This weekend, I made some Tex Mex Steak Tacos. The unique thing about this recipe is that it’s a vinaigrette at the end rather than a marinade, so it’s perfect for a quick easy supper.
Start with a couple of strip steaks, if you can. My grocer didn’t have any, so I used flat iron steaks. Apply some kosher salt and pepper to both sides.
At this point you can go right to the grill and grill them over direct heat to your desired doneness, or approximately 4-6 minutes per side. However, I got a sous vide for Christmas and I thought what the heck. I put the steaks in at 135 degree for about 3 hours.
When we were ready for lunch, I browned them for a couple minutes on high heat on the grill. Clearly, not hot enough as you can see. 🙂 Then I took them off the grill and let them sit while I made the vinaigrette.
Here’s what you’ll need for the vinaigrette:
- 1/2 cup extra virgin olive oil
- 1/4 cup white vinegar
- Juice of 1 lime
- 1 tsp minced garlic
- 1 diced jalapeno, seeds removed for less heat
- 1/4 cup chopped fresh cilantro
- 1 tsp cumin
- 1 tsp chili powder
Salt and pepper to taste.
Mix ingredients together in a medium size bowl and set aside. Slice the steak very thinly against the grain, and transfer to vinaigrette. Serve on tortillas with fresh guacamole and pico de gallo. I toasted my tortillas on the grill, but you don’t have to.
This recipe served about 3 people, there was plenty of vinaigrette, so you could add another steak (maybe two) fairly easily without doubling the recipe.
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