Vietnamese Grilled Steak Tacos A1 Recipes

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GRILLED STEAK TACOS



Grilled Steak Tacos image

Flat iron steak is an inexpensive but totally flavorful cut of meat, especially when marinated in a citrus adobo sauce to make my favorite steak tacos.

Provided by Heidi

Categories     Main Course

Time 1h45m

Number Of Ingredients 12

1 cup orange juice
2 cloves garlic (, peeled)
2 chipotle peppers plus 2 tablespoons adobo sauce from the can
1/2 cup cilantro leaves and stems ((or a large fistful))
1 tablespoon cumin
1 teaspoon cinnamon
1 teaspoon kosher salt
1 1/2 pounds flat iron steak
Sliced avocado
Chopped tomato
Chopped onion
Chopped cilantro leaves

Steps:

  • Poke holes in the steak with a large knife, taking care to make the holes with the grain. Add the steak to a gallon size freezer bag.
  • Add the orange juice, garlic cloves, chipotle peppers and adobo sauce, cilantro, cumin, cinnamon and kosher salt into a blender. Puree until smooth then pour into the freezer bag with the steak, seal and refrigerate for 1 hour up to overnight.
  • Let the steak come to room temperature before grilling, about 20 minutes. Oil grates with grapeseed oil and preheat it on high heat.
  • Reduce the heat to medium-high and grill the meat for 10 minutes on each side or until cooked to desired doneness.
  • Allow the steak to rest on a platter, covered with foil, for 10 minutes before cutting.
  • Warm the tortillas over a gas flame or on the grill. Assemble the tacos with sliced avocado, chopped onion, tomatoes, cilantro, queso fresco, and a squeeze of grilled limes or sliced jalapeño if you like.

Nutrition Facts : ServingSize 1 g, Calories 342 kcal, Carbohydrate 9 g, Protein 33 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 112 mg, Sodium 807 mg, Fiber 1 g, Sugar 6 g

GRILLED PRIME CHEESETEAK TACOS



Grilled Prime Cheeseteak Tacos image

Provided by Jeff Mauro, host of Sandwich King

Time 2h45m

Yield 12 tacos

Number Of Ingredients 14

1 1/2 pounds center-cut tenderloin
1 poblano chile
Olive oil, for drizzling
1 yellow onion, sliced into 1/4-inch strips
Kosher salt and freshly ground black pepper
12 fresh corn tortillas
Cheese Sauce, recipe follows
12 pickled cherry peppers, stemmed, seeded and thinly sliced
One 12-ounce can evaporated milk
2 teaspoons Dijon mustard
4 ounces sharp yellow Cheddar, freshly grated
2 ounces pepper jack cheese, freshly grated
2 ounces blue cheese, crumbled
2 teaspoons cornstarch

Steps:

  • Put the tenderloin on a parchment-lined baking sheet and freeze for 1 hour. Flip the tenderloin and freeze for another hour. Use a very sharp knife to slice the meat as thinly as possible.
  • Roast the poblano directly over an open flame, turning regularly, until blistered and blackened all over, about 5 minutes. Put in a bowl, cover with a kitchen towel and let cool for at least 10 minutes. Rub off the blackened skin, remove the stem and seeds and slice into 1/4-inch strips.
  • Heat a cast-iron griddle over medium-high heat on one side and medium-low heat on the other side. On the cooler side, drizzle with olive oil, add the onions and cook, stirring occasionally, until tender and beginning to char, 5 to 7 minutes. Add the roasted poblano to the onions and cook for another 3 minutes.
  • Sprinkle the meat with a generous amount of salt and pepper. Drizzle the hot side of the grill pan with olive oil, then lay the meat in a single layer, in batches if necessary. Cook very quickly on the first side, about 1 minute. Flip and cook on the other side, another minute or so. Repeat the process until all the meat is cooked. Reserve in a bowl along with the onions and pepper until you are ready to serve.
  • Heat both sides of the griddle over medium-high heat and oil lightly. Arrange the tortillas in a single layer on the griddle and heat about 30 seconds per side, then wrap in a clean kitchen towel to keep warm.
  • To build the tacos: In a warm tortilla, layer some meat, spoon on a couple of tablespoons of Cheese Sauce, add a few of the pepper and onions and top with the pickled cherry peppers.
  • Set a medium saucepan over low heat. Add the evaporated milk and Dijon and whisk together until uniform and smooth. Toss the Cheddar, pepper jack and blue cheese with the cornstarch in a bowl until totally coated. Whisk the cheese mixture into the milk mixture and heat, stirring constantly, until all the cheese is melted and the sauce is silky and smooth, about 5 minutes. Keep warm over low heat until ready to use.

