Steak Tacos

 

Tacos don't always have to be made with ground round beef. How about you try chicken or even this recipe, Steak Tacos are so good. Marinated quick & easy steak tacos with the right amount of kick, sweetness, and tanginess. Ready in as little as 35 minutes! Plus, although I prefer them cooked on the grill, I give you the instructions on how to grill them, pan-fry them, or broil them.

Servings: 4

Ingredients

Steak Marinade

2 lb. skirt steak or chuck

1 orange juice, ~1/2 cup

2 lime juices, ~1/4 cup

¼ cup olive oil

¼ cup agave honey, or brown sugar

6 cloves garlic minced

1 tbsp dried oregano

1 tbsp chili powder

¼ tsp kosher salt plus more to taste

Pico de Gallo Salsa

1 large tomato diced

½ red onion diced

1 jalapeño finely diced, seeds removed for a milder salsa

1 lime juiced

1 tbsp olive oil

salt and pepper to taste

Tacos

flour or corn tortillas heated just before serving

2 avocados sliced (or smashed if fancy looks don’t matter to you)

¼ purple cabbage shredded or very thinly sliced

cut limes in wedges, for serving

Instructions

Salsa: Mix ingredients in a bowl. Set aside. Can be made a day in advance.

Marinade the steak in the refrigerator for 20 minutes to overnight in the orange juice, lime juice, olive oil, agave, minced garlic, oregano, chili powder, and salt. Take it out of the refrigerator 20-30 minutes before you cook it.

Pour the juices from the marinade in a saucepan. Bring to boil, lower to a simmer, and reduce the marinade by half. It takes 10-15 minutes. You can cook your steak in the meantime.

BROIL

Turn your broiler on high. Let it heat for one minute after the flame comes on. Next, put your skirt steak in the oven and cook it for five minutes. Then, remove steak from the oven. Leave the oven on, and the oven door open. Flip the steak over. Put it back into the oven. Cook the steak until the internal temperature reads ~135 for medium-rare. This should take another four or five minutes.

GRILL

Grill for 3-5 minutes per side. Cook the steak until the internal temperature reads ~135 for medium-rare. This should take another four or five minutes.

PAN (Stovetop)

Cook over medium heat for 3-5 minutes per side. Cook the steak until the internal temperature reads ~135 for medium-rare. This should take another four or five minutes. I try to use a cast-iron pan.

Let rest for 5-10 minutes before slicing against the grain and serving.

Assemble your tacos with the cabbage on the bottom, then the steak, and top with the salsa. A squeeze of lime makes it just right. Drizzle the reduced sauce on top.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week.