sugar, cumin, chili powder and garlic salt and press 1/2 of the seasoning mixture onto the steak.
- In a large skillet over medium high heat, heat the vegetable oil for 30 seconds. Put the flank steak, seasoning side down into the skillet. Pour remaining seasoning over the unseasoned side and press down. Cook for 5 minutes, then flip and cook for another 5 minutes, or until desired level of steak doneness is achieved with a meat thermometer. Mine was at 155 when I took it off the heat, for medium. Remove the skillet from heat, and allow the steak to rest for 10 minutes, then transfer to a cutting board and cut into thin slices.
- Combine all the ingredient for the salsa in a food processor and process for 10 seconds, until ingredients are chopped. Scrape down sides and process for another 5 seconds, or until no more large pieces of any single ingredient remain. Remove blade and then let salsa sit for 5 minutes, after 5 minutes drain off excess liquid.
- To assemble the tacos place 2 thin slices of steak in a tortilla and spoon a tablespoon or two of the cranberry salsa on, sprinkle with a pinch of cheese and a few fresh cilantro leaves, then enjoy!
Nutrition Facts : ServingSize 1 g, Calories 708 kcal, Carbohydrate 69 g, Protein 51 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 120 mg, Sodium 1136 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 13 g
AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)
On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.
Provided by Wendy H
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 16
Number Of Ingredients 12
Steps:
- Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
- Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
- Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
- Add steak to each tortilla and top with white onion and cilantro.
Nutrition Facts : Calories 154.8 calories, Carbohydrate 16.9 g, Cholesterol 19 mg, Fat 4.3 g, Fiber 1.9 g, Protein 12.2 g, SaturatedFat 1.6 g, Sodium 178.6 mg, Sugar 4.2 g
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