#steaktacos

This is it. This is summer living. We are in the thick of it – those hot days where the sun doesn’t set until 8pm, those breezy, warm summer nights that make you feel like you’d be a fool to not just permanently live outside – and these rockin’ chimichurri steak tacos are showing up at exactly the right time.

These delicious Grilled Steak Tacos are the ultimate summer BBQ recipe. Inspired by Mexican carne asada, the steak is marinated till flavourful and tender then grilled over high heat so the outside is charred and the inside remains pink.

The tacos are piled high with steak and grilled summer veggies to follow with a tangy kick from the chimichurri, the whole chilli peppers, a few scattered red onions and a dollop of sour cream drizzled on top is dreamy with a capital D!!

INGREDIENTS:

300g Rump steak

FOR THE STEAK TACOS:

Bunch of chillie peppers, sliced in half

1 zucchini, sliced

1 ear of corn

1 red onion, thinly sliced

Tomatoes, quartered

Any or all other summer veggies you can think of. Asparagus, peas, broccoli …

Oil, for the veggies

12 corn tortillas

Chimichurri sauce ( recipe in previous posts )

Sour cream

Lime wedges

METHOD

Marinate the steak for at least an hour or overnight.

Marinade of your choice

Preheat the grill to high. Make sure it is very very hot. Place the steak on the BBQ and grill for 3-4 minutes per side. Take the steak off and set it aside to rest. Slice thinly across the grain.

Toss the veggies in oil and BBQ until tender. Warm the tortillas on the grill.

Pile the veggies and steak onto the tortillas, top with sliced red onions, spoonful of chimichurri sauce and dollop of sour cream!

Delicious and tender steak tacos with a flavorful carne asada twist, cooked to perfection in the Instant Pot. Mom's Kitchen brings you a quick and easy recipe for a satisfying family meal.

Ingredients: 1.5 lbs flank steak, thinly sliced. 1/4 cup orange juice. 1/4 cup lime juice. 3 cloves garlic, minced. 1 teaspoon cumin powder. 1 teaspoon chili powder. 1 teaspoon smoked paprika. 1/2 teaspoon dried oregano. Salt and pepper to taste. 1 tablespoon vegetable oil. 1 onion, thinly sliced. 1 bell pepper, thinly sliced. 8 small flour tortillas. Fresh cilantro, chopped, for garnish. Lime wedges, for serving.

Instructions: In a bowl, combine orange juice, lime juice, minced garlic, cumin powder, chili powder, smoked paprika, dried oregano, salt, and pepper. Mix well to create the marinade. Add thinly sliced flank steak to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes. Turn on the Instant Pot and select the 'Saute' function. Heat vegetable oil and saut sliced onion and bell pepper until softened. Remove from Instant Pot and set aside. In the same Instant Pot, add marinated steak slices. Sear on each side for 2-3 minutes or until browned. Return the sauted onion and bell pepper to the Instant Pot. Mix well with the seared steak. Close the Instant Pot lid, set the valve to 'Sealing,' and pressure cook on high for 10 minutes. Once done, allow natural pressure release for 5 minutes, then manually release any remaining pressure. Warm the flour tortillas and assemble the tacos with the carne asada mixture. Garnish with fresh cilantro and serve with lime wedges. Enjoy your Instant Pot Steak Tacos Carne Asada from Mom's Kitchen!

Prep Time: 30 minutes

Cook Time: 20 minutes

These beer-marinated steak tacos are a delicious and flavorful twist on traditional tacos. The beer marinade adds a unique depth of flavor to the steak, making these tacos a crowd-pleaser.

Ingredients: 1 lb flank steak. 1 cup of your favorite beer. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp chili powder. Salt and pepper to taste. 8 small flour tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced onions. 1/2 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. 1/4 cup sour cream.

Instructions: In a bowl, combine the beer, minced garlic, cumin, chili powder, salt, and pepper. Mix well. Place the flank steak in a resealable plastic bag and pour the beer marinade over it. Seal the bag and refrigerate for at least 1 hour, or overnight for best results. Preheat your grill or stovetop grill pan over medium-high heat. Remove the steak from the marinade and grill for about 4-5 minutes per side for medium-rare, or longer if desired. Let it rest for a few minutes before slicing it thinly across the grain. Warm the tortillas on the grill for about 30 seconds per side. To assemble the tacos, place slices of grilled steak on each tortilla. Top with lettuce, tomatoes, onions, cheddar cheese, and cilantro. Drizzle with sour cream, fold the tortillas in half, and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes