Grilled Steak Tacos Recipes

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.

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.

Steps:

• Preheat a grill or grill pan to medium high. Mix the yogurt, garlic and cilantro in a small bowl; set aside.
• Toss the onion rings with the olive oil and a pinch of salt. Sprinkle the steak with 1/2 teaspoon salt. Lightly brush the grill with olive oil and grill the onion and steak, turning once, until the onion is charred and the steak is cooked to medium rare, about 5 minutes per side. Transfer the steak to a cutting board and let rest 5 minutes.
• Make the slaw: Put the carrots and bell pepper in a medium bowl and toss with the jalapeno, lime juice and 1/4 teaspoon salt.
• Wrap the tortillas in a damp paper towel, then in plastic wrap; microwave until warm, 1 minute. Thinly slice the steak against the grain. Divide the steak and onion among the tortillas; top with the slaw, yogurt sauce and more cilantro. Serve with lime wedges.

Steps:

• Mix together ingredients for marinade in a small bowl.
• Place steak in a dish or plastic bag and pour marinade over it and refrigerate for several hours, or overnight.
• Bring steak out of refrigerator 1 hour before cooking.
• Prepare grill or broiler.
• Drain the meat, saving the marinade.
• Grill meat 3-4 minutes per side (for med-rare), basting occasionally with marinade, or cook longer if desired.
• Slice meat thinly and set aside.
• Wrap tortillas in a towel and warm in a microwave; or if desired, warm briefly in a skillet and then wrap in a towel to keep warm.
• To assemble taco, place approximately 2 ounces of meat, 1/4 cup lettuce, 2 tbsp cheese, 1 tbsp sour cream, a small amount of tomatoes and some taco sauce on each tortilla.
• Serve immediately.

Steps:

• Preaheat a grill to medium-high. On a large baking sheet, arrange the steak, mushrooms, bell pepper and onion; brush with the olive oil and season with salt and pepper. Thread the mushrooms onto a skewer.
• Grill the steak and vegetables, turning once, utnil the steak is well-crusted and the vegetables are charred and softened, about 12 minutes; transfer to a large plate and let stand until the vegetables are cool enough to handle.
• Thinly slice the steak and vegetables separately and transfer the vegetables to a large bowl; season with salt and pepper. Divide the steak among the taco shells, top with the grilled vegetables and sprinkle with the cheese.
• You can serve with salsa, guacamole and sour cream.

Steps:

• Sprinkle steak with taco seasoning. Lightly coat grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Meanwhile, brush onions with oil. Grill, uncovered, over medium heat for 3-4 minutes on each side or until tender., Grill tortillas on each side until warm. Thinly slice steak. Top tortillas with steak, avocado and onions Serve with sour cream, cilantro and lime wedges.