GRILLED STEAK TACOS



Grilled Steak Tacos image

Spicy aioli brings a zesty kick to steak tacos, and the ribeye is a nice upgrade from typical ground beef. Grab one and enjoy the burst of flavor in each bite! -Michael Compean, Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 24

SPICY AIOLI:
1/4 cup mayonnaise
2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
1/8 teaspoon sesame oil
AVOCADO-CORN SALSA:
1 medium ripe avocado, peeled and finely chopped
1/2 medium tomato, seeded and chopped
3 tablespoons sliced ripe olives
2 tablespoons canned whole kernel corn
2 tablespoons chopped sweet red pepper
2 tablespoons lime juice
4 teaspoons minced fresh cilantro
1 teaspoon kosher salt
1 teaspoon finely chopped onion
1 garlic clove, minced
1/4 teaspoon ground cumin
STEAKS:
2 teaspoons pepper
2 teaspoons olive oil
1 teaspoon kosher salt
1 teaspoon seafood seasoning
1 beef ribeye steak (1 pound), trimmed
8 flour tortillas (6 inches)
Optional toppings: Shredded lettuce, cheddar cheese and Cotija cheese

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.

Nutrition Facts : Calories 650 calories, Fat 45g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 1843mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 4g fiber), Protein 28g protein.

STEAK TACOS



Steak Tacos image

Make and share this Steak Tacos recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

2 -4 ounces rib eye steaks
kosher salt
black pepper, freshly ground
1 tablespoon vegetable oil
oil (for frying)
4 (6 inch) white corn tortillas
1 cup mild cheddar cheese, shredded
jalapenos or avocado

Steps:

  • Season steaks with salt and pepper. heat a medium-large skillet over medium-high heat. Add 1 tablespoon oil and cook the steaks to the desired doneness. Set the steaks aside, but hold on the skillet.
  • In another small skillet heat about 1 inch of oil over medium heat. Using tongs, slide a tortilla into the hot oil, and cook just until soft and pliable, about 30 seconds. Repeat with the other tortillas. Set the pan aside.
  • Thinly slice the steaks. Lay the softened tortillas on a work surface and divide the meat between the tortillas. Top each steak with some cheese. Fold each filled tortilla over into a taco shape.
  • Add a little hot oil to the medium-large skillet. Cook the tacos in batches, turning once, until crisp on both sides and the cheese melts. Serve the tacos with tomatoes, onions, lettuce, salsa, and other toppings as desired.

GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA



Grilled Steak Tacos With Cherry Tomato-Avocado Salsa image

In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don't have access to a grill, feel free to use your broiler.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, tacos, main course

Time 1h40m

Yield 8 servings

Number Of Ingredients 18

2 teaspoons kosher salt
2 1/2 teaspoons New Mexican or other mild chile powder
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 large garlic clove, finely grated or minced
Finely grated zest of 1 lime (cut lime into wedges for serving)
2 1/2 pounds skirt steak (usually 2 steaks)
1 white onion, peeled and sliced into 1-inch-thick slices
2 large garlic cloves, unpeeled
2 jalapeños
1 quart cherry tomatoes, quartered
1 avocado, diced
1/4 cup chopped cilantro leaves and stems
2 teaspoons fresh lime juice, more to taste
3/4 teaspoon kosher salt, more to taste
Corn or flour tortillas, for serving
Sliced radishes, for serving
Mexican crema or sour cream, for serving (optional)

Steps:

  • Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
  • Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
  • Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
  • Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
  • To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.

Nutrition Facts : @context http, Calories 347, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 648 milligrams, Sugar 3 grams, TransFat 1 gram

GRILLED SKIRT STEAK TACOS



Grilled Skirt Steak Tacos image

Spicy, tangy, sweet, this recipe for steak tacos brings all the flavors to the table.

