Tonight was Taco night at the Constable house. Although we had regular ground beef tacos tonight, I remembered that I still hadn’t blogged about the delicious steak tacos we had last week! These tacos are pretty incredible. They have steak (we used ribeye) that is rubbed and marinated in an herb paste, then grilled. It also has an extra tangy kick of sweet and spicy pickled onions and jalapenos. Yes, please. My mouth is watering thinking about these steak tacos! They are a little bit more work then the standard taco, but definitely are worth the extra effort.
Steak Tacos (serves 2)
For the herb paste:
1/2 cup fresh cilantro
3 garlic cloves, peeled
3 green onions, roughly chopped
1 jalapeno, stemmed and seeded
1/2 tsp ground cumin
1/4 cup vegetable oil
1 Tbs fresh lime juce
In a blender or food processor, combine cilantro, garlic, jalapeno, and cumin. Pulse until finely chopped. Add oil and mix until smooth, scraping sides as needed. It should resemble pesto. Transfer 2 tablespoons into a ramekin and whisk in lime juice with a fork. Set aside.
For the steak:
12-16 ounces ribeye
1/4 tsp sugar
1/4 tsp pepper
Pat steak dry with paper towels. Rub steak with herb paste (the part that is still in the blender or food processor) and wrap tightly in plastic wrap. Refrigerate for 30 minutes. (During this time, make the pickled onions below) Preheat grill to medium high heat and cook to your preference.
For sweet and spicy pickled onions and jalapeno:
1 small red onion, sliced thin
1/4 cup red wine vinegar
2 1/2 Tbs sugar
1 jalapeno, stemmed, seeded and cut into rings
1/8 tsp salt
Place onion in a heat-proof bowl. In a sauce pan, heat vinegar, sugar, jalapeno and salt until the sugar has dissolved. Pour the mixture on top of the onions and immediately cover in plastic wrap. Let sit for 30 minutes and discard liquid for serving.
To assemble tacos, first cut the steak into strips. Toss steak in the 2 Tbs of reserved paste, or serve on the side of each plate. Arrange steak and pickled onions amongst 6 flour tortillas. I think I’ve mentioned this but I like to heat my tortillas in a dry pan to get them almost crispy and lightly browned.
Adapted from Cooking for Two (America’s Test Kitchen)