SKIRT STEAK TACOS WITH ROASTED TOMATO SALSA
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat grill to high.
- Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.
- Heat grill pan over high heat. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.
- Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.
- Heat grill to high.
- Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.
- Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.
- Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.
GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA
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
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
SURF AND TURF STEAK TACOS WITH TOMATILLO-AVOCADO SALSA
Provided by Amy Pottinger
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 32
Steps:
- For the steak: Marinate the flank steak in the tiger sauce, lime juice, orange juice and garlic. Grill for 5 minutes per side. Rest for 10 minutes before slicing against the grain into thin slices.
- For the halibut: Combine the lime juice, olive oil, garlic, jalapeno and some salt and pepper in a bowl. Add the halibut, turning to coat. Cover and marinate in the refrigerator. Grill for 3 to 6 minutes per side, depending on thickness -- the halibut will flake when done. Cut into small pieces.
- For the tomatillo-avocado salsa: In a blender, combine the tomatillos, jalapenos, avocado, onion, lime juice, olive oil, cilantro, agave and 1 teaspoon each salt and pepper. Blend until completely smooth. Set aside.
- For the jalapeno-lime slaw: Add the cabbage, cilantro and jalapenos to a large bowl. In a smaller bowl, stir together the mayonnaise, olive oil, lime juice, garlic powder and some salt and pepper. Toss the cabbage with dressing to taste.
- To serve: Begin plating with a corn tortilla. Add a little less than 1/4 cup of slaw, top with a few pieces of halibut, a tablespoon or so of the salsa and a few slices of steak. Finish with crumbled feta, sliced radishes, if using, and a lime wedge.
STEAK TACOS WITH AVOCADO SALSA
A cool avocado salsa complements hot slices of marinated beef.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 4
Number Of Ingredients 11
Steps:
- Squeeze limes into measuring cup; reserve 1 tablespoon juice for the salsa. In heavy-duty resealable food-storage plastic bag, mix remaining lime juice (about 1/4 cup), the cumin, 1/4 teaspoon salt, the pepper and garlic. Add beef; seal bag and turn to coat beef. Refrigerate 1 hour to marinate, turning occasionally.
- Meanwhile, in medium bowl, mix tomatoes, onion, avocado, reserved 1 tablespoon lime juice and 1/8 teaspoon salt; toss to coat.
- Set oven control to broil. Remove beef from marinade; discard marinade. Place beef on rack in broiler pan. Broil with top 4 to 6 inches from heat 10 to 15 minutes or until desired doneness, turning once. Let stand 5 minutes. Cut diagonally across grain into very thin slices.
- Warm tortillas as directed on package. Divide steak strips among tortillas; top each with about 1/4 cup avocado salsa; fold in half.
Nutrition Facts : Calories 380, Carbohydrate 32 g, Cholesterol 85 mg, Fiber 7 g, Protein 37 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 2 g, TransFat 0 g
STEAK TACOS WITH AVOCADO AND CHARRED TOMATO SALSA
Steps:
- 1. Place tomatoes and chili on a roasting tray and set under the broiler. Roast, turning once, until charred all over, about 12 minutes total. Place charred tomatoes and chili in a food processor and pulse until a coarse salsa forms, about 1 minute. Season with salt to taste. Set aside. 2. Season steak with salt. Set a grill pan over high heat. Once pan is very hot, swirl in oil. Lay in steak and sear until charred and medium rare, 3-5 minutes per side. Remove steak from heat and set aside. 3. Meanwhile, in a small bowl, toss onions with cilantro and a pinch of salt. In another small bowl, make guacamole: Mash avocado with a fork. Season to taste with juice from a few lime wedges and salt. 4. Set a stovetop burner to high. Using tongs, hold each tortilla over burner until soft and charred in spots, less than 1 minute per side. Slice steak thinly against the grain. 5. Smear guacamole over tortillas. Top with sliced steak and onion-cilantro mixture. Serve with salsa and remaining lime wedges on the side.