Provided by Guinevere

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 4

Number Of Ingredients 11

1 cup chopped onion
½ cup chopped fresh cilantro
3 limes, juiced
4 tablespoons soy sauce
2 tablespoons olive oil
4 teaspoons dark brown sugar
2 teaspoons dried oregano
1 ½ teaspoons red pepper flakes
1 clove garlic, minced
1 pound skirt steak, fat removed and flattened to 1/8-inch thickness
4 corn tortillas

Steps:

  • Combine onion, cilantro, lime juice, soy sauce, olive oil, brown sugar, oregano, red pepper flakes, and garlic in a large bowl.
  • Place steak in a baking pan and pour marinade on top. Cover and refrigerate at least 1 to 4 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Grill steak 2 to 4 minutes per side, to desired doneness. Allow meat to rest 5 to 10 minutes before slicing against the grain into 1/4-inch slices.
  • Add meat to tortillas and top with your favorite toppings.

Nutrition Facts : Calories 269.5 calories, Carbohydrate 23.6 g, Cholesterol 25.2 mg, Fat 12.5 g, Fiber 3.3 g, Protein 17 g, SaturatedFat 3 g, Sodium 946.3 mg, Sugar 7.1 g

GRILLED STEAK TACOS



Grilled Steak Tacos image

"Carne Asada" literally means "grilled beef" so let's make steak tacos the authentic way.... on the grill!

Provided by Old El Paso

Categories     Tacos

Time 30m

Yield 5

Number Of Ingredients 8

1 ripe avocado
1 Old El Paso™ Restaurante Steak Carne Asada Soft Taco Dinner Kit
2 tbsp (30 mL) water
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) white vinegar or lime juice
3/4 to 1 lb (375 to 500 g) whole sirloin steak (about 3/4 to 1-inch/2 to 2.5 cm thick)
1 large red bell pepper, cut into chunks
Suggested Toppings: chopped white onion, fresh cilantro, squeeze of fresh lime, drizzle of taco sauce or salsa

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 TACOS WITH SPICY SLAW



Grilled Steak Tacos With Spicy Slaw image

Make and share this Grilled Steak Tacos With Spicy Slaw recipe from Food.com.

Provided by Pinay0618

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons dried ancho chile powder
2 teaspoons granulated sugar
kosher salt & freshly ground black pepper
1 1/4 lbs flank steaks
1 large red onion, cut into 1/2-inch-thick rounds
1 -2 medium jalapeno, stemmed
2 tablespoons olive oil
3 cups thinly sliced green cabbage
1 tablespoon fresh lime juice, more as needed
8 corn tortillas
1/2 cup sour cream
lime wedge, for serving

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.

VIETNAMESE GRILLED STEAK TACOS #A1



Vietnamese Grilled Steak Tacos #A1 image

A.1. Original Sauce Recipe Contest Entry. Flank steak marinated in a spicy Asian marinade, and flame grilled. Cut into thin strips and rolled in warm flour tortillas; dressed in a salad featuring cucumbers, grape tomatoes, avocado and spinach leaves. Served with a Fresh Lemon Rosemary Dressing.

Provided by michaeljwatz

Categories     Sauces

Time 1h30m

Yield 2 Tacos, 6 serving(s)

Number Of Ingredients 30

3 tablespoons fresh garlic, finely chopped
1 cup green onion, thinly sliced, divided use
1/4 cup fresh ginger, peeled and chopped
1 cup Asian pear, peeled and chopped
1/2 cup A.1. Original Sauce
1/2 cup soy sauce
1/2 cup mirin
2 tablespoons lemongrass, finely chopped
2 tablespoons of fresh mint, finely chopped
2 tablespoons fresh cilantro, finely chopped
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon fresh lime juice
2 teaspoons kosher salt, divided use
1/2 teaspoon red pepper flakes
2 lbs flank steaks, trimmed
1/2 teaspoon ground black pepper
1 cup seedless European cucumber, thinly sliced
1 cup fresh spinach, thinly sliced
1 cup fresh spinach, stems removed, thinly sliced
1 cup grape tomatoes, halved
1 cup avocado, peeled and medium diced
2 tablespoons olive oil
2 teaspoons balsamic vinegar
2 teaspoons lemon zest, finely grated
12 corn tortillas, warmed
3/4 cup citrus ranch dressing
12 fresh cilantro stems
12 fresh mint sprigs
12 lime wedges

