Steak Taco Marinade Recipes

Steps:

• Bring a medium saucepan filled with water to a boil. Squeeze half of the orange and half of the lime into a large bowl and add the coriander, cumin, 1/2 teaspoon ancho powder and 1 teaspoon salt. Poke the steak all over with a fork and add it to the bowl, turning to coat; marinate at room temperature for 15 minutes.
• Meanwhile, combine the juices from the remaining orange and lime halves in a medium microwave-safe bowl with the cider vinegar, sugar, 1/4 teaspoon salt and 2 tablespoons water. Microwave until simmering, about 45 seconds. Add the red onion and let stand, tossing occasionally, until ready to serve.
• In a small saucepan, combine the paprika with 1/2 cup oil and the remaining 1/2 teaspoon ancho power. Bring to just below a simmer over medium-low heat and cook, stirring occasionally, until the oil is hot and bright red, about 3 minutes. Transfer to a small bowl.
• Prepare a large bowl of ice water. Add the cilantro and parsley to the boiling water and cook until just bright green and wilted, about 20 seconds. Quickly transfer to the ice bath to cool. Remove the herbs from the water and squeeze out as much of the water as possible. Place in a blender with the remaining 1/2 cup oil and blend on high until as smooth as possible. Strain through a fine-meshed sieve into a small bowl.
• Heat a little vegetable oil in a large cast-iron pan over medium-high heat until very hot. Remove the steak from the marinade and pat dry. Cook the steak, turning once, until well-seared on the outside and medium rare, 5 to 6 minutes per side. Transfer the steak to a cutting board and let rest 5 minutes; thinly slice across the grain. Sprinkle with additional salt.
• Adorn 4 plates with some crema and the chile and herb oils. Make 3 steak tacos per person, topping the tortillas with pickled onion, avocado, cilantro a drizzle of crema and some chile and herb oils.

Steps:

• Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
• Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
• Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
• To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.
• In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
• Yield: approximately 1 1/4 cups
• In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
• Yield: 2 cups

Steps:

• Place the avocado, cilantro, lime juice, water, and salt in a blender or food processor. Blend until smooth and set aside.
• In a small bowl, combine the chili powder, cumin, oregano, salt, pepper, garlic, and lime juice.
• Rub the chili lime rub all over the steak in a thin, even layer.
• Grill the steak on either a grill or stove-top grill pan. To get the "X" grill marks, sear the steak for 1 minute, then adjust about 90 degrees and grill for another minute. Flip the steak when you've achieved desired grill marks and repeat the process on the other side.
• Allow the steak to rest for 5-10 minutes once taken off the heat.
• Slice the steak thinly, against the grain of the meat.
• Prepare the tacos by topping the corn tortillas with a few strips of meat, salsa, the avocado cilantro lime sauce, and cilantro, and serve.
• Enjoy!

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.

Steps:

• Marinate and cook the steak:
• Combine jalapeño, garlic, cilantro, lime juice, oil, salt, pepper, and cumin in a large resealable bag or bowl. Add steak and toss to coat; if using bowl, wrap with plastic. Marinate at least 30 minutes at room temperature or chill up to overnight in refrigerator, tossing occasionally.
• Let steak sit at room temperature 30 minutes before cooking if chilled. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, scraping off any bits that cling to meat; discard marinade. Grill steak 2-3 minutes per side for medium rare. Let rest 10 minutes before thinly slicing against the grain.
• Assemble the tacos:
• Warm tortillas in a microwave, oven, or over a gas flame. Divide steak among tortillas, then top with salsa, avocado, sour cream, queso fresco, if using, cilantro, and onion. Serve with lime wedges alongside.
• Do Ahead
• Steak can be marinated 1 day ahead; keep chilled.

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:

• Mix all marinade ingredients.
• Pierce the steaks all over, on both sides.
• Pour over marinade, cover with plastic wrap and refrigerate over night.
• Lime pickled red onions: Mix all the ingredients and let marinate for at least 3 hours at room temperature.
• Will keep for up to 4 days in the fridge.
• About an hour before grilling the meat remove the steaks from the refrigerator.
• Preheat the oven to 300 degrees.
• Remove meat from marinade and pat dry with paper towels.
• Season lightly with salt and pepper.
• Cook over hot coals with mesquite until done to your liking.
• Set the meat aside and cover loosely with foil to keep warm.
• Briefly heat each tortilla, either over the direct heat of the grill or in a heavy skillet.
• Only enough to make them pliable.
• Place 2 pieces of cheese on each tortilla, fold in half.
• Wrap these (about 6 each) in foil and place in the preheated oven just long enough to barely melt the cheese, approximately 20 minutes.
• To serve, cut the steaks against the grain into strips 3 to 4 inches long and about 1/4" thick.
• Set out the fire roasted chiles, pickled onions, tortilla/cheese setups, guacamole and salsa.
• Fill the tortillas and enjoy.