GRILLED SKIRT STEAK WITH AVOCADO-TOMATO SALSA
Living in California, we often see skirt steak available. I found this recipe to be fairly authentic to how they grill it out here. You can use lemon juice, but definitely use the lime juice if you can. The onion is wonderful with this but tends to fall though the grill grates, so have an extra sweet onion sliced thick to grill as well. Allow 2 to 4 hours to marinade. (Time for marinading is included in the cooking time)
Provided by Pam-I-Am
Categories Steak
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place all the marinade ingredients in a bowl and mix. Place skirt steak and marinade in a ziplock bag and put in the fridge for 2 to 4 hours.
- Meanwhile, mix all the salsa ingredients in a bowl, cover and refrigerate.
- Place oven on 200°F and wrap your tortillas, sealed in foil for about 20 minutes.
- Prepare your barbecue for medium heat grilling. Remove steak from the marinade and place on the grill for 4 to 6 minutes on each side (medium rare to medium).
- Slice the sweet onion and place on the grill as well, brushing with the marinade. Grill until still firm, but just turning tender.
- Place the steak and onions on a carving platter. Slice the steak thinly on the diagonal and serve on a platter with the onion.
- To eat, place some steak, onion and Avocado-Tomato salsa in a warm tortilla and enjoy!
Nutrition Facts : Calories 536, Fat 26.1, SaturatedFat 7, Cholesterol 89.2, Sodium 434.4, Carbohydrate 31.5, Fiber 6.4, Sugar 3.5, Protein 44.7
FLANK STEAK TACOS WITH MANGO-AVOCADO SALSA
After making steak tacos a ton of different ways from a ton of different recipes, I think I found my favorite. Very flavorful meat and great salsa. No one flavor seems to kill the rest. Serve with lime wedges, your choice of tortillas, and sour cream.
Provided by Chef Mikey
Categories Main Dish Recipes Taco Recipes Beef
Time 8h30m
Yield 8
Number Of Ingredients 21
Steps:
- Combine soy sauce, olive oil, lime juice, vinegar, garlic, salt, black pepper, white pepper, garlic powder, oregano, cayenne pepper, cumin, and paprika in a container. Place flank steak in the marinade and refrigerate for 8 to 24 hours.
- Mix mango, avocado, lime juice, jalapeno, red onion, and cilantro together to make the salsa.
- Set an oven rack at least 6 inches from the heat source and preheat the oven's broiler.
- Remove flank steak from marinade and pat dry with paper towels.
- Broil flank steak on high, flipping at the halfway mark, until steaks are beginning to firm and are hot and slightly pink in the center, about 18 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).
- Cut flank steak into small cubes. Wrap 8 tortillas in a paper towel and heat in the microwave until soft, 20 to 30 seconds. Serve steak on tortillas.
Nutrition Facts : Calories 300.6 calories, Carbohydrate 29.2 g, Cholesterol 18.9 mg, Fat 15.3 g, Fiber 5.7 g, Protein 14.3 g, SaturatedFat 3.1 g, Sodium 789.4 mg, Sugar 5.2 g
STEAK TACO
Slices of grilled flank steak are served on tortillas with avocado, pickled onions, lettuce, and cabbage.
Provided by Avocados from Mexico
Categories Trusted Brands: Recipes and Tips Avocados from Mexico
Yield 6
Number Of Ingredients 13
Steps:
- Sprinkle steak with pepper, pressing to adhere.
- Heat grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.
- Cut steak diagonally across grain into thin slices. Mix lime juice, olive oil and garlic and drizzle over steak; sprinkle with salt.
- Heat tortillas on grill pan coated with cooking spray 20 seconds on each side or until lightly charred.
- Heat scallions on grill until lightly charred.
- Divide steak among tortillas.
- Top with romaine, red cabbage, avocado and pickled red onions.
- Garnish with grilled scallion.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 29 g, Cholesterol 13.6 mg, Fat 9 g, Fiber 6 g, Protein 10.7 g, SaturatedFat 1.9 g, Sodium 2011.2 mg, Sugar 2.1 g
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