Grilled Steak Tacos
Grilled Steak Tacos
If I had to pick one recipe my friends ask me to make most often it would be these Grilled Steak Tacos. Marinated overnight in a tomato based marinade with onion and lime, these grilled steak tacos are tender, flavorful and delicious. I make a huge amount of these for get togethers and anyone can throw some meat on the grill when they have a hankering.
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I learned this recipe from an old friend who owned the bar we hung out at. This was one of his most famous recipes. In no way am I trying to claim these are authentic Mexican tacos or anything of the sort. I am sharing a recipe for some very flavorful meat. Enjoy it or don’t, the choice is yours. Below is the full recipe that is on a printable card or can be pinned. In the preceding paragraphs are all the ingredients WITH links and an explanation why I use them. Please read fully.
The meat I use for this is INNER SKIRT STEAK. I would recommend you buy this from a store with a meat counter so you can ask them to trim it and run it through the tenderizer. This helps make the meat thinner, able to soak up the marinade better and allows it to cook quickly so it is not tough. This meat comes in one LONG strip. So when you get it home, I recommend cutting it up into smaller pieces so it is easier to grill. I cut about 6 inch long pieces. I recommend planing about 1/4 to 1/2 lb of meat per person for this recipe.
Goya Adobo seasoning is a Mexican all purpose seasoning. I find it almost everywhere. It is usually in the Mexican food aisle at the grocery store. You can also order it on amazon or from goya. I like to use the one with either Cumin, or Pepper. It will say this on the label. I do not give a measurement for this, just sprinkle it lightly all over your meat.
The other ingredient I use is this Sazon Goya. I buy the one with cilantro and tomato. It will say this in Spanish on the label (as pictured) inside the box are these little packets. I use two for this recipe. You can also use this in rice or anything tomato based. It adds a great flavor and tenderizes. It also gives nice color to the food.
Everyone loses their mind when I say this is an ingredient. I have no idea why. Clamato is not fishy tasting. It has a briny flavor that helps make this meat so tender. Please note that there is clam juice in this which can be a problem for people with a fish allergy. if you are mentally unable to handle the idea of using this or you have a fish allergy, go ahead and use spicy V8 juice. But if you want to have the most tender meat you have ever had. Buy this Clamato. While you are at at it, buy some extra Clamato and make yourself a Michelada. The hangover CURE is a Michelada. I have enjoyed many in the pool in Mexico after a night out.
Onions, Limes and Cilantro
You can eliminate the cilantro if you do not like it. When I am about to grill this meat, I drain all this in a colander and save the onions to sauté. Before grilling you want to get the excess marinade off as much as you can so you get a good char. I use a colander and paper towels to do so. Then I oil up the meat and season again with the adobo. Everyone goes crazy when I say I use vegetable oil. To me it is the best for grilling. If you are insane about it, use any other high smoke point oil. Do not use olive oil.
Grilling is the only way
I only have ever grilled this meat. I do not think it would be as good cooked inside. It needs a good char and cooks quickly. Remember to let it rest before slicing.
- *All of the special ingredients are explained and linked in the blog post. If you just skipped to the written recipe and have questions, go back and read the whole post and all your answers will be given.
- 2 to 4 lbs of Inner Skirt Steak (when you order this at the meat counter, ask the worker to trim it and run it through the tenderizer two times, any meat counter will know what this means, more about this in post)
- 1 32 ounce bottle of Clamato Picante (explained in blog post) if this is something you cannot mentally handle, use Spicy V8 juice
- Goya Adobo Seasoning (with the one with cumin or with pepper, also explained in post)
- 1 Medium to Large White Onion, Chopped
- Handful of fresh Cilantro, Stems and Leaves Rough Chopped
- 2 packets of Sazon Goya, Con Ciantro and Tomate (easily found in the Mexican food aisle, more on this in the post)
- 2 Limes
- Black Pepper
- Oil For Cooking ( I use a vegetable oil or avocado oil)
- When you order the meat, you can ask them at the meat counter for Inner Skirt Steak, some people use outer skirt steak. The marinade will accomodate 2 to 4 (ish) pounds of meat. Ask the meat counter person to trim it up and run it through the tenderizer. Any meat counter should be able to do this. If you cannot find one, trim the fat off the skirt steak yourself and use a meat mallet to tenderize it well.
- Add your meat to a container that has a lid. This meat usually comes in LONG strips, I cut them into smaller peices, about 6 inches long. Season the meat on all sides with Goya Adobo Seasoning. This is a Mexican all purpose seasoning that can easily be found in most grocery stores. I use the one with cumin or the pepper one. Season well on all sides. I don't have a measurement, just a light dusting all over.
- Add your Clamato Picanto juice to the meat. This does not have a fish taste to it at all, the clam juice has a briney salt flavor that helps tenderize the meat. If you can't handle this, use spicy V8 juice.
- Add your two packets of Sazon Goya to the mix.
- Squeeze the two limes into the mixture and add the squeezed limes right in there. Add the chopped onion and the ciantro. Toss this all around until it is well combined.
- This is best if you let it marinate overnight. But can be cooked 4 to 6 hours after marinating. Marinate this in the fridge.
- When you are ready to grill this, take the meat out about 30 minutes before cookjng and let it sit out on the counter.
- I drain the meat into a colander because I also save the onions and sauté them in a skillet. You can discard everything else and even the onions of you like. You want to get the excess marinade off the meat so that it doesn't burn and so your meat sears on the grill. I use a paper towel to dab it off.
- I usually add the meat back to the container I marinated it in, after washing the container. I drizzle a couple tablespoons of the oil I am going to use on it and massage it in. Then I season again lightly with the Adobo seasoning and then black pepper.
- Get your grill searing hot, like 500 degrees hot. Add your meat to the grill. Let it cook for about 5 minutes before flipping. You will know when it is ready to flip when it comes up easily from the grill. If it is sticking, give it more time. If it is getting too charred, reduce the heat a bit.
- I have not ever made this in the house in an oven so I do not know how to do this. Maybe it would work broiled or on a grill pan.
- When the meat is cooked, it cooks fairly quickly, have a plate with foil ready to place the meat in and cover. let it rest in the foil for about 10 minutes.
- Slice the meat against the grain. Meaning, cut along the short side. Slice thin.
- This meat cools quickly so you can cook in batches or after you slice it, you can quickly sauté it in a hot skillet with some oil to char it and heat it.
- Serve with all your favorite toppings and warm tortillas