Steps:

  • Place the garlic, half of the green onions, ginger, A.1. Sauce, soy sauce, mirin, lemongrass, cilantro, mint, sugar, sesame oil, lime juice, 1 teaspoon of kosher salt, and red pepper flakes into a food processor and puree until the marinade is smooth.
  • Place the flank steak into a shallow pan and pour the marinade over the meat. Turn the flank steak in the marinade to evenly coat. Cover the pan with saram wrap and refrigerate for 1 hour.
  • Heat a BBQ charcoal grill and let the briquettes burn down until covered in ash. Remove the steak from the marinade and pat dry with absorbent paper towels. Generously spray the grill grates with nonstick vegetable cooking oil. Place the flank steak onto the grill, season with the remaing kosher salt and black pepper. Cook the flank steak for 6 minutes on each side or until the steak is cooked medium rare. Generously brush the flank steak with the marinade while grilling. Remove the meat from the grill and reserve in a warm area for 5 minutes.
  • In a mixing bowl combine the remaining green onions, with the cucumbers, spinach, tomato halves, olive oil, and balsamic vinegar. Place the salad in the refrigerator for 10 minutes to marinate.
  • Using a serrated edged knife diagonally slice the meat into thin strips; evenly arrange the steak strips onto each tortilla. Place 2 tortillas in the center of 6 decorative serving platters. Using a slotted spoon attractively place the salad over the meat on each tortilla. Evenly garnish each tortilla with diced avocadoes.
  • Using a squirt bottle decoratively drizzle the Citrus Rosemary Dressing over the top of each taco, garnish each plate with sprigs of cilantro, mint and a lime wedge.
  • Citrus Ranch Dressing 2 cups.
  • 2 cups Ranch Dressing, bottled 2 Tablespoons fresh rosemary minced 2 teaspoons garlic, finely chopped 1 Tablespoon lemon juice 1 teaspoon lemon zest, finely grated 1 teaspoon Worstershire sauce 1/8 teaspoon black pepper, ground.
  • Place all ingredients into a mixing bowl and stir using a whisk.

VIETNAMESE-STYLE GRILLED STEAK WITH NOODLES



Vietnamese-Style Grilled Steak with Noodles image

Categories     Beef     Herb     Pasta     Pepper     Quick & Easy     Dinner     Summer     Gourmet     Dairy Free     Peanut Free     Tree Nut Free

Yield Serves 2

Number Of Ingredients 12

6 ounces capellini, or other thin spaghetti
3 tablespoons white-wine vinegar
1 1/2 tablespoons soy sauce
2 garlic cloves, minced
4 teaspoons sugar
1/4 teaspoon dried hot red pepper flakes
1/4 teaspoon salt
1/8 teaspoon anchovy paste
1/4 cup packed fresh mint leaves, shredded, or 1 teaspoon dried, crumbled, plus 2 mint sprigs for garnish
two 3/4-inch-thick boneless shell steaks (about 1 pound)
3/4 cup fresh bean sprouts, rinsed and drained
1/2 red bell pepper, cut into julienne strips

Steps:

  • In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the capellini under cold water and drain it well. While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth. In a bowl toss the noodles with the sauce and the shredded mint.
  • Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.) Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices.
  • Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the bean sprouts and the bell pepper. Garnish each serving with a mint sprig.

STEAK TACOS WITH GUACAMOLE, SALSA, AND LIME CREMA



Steak Tacos With Guacamole, Salsa, and Lime Crema image

Recipe from Kerry Simon's book: All-New Recipes from the Eat Like a Man Cookbook. He adds: Don't let the long list of ingredients throw you -- this is simple street food and there's very little actual "cooking" involved. TIP FROM MR. SIMON: Tip: The salsa, crema, and guacamole can be prepared up to 2 hours ahead of time, wrapped tightly, and refrigerated. When wrapping the guacamole, place a layer of plastic film directly on the surface (and/or keep avocado pits in the bowl) to avoid discoloration from oxidation.

