Summer Steak Tacos Recipes

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19 BEST WAYS TO COOK STEAK



19 Best Ways to Cook Steak image

One of my favorite ways to cook steak - Grilled Skirt Steak with Tomato Salad! Slice it up before serving for easy access for your guests.

Provided by Gaby

Categories     Main Course

Time 2h12m

Number Of Ingredients 12

2 pounds hanger or skirt steak
1/3 cup olive oil
2 garlic cloves (chopped)
2 tablespoons red wine vinegar
¼ cup soy sauce
4 tablespoons agave nectar or honey
1-2 pints cherry tomatoes (halved)
2-3 tablespoons olive oil
Kosher salt
Freshly cracked black pepper
1 handful of fresh arugula or upland cress
1/3 red onion (thinly sliced)

Steps:

  • Combine the ingredients for the marinade in a large non-reactive bowl. Add the steak and marinate for at least 2 hours up to 24.
  • Heat a grill over medium high heat.
  • Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get crisscross grill marks.
  • Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes.
  • In a large bowl, toss the halved cherry tomatoes with a few tablespoons of olive oil, salt, pepper, arugula and red onions.
  • Slice the steak against the grain and top with the tomato salad. Serve immediately.

SUMMERTIME STEAK TACOS



Summertime Steak Tacos image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 Servings

Number Of Ingredients 10

1 cup Farmer's Pick 100% Juice Blackberry
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 small red onion, cut into thin half-moons
3 garlic cloves, minced
1 cup fresh cilantro, chopped, plus leaves for serving (optional)
1 pound skirt or flank steak
Kosher salt and freshly ground black pepper
8 corn or small flour tortillas, warmed
Diced tomatoes, for serving (optional)

Steps:

  • 1. In a large resealable plastic bag, combine Farmer's Pick 100% Juice Blackberry, lime juice, olive oil, onion, jalapeno, and cilantro. Add the steak, seal the bag, and turn to coat well. Refrigerate for 2 to 4 hours. 2. When ready to serve, heat an outdoor grill or stovetop grill pan to medium heat. Remove the steak from the marinade and pour the marinade into a small saucepan. Bring to a boil and boil until the liquid has evaporated and the onions are tender, about 12 minutes. Season to taste with salt and pepper. 3. Meanwhile, pat the steak dry and very generously season with salt and pepper. Grill, turning once, until grill marks appear, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes. 4. Cut the steak across the grain into thin slices; cut the slices the same length as the tortillas. Divide among the tortillas and top with the onion mixture. If desired, scatter tomatoes and cilantro on top.

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