Tex-Mex Steak & Tortillas
Submitted by bandit28
Tex-Mex steak and tortillas with garlic-marinated sirloin grilled fast over hot charcoal and wrapped in warm flour tortillas with a fresh tomato-chile-cilantro salsa.
YIELD
6 servingsPREP
20 minCOOK
10 minREADY
30 minThese are steak tacos in their purest form. Thin sirloin steaks get a quick garlic and red wine vinegar marinade, then sear on a blazing hot charcoal grill for about a minute per side. Wrap each piece in a warm flour tortilla with a spoonful of fresh salsa and eat it like a sandwich.
The fresh salsa is raw and punchy. Chopped tomatoes, onion, red chiles, cilantro, garlic, and vinegar. No cooking, no blending. It comes together while the charcoal heats and tastes better than any jarred salsa you’ll find.
Heat the tortillas on the grill for just a few seconds per side. You want them warm and pliable, not crispy. Overdone tortillas crack when you fold them around the meat.
Chef Tips
- Get the grill screaming hot. Thin steaks need high, direct heat for a fast sear. If the grill isn’t hot enough, you’ll end up steaming the meat instead of charring it.
- A minute per side gives you medium-rare on a half-inch steak. Adjust based on your preference, but this cut dries out quickly past medium.
- Let the steaks rest for two minutes before wrapping. The juices redistribute and won’t soak through the tortilla immediately.
Variations
- Use skirt steak or flank steak instead of sirloin for a more traditional fajita-style cut.
- Add sliced avocado or a squeeze of lime to the finished tacos.
- Grill whole jalapenos alongside the steaks and serve them on the side for extra heat.
Ingredients
Directions
Prepare a very hot charcoal fire.
There should be about 6 individual steaks.
Cut each of these in half.
Blend the oil, 2 teaspoons garlic and 3 tablespoons vinegar in a flat dish.
Add the steaks, turning to coat the pieces well.
Set aside.
- Core the tomatoes but do not peel them.
Cut them into ¼ in. cubes and put them in a mixing bowl. Add the onion, chilies, coriander, remaining garlic and vinegar. Blend well. Set this sauce aside. 4. Put about 4 slices of steak at a time on the hot grill and cook for 1 minute or less to a side, depending on the desired degree of doneness. Simultaneously, add a similar number of tortillas and cook them for a few seconds to a side just to heat through. Do not heat for for long or they will dry out. 5. Place one piece of steak in the center of a warm tortilla, spoon a little sauce over the meat and fold the over the ends up to enclose the meat.
Eat like a sandwich.
Comments