Provided by gailanng

Categories     Steak

Time 36m

Yield 6-8 serving(s)

Number Of Ingredients 25

3 1/2 lbs skirt steaks, cut against the grain into strips (a little smaller than your little finger)
20 (4 inch) flour tortillas
1/2 cup canola oil
2 limes, juiced
1 large head chinese napa cabbage, cleaned cut into thin strips and tossed with the juice of the 2 limes
2 teaspoons dried chipotle powder or 2 teaspoons dried ancho chile powder
2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons cumin
3 teaspoons kosher salt (use less if using table salt) or 3 teaspoons coarse salt (use less if using table salt)
1 jalapeno pepper (to taste)
1 red onion, sliced 1/4-inch thick
4 plum tomatoes
2 ounces canola oil
1 teaspoon kosher salt or 1 teaspoon coarse salt
1/2 bunch cilantro, roughly chopped
3 fresh limes, juiced
4 limes, juiced
6 ripe Hass avocadoes, halved pitted flesh scooped out and placed in large bowl with the juice of the 4 limes
4 plum tomatoes, small diced (about 2 cups)
1 red onion, minced (about 1 cup)
1 bunch cilantro, roughly chopped
2 teaspoons kosher salt or 2 teaspoons coarse salt
2 cups sour cream
2 fresh limes, juiced

Steps:

  • To make tacos: Combine spice-mixture ingredients and toss with steak to coat. Set aside. Preheat oven to 300 degrees. Warm tortillas on cookie sheet in oven. Heat two large saute pans to medium-high. When pans are hot, add oil to each pan followed by 1/2 the seasoned meat. Spread meat out evenly and cook without turning while you lay out warm tortillas on a clean work area to get ready for assembly. Cook meat for approximately 3 minutes, turn, and cook for another 3 minutes, stirring occasionally to achieve even coloring. After 3 minutes, turn off heat and allow meat to sit in the pan, becoming just cool enough for you to handle.
  • To make salsa: Rub jalapeno, onion, and tomatoes lightly with oil and roast in large saute pan on medium-high, turning frequently until lightly charred all over. Set aside to cool. When cooled, roughly chop and place in a food processor with salt, pulsing until almost smooth but still just a little chunky. Transfer to bowl, add cilantro and lime juice, cover, and refrigerate. (For a milder salsa, use only half the jalapeno.).
  • To make guacamole: Lightly crush avocados with fork until almost smooth but still a little chunky. Evenly mix in tomatoes, red onion, cilantro, and salt; cover and refrigerate.
  • To make lime crema: Whisk 2 cups sour cream together with the juice of 2 fresh limes.
  • To serve: Spread 1/2 tablespoon guacamole on each warmed tortilla, followed by a large pinch of cabbage. Distribute meat evenly and fold tortillas up end to end. Serve immediately on a large platter with the salsa, crema, guacamole and a bag of your favorite tortilla chips.

Nutrition Facts : Calories 1440.3, Fat 94.1, SaturatedFat 24, Cholesterol 211.9, Sodium 3201.8, Carbohydrate 86.8, Fiber 19.1, Sugar 11.3, Protein 71.3

STEAK (AND POTATOES) TACOS



Steak (And Potatoes) Tacos image

I learned this recipe in the Moneterrey, Mexico kitchen of one of the most gracious ladies I ever met. She didn't speak a word of English and my Spanish was sketchey at best. Yet she still let me get in her way as she cooked. I learned the recipe without the potatoes, but having eaten steak & potato tacos before, I knew I could "authentically" stretch this dish by including them. In fact, I like the dish with the added potatoes so much, I have only prepared it once without the potatoes.

Provided by ATM 67

Categories     Steak

Time 1h

Yield 20-40 Tacos, depending if you stretch it.

