Marinated carne asada, a screaming hot flat top, corn tortillas, fresh tomatillo salsa, and a squeeze of lime. This is the street taco recipe worth making.
Steak and Tomatillo Verde Tacos
|HALO
Easy Street Tacos Recipe
HALO
12 tacos
20 minutes
15 minutes
Mexican
Main
Here's this delicious street taco recipe made for an outdoor flat top griddle. Marinated carne asada, charred tortillas, fresh tomatillo salsa verde, and everything that makes a taco worth talking about!
Ingredients
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700g skirt steak or flank steak
3 tablespoons olive oil
Juice of 2 limes
Juice of 1 orange
4 cloves garlic, finely grated
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chili flakes
1 teaspoon coarse salt
Large handful fresh cilantro, roughly chopped
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3 tomatillos, finely diced
½ white onion, finely diced
1 jalapeño, finely diced (seeds removed for less heat)
Large handful fresh cilantro, chopped
Juice of 1 lime
Pinch of salt
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12 small corn tortillas
1 white onion, finely diced
Large handful fresh cilantro, roughly chopped
2 limes, cut into wedges
Sliced jalapeño
Sour cream or Mexican crema (optional)
Hot sauce (optional)
Directions
Combine olive oil, lime juice, orange juice, grated garlic, cumin, smoked paprika, chili flakes, salt, and chopped cilantro in a bowl or zip-lock bag. Add the steak and turn to coat completely. Marinate in the refrigerator for a minimum of 2 hours (overnight is better). The citrus acid tenderizes the meat while the spices penetrate deeper over time.
While the steak marinates, make the fresh salsa. Combine diced tomatoes, white onion, jalapeño, and cilantro in a bowl. Add lime juice and salt. Stir and taste. You can adjust salt and lime until it's bright and sharp. Set aside at room temperature. The salsa improves as it sits and the flavors come together.
Remove the steak from the refrigerator 30-45 minutes before cooking. Pat the surface dry with paper towels. Try to remove as much surface moisture as possible. Dry meat sears. Wet meat steams. This step matters.
Heat your Elite Griddle to maximum temperature on the primary cooking zone. You want the steel as hot as it will go. Add a thin film of oil and allow it to just begin smoking before the steak goes on.
Place the steak on the high heat zone. Do not move it for 3–4 minutes. You want a deep, dark crust forming on the contact side, this is where the flavor lives. Flip once. Cook for another 2-3 minutes for medium. Skirt and flank steak are best served at medium to medium-rare. Cooking beyond that toughens the grain.
Remove the steak and rest on a board for 5-8 minutes. Do not skip this rest time. Cutting too early loses the juices onto the board instead of keeping them in the meat.
While the steak rests, warm the tortillas directly on a medium zone of the griddle. Give 30-45 seconds per side until they develop light char spots and become pliable. Keep warm in a folded kitchen towel until ready to serve.
Slice the rested steak against the grain into thin strips. Cutting against the grain shortens the muscle fibers and is what makes skirt and flank steak tender rather than chewy. Then dice roughly into small, taco-sized pieces.
Build the tacos: two corn tortillas stacked per taco for structural support. A generous pile of carne asada. Fresh salsa spooned over the top. Diced white onion and fresh cilantro. A squeeze of lime directly over the whole thing. Hot sauce on the side.
Serve immediately while the steak is still warm and the tortillas are fresh from the griddle. These do not wait.
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