Grilled Steak Tacos
Real talk: Is there anything more craveable than a warm tortilla loaded with grilled steak, spicy salsa, all the fixings and a fresh squeeze of lime? Not sure.
With grilling season nearing an end for some of you (it’s just beginning here, in Phoenix) and Labor Day just around the corner, I thought it the perfect opportunity to release one of my favorite recipes; enter the grilled steak taco.
And, since the pandemic is still in swing with social distancing measures in place, I know a lot of us will not be partying with friends in large groups or traveling this Labor Day, (sad face). Don’t fret, my bebes… I came up with something super easy, super tasty and SUUUPER quick to put together. The only real work is waiting for the marinade, and trust me, with the flavor bomb that’s produced, you won’t mind waiting. Think of this recipe as a marriage between steak Shawerma and Carne Asada… lets call it ‘Shawerma Asada,’ shall we?
It’s TACO TIME
Shawarma Asada Tacos for everyone!
Check out what you’ll need:
The Spices
Ingredients for the steak marinade
The spices used here are very typical of what you would find in most carne asada recipes; oregano, paprika, garlic, etc., with the addition of my favorite middle eastern spices when cooking beef. Adding pomegranate molasses, orange blossom water and seven spices, aka ‘baharat’, sends this grilled steak into flavor town and beyond. I used baharat instead of traditional cumin and coriander, since baharat already have cumin and coriander mixed into the spices plus some earthier flavors like a touch of cinnamon and clove. It all marries so beautifully you’ll want to use this spice mixture over and over again.
There is something important you should know about seasoning this steak! Easy does it on the salt… this marinade has so many savory and acidic components that just a dash of salt is all that is needed. So, my recommendation is to just add a pinch to the seasoning and then top with coarse sea salt after cooking if you feel like it needs something extra. Trust!
The Marinade
Steak Marinade
Here is where the magic happens. This recipe can be made with skirt steak or, in this case, I used thinly sliced New York Strip. If you can not find thinly sliced NY Strip, have your butcher slice it for you or take it home and do it yourself! You’ll want each steak about 1/2” or 1.27cm thick.
Make the marinade and add the steak, rubbing the liquid mixture all over the steak. Once the mixture is evenly incorporated, cover it and throw it in the fridge. This next part is the most important part… FORGET IT. The key to locking all the flavor into this steak is letting the marinade do its thing for as long as possible. Marinating at least 4 hours is great but overnight is ideal. Are we clear?
Making the marinade is the most work you’ll do with this recipe and that takes about 15 minutes, tops. Let’s move on to grilling.
Grilling Your Steak
Grilling time for these Carne Asadas
If you’ve let the steak marinate, you are basically done. All you have to do is cook it and chop it up. For Carne Asada or any grilled meats, really, I prefer to use a charcoal grill. The flavor is noticeably smokier and gives the meat that ‘charbroiled’ taste. If you do not have a charcoal grill a gas grill will do just fine and if you prefer not to bust out the grill at all, use your oven broiler! That way, you can enjoy this meal any time your little heart desires.
Are you ready for this? Your steak will take no longer than 16 minutes, tops. Here’s a handy cooking time guide for thin cut steak cooked on a high flame:
4 min per side for medium rare (130F)
5 min per side for medium (140F)
6-7 min per side for medium well (150F)
8 min per side for well (160F+) (I don’t recommend this unless you like nibbling on tiny pieces of shoe leather)
Hot tip - Let your meat rest about 10 min before cutting to seal in the juices and keep the meat tender. Once ready to cut, go AGAINST the grain. You can easily find the “grain” by looking for the direction the lines in the cut of meat go just like in a piece of wood.
Okay, I won’t let you scroll any longer. Here’s the recipe. Get to work.
Grilled Steak Tacos Recipe - ‘Shawerma Asada’
Ingredients:
16 oz thin sliced NY Strip or similar cut (cutlet style)
1/4 c neutral oil such as canola, light olive, or avocado oil
1/4 c low sodium soy sauce
1/4 c white vinegar
1 tbs pomegranate molasses
2 tbs orange blossom water
3 green onions, chopped
2-3 cloves garlic, chopped or grated
1/2 c finely chopped fresh coriander (stems and leaves)
1-2 tbs chipotle peppers and liquid chopped or pasilla pepper paste
2 tsp oregano
1 heaping tsp paprika
1 heaping tsp seven spices/baharat
1/4 tsp cayenne
juice of 1 lime
fresh cracked pepper to taste
1/4 tsp salt
Method
Step 1 - in a large, shallow container mix all the seasonings, oil and liquids and combine well. Add the chopped onions, cilantro and garlic and mix again. Add steak and rub mixture all over, coating the steak to ensure the marinade covers all the meat. Place steak pieces flat in the container and cover. Refrigerate at least 4 hours, preferably overnight.
Step 2 - Once steak has marinated and you are ready to cook, take steak out of the fridge and bring to room temperature before cooking. On high heat, grill or broil steak on both sides until cooked to your desired temperature. Use a thermometer to ensure proper cooking time.
Step 3 - Once steak has cooked, remove and tent with foil. Let rest about 10 minutes to lock in flavor and juices. Place steak on a cutting board and cut against the grain into strips, then dice into small cubes.
Step 4 - Put steak and any juices into a serving bowl and serve immediately with warm tortillas and toppings such as freshly crumbled cotija cheese, onions, cilantro, shredded cabbage, hot sauce or salsa and fresh limes.
Enjoy!