Number Of Ingredients 12

1 1/2 lbs flank steaks, Cut into 1/2 Inch Cubes (Brisket can be substituted)
2 tablespoons lard (cooking oil can be substituted)
1/2 teaspoon black pepper
1 medium bell pepper, Medium Dice
1 medium tomatoes, Freshly Pureed
2 -3 slices of thick sliced bacon (I have used as much as a 12 oz. package.)
1/4 cup of picked cilantro leaf
2 teaspoons salt
2 tablespoons vinegar, from jarred jalapeno peppers
4 chicken bouillon cubes
1 -3 lb peeled potato, Cut into 1/2 inch Cubes (optional)
40 soft tortillas (I prefer corn)

Steps:

  • In a large pot (4 quarts or larger) on high heat combine the lard, your cubed steak, bacon and pepper. Sear your steak. Stir frequently to prevent the meat from burning.
  • When meat is seared, reduce heat to medium high and add all ingredients, except the vinegar. If you are going to stretch the dish with potatoes, add them at this point and add the bouillon cubes when some of the fluid begins to cook out of your potatoes. This will make it easier for the bouillon cubes to dissolve.
  • Stir constantly for about five minutes. **If adding potatoes, stir until your potatoes are cooked, and you are just beginning to make mashed potatoes.
  • Add Vinegar and reduce heat somewhere between medium-low and low, stirring periodically. Reduce the fluid in the pot so your taco filling will not be too wet for your tortillas.
  • Warm your tortillas and serve plain or with any (or all) of the following -- Mexican table cream, cilantro & onions, salsa. ** If you make this without the potatoes, you might consider using two tortillas per taco.

Nutrition Facts : Calories 519.7, Fat 16.1, SaturatedFat 4.7, Cholesterol 16.8, Sodium 1309.5, Carbohydrate 72.6, Fiber 4.5, Sugar 3.1, Protein 19.3

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VIETNAMESE BANH MI STREET TACOS - A SPICY PERSPECTIVE
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2015-03-16 For the Vietnamese Banh Mi Chicken: Pour the fish sauce, lime juice and sugar in a medium microwave-safe bowl. Microwave for 1-2 minutes, until the sugar dissolves. Cut the chicken thighs into very small (1/-inch) …
From aspicyperspective.com


VIETNAMESE GRILLED STEAK SALAD - PALATABLE PASTIME
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2017-08-27 Vietnamese grilled steak salad is my recipe of the day. What a great time to talk about recipes for the upcoming Labor Day holiday! While summer is not “officially” over, it is really one of the last times many people will …
From palatablepastime.com


GRILLED STEAK TACOS RECIPE - TWO PEAS & THEIR POD
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Place steak directly on the grill and cook for 5 minutes on each side. Remove from grill and let the steak rest on a cutting board, covered with foil, for 10 minutes. While the steak is resting, warm the corn tortillas on the grill or use …
From twopeasandtheirpod.com


STEAK TACOS RECIPE - DINNER AT THE ZOO
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2019-06-16 Preheat an outdoor grill, grill pan, or skillet to medium high heat. Add the steak and cook for 5-6 minutes per side for medium doneness. Remove from grill and let sit for 5 minutes. While the steak is cooking, make the …
From dinneratthezoo.com


GRILLED STEAK TACOS - MODERN HONEY
2020-04-23 Instructions. Place the flank steak on a large sheet pan. Using a fork, pierce the flank steak all over to allow the marinade to seep into the steak. Turn over and repeat. In a small bowl, stir together oil, lime juice, cilantro, garlic, chili powder, cumin, salt, pepper and sugar.
From modernhoney.com


VIETNAMESE STEAK TACOS | STEAK TACOS, RECIPES, GRILLED STEAK
Jun 12, 2013 - Access everything you’ll ever need for all of your cooking ventures. Whether you’re looking for recipes or just want some easy tips to improve …
From pinterest.com


GRILLED STEAK TACOS - DERRICK RICHES
2017-08-20 How to Make Grilled Steak Tacos. Combine marinade ingredients in a small bowl. Place tri-tip steaks into a resealable plastic bag and pour marinade over the top. Move steaks around to coat evenly. Seal the bag and place it into your refrigerator for 8-12 hours. Preheat grill for medium-high heat, or 375 degrees F.
From derrickriches.com


GRILLED FLANK STEAK TACOS - HEY GRILL HEY
2021-05-04 Refrigerate the steak for at least 8 hours or up to 24 hours. Grill the flank steak. Preheat your grill to high heat (450-500 degrees F). Remove the steak from the marinade and allow any excess liquid to drip away. Carefully lay the steak on the grill grates and cook for 2-3 minutes before flipping.
From heygrillhey.com


GRILLED SKIRT STEAK TACOS RECIPE - HOW TO MAKE GRILLED STEAK TACOS …
2015-07-20 Directions. Heat grill or grill pan over medium-high heat. Season steak with salt and pepper and drizzle with oil. Grill 6 to 8 minutes per side for medium rare, then transfer steak to …
From delish.com


AUTHENTIC MEXICAN GRILLED STEAK TACOS - WILDFLOUR'S COTTAGE KITCHEN
2013-05-09 Shred lettuce and crumble cheese ahead of time for quick assembly. Heat grill (or cast iron pan with 2 tablespoons of oil if doing indoors), to VERY hot! Screamin’ smokin’ hot! While grill or pan is heating, slice beef into small chunks or thick strips. 1/2 – 3/4″ thick.
From wildflourskitchen.com


VIETNAMESE BBQ TACOS RECIPE - STEAMY KITCHEN RECIPES GIVEAWAYS
When ready to cook, preheat grill to 350F-400F (medium-high). Remove steaks from marinade, discard marinade. Grill steaks 6-8 minutes per side, or until desired degree of doneness, turning every 3-5 minutes; remove from grill and cover loosely for 10 minutes. Cut steaks across the grain into thin strips.
From steamykitchen.com


8 STEAK TACO RECIPES TO TRY ASAP | ALLRECIPES
2021-02-18 Instant Pot Steak Tacos. View Recipe. These tasty sirloin steak tacos come together quickly and easily in your Instant Pot. You need about 15 minutes for prep and 15 minutes for cooking, so you'll have dinner on the table in no time. Surprising Recipes You Can Make in the Instant Pot.
From allrecipes.com


GRILLED STEAK TACOS RECIPE (CARNE ASADA) | KITCHN
2022-06-22 Season both sides of the steak with 2 teaspoons kosher salt and 1 teaspoon black pepper. Drizzle 2 tablespoons of the canola oil into the pan. Add the onions and cook, stirring occasionally, until charred and tender, about 5 minutes. Push the onions to one side of the pan and place the steak on the other.
From thekitchn.com


ALL RECIPES FOR YOU: VIETNAMESE GRILLED STEAK TACOS #A1
Flank steak marinated in a spicy Asian marinade, and flame grilled. Cut into thin strips and rolled in warm flour tortillas; dressed in a salad featuring cucumbers, grape tomatoes, avocado and spinach leaves. Served with a Fresh Lemon Rosemary Dressing. -- posted by
From allrecipes103.blogspot.com


VIETNAMESE BARBECUE TACOS - VIETNAMESE RECIPES
The recipe Vietnamese Barbecue Tacos could satisfy your Vietnamese craving in about 45 minutes. One serving contains 562 calories, 32g of protein, and 31g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 8. It is perfect for Father's Day. A mixture of vietnamese dipping sauce, onion, fish ...
From fooddiez.com


GRILLED STEAK TACOS, HAWAIIAN STYLE - CHEW OUT LOUD
2019-08-15 Instructions. Marinade the Steaks (do ahead): In a large bowl, whisk together the onion, garlic, ginger, pineapple juice, soy sauce, sugar, vinegar, and Asian sesame oil. Whisk until sugar is dissolved and marinade is well incorporated. Marinade can be prepared up to 24 hours ahead of time.
From chewoutloud.com


GRILLED STEAK TACOS RECIPE| FEASTING AT HOME
2013-05-03 Instructions. Steak Instructions: 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.)
From feastingathome.com


GRILLED PORK STEAKS RECIPE WITH VIETNAMESE MARINADE | WHITE ON …
Instructions. Cut the pork shoulder/ butt into steaks, if needed. Combine the oil, fish sauce, garlic, brown sugar, onion powder or shallots, salt, and black pepper in a bowl. Add pork steaks and toss to coat them evenly in the marinade. Cover the bowl and marinate for at least 30 minutes or up to overnight.
From whiteonricecouple.com


VIETNAMESE BARBECUE TACOS RECIPE | MYRECIPES
Seal and chill 8 to 24 hours, turning once. Advertisement. Step 2. Preheat grill to 350° to 400° (medium-high) heat. Remove steaks from marinade, discarding marinade. Step 3. Grill steaks 7 to 8 minutes on each side or to desired degree of doneness, turning every 3 to 5 minutes.
From myrecipes.com


FLANK STEAK TACOS FOR THE GRILL, OVEN OR STOVETOP {EASY}
2022-02-21 These easy Flank Steak Tacos start with an easy citrus marinade, reach its midway point with soft tortillas stuffed with the most tender, juicy strips of flank steak, and end with you licking your fingers and congratulating yourself on being a Tex-Mex master. It’s a minimal prep, maximum dinner accomplishment, and reminded me of how rewarding it can be to try new …
From wellplated.com


GRILLED THAI-STYLE STEAK TACOS WITH CRUNCHY SLAW
2019-07-16 Preheat grill to medium-high heat (about 400-450 degrees F). Place the steak on the grill and cook for 3-4 minutes per side, until the steak is cooked medium. Remove steak from grill and let rest for 10-15 minutes. Slice steak thinly, against the grain. Assemble tacos with steak and top with slaw. Serve with a wedge of lime and remaining Nuoc ...
From thedefineddish.com


GRILLED STEAK TACOS - OUT GRILLING
2022-02-09 Instructions. Prepare a grill fire to 350° using hickory or pecan for smoke flavor. Pat steak dry with paper towels. Coat both sides with olive oil. Sprinkle with steak rub over both sides, pressing the rub into the meat. Cook the steak over …
From outgrilling.com


BEST FLANK STEAK TACOS RECIPE [2022] (MARINATED + GRILLED)
Combine the oil, lemon juice, lime juice, orange juice, garlic, chili powder, and salt in a mixing bowl. Fill a large ziploc bag halfway with the mixture. Seal the bag after adding the steak and pressing out any excess air. Allow for a 30-minute chilling period.
From beefsteakveg.com


GRILLED ONION & SKIRT STEAK TACOS RECIPE: HOW TO MAKE IT
On a greased grill rack, grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are crisp-tender, 2-4 minutes on each side. Cut steak diagonally across the grain into thin slices. Serve with tortillas, onions, cilantro and lime …
From stage.tasteofhome.com


VIETNAMESE GRILLED PORK STEAKS - THAT SPICY CHICK
2021-06-07 Grill the pork steaks: Heat a cast-iron or nonstick grill pan over medium-high heat and brush with the canola oil. Once hot, scrape most of the marinade off the pork steaks and place them on the pan (reserve the marinade). Cook for about 3 minutes, turning the pork steaks every 30-45 seconds, until slightly charred.
From thatspicychick.com


VIETNAMESE SHAKING BEEF TACOS - TASTE
Place tortillas in a pan heated to low and melt a sprinkle of cheese on each. Set aside. Raise heat to high and add oil to coat pan. Add beef, onions, peppers and half the remaining marinade. Stir-fry until beef is medium-rare, 8-10 minutes. Build tacos starting with even scoops of beef, followed by spoons of salsa, sour cream, chopped cilantro.
From tastecooking.com


STEAK RECIPES - BEST BEEF RECIPES
Steak Recipes. Our Steak Recipes are some of our best beef recipes. Whether you're looking for an inexpensive steak dinner like London Broil or Chuck Steak, or want to know how to perfectly grill a New York Strip Steak or Ribeye, we have the perfect recipe for you! Start with one of our favorite Steak Dinner Ideas.
From bestbeefrecipes.com


GRILLED HAWAIIAN TERIYAKI STEAK TACOS - THE NAKED KITCHEN
2019-02-11 Preparation: In glass dish add all the ingredients for the marinade and mix together. Add the steak to the marinate, cover and refrigerate for at least 2 hours. You can make this the night before and let the steak marinate overnight for a really flavorful steak. Remove the steak from the marinate and place on a preheated grill.
From thenakedkitchen.com


TACOS AL CARBON - CHARCOAL GRILLED TACOS - CHILI PEPPER MADNESS
2021-07-14 Add the steak to the large bowl with the marinade and massage the marinade into the meat. Or, add the steak to a large sealable baggie and pour in the marinade. Refrigerate and marinate at least 4 hours, or overnight for better flavor penetration. Grill the Steak. Heat your charcoal grill to medium-high heat.
From chilipeppermadness.com


GRILLED STEAK STREET TACO RECIPES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


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