Who doesn’t love a chargrilled steak taco? It’s pretty much the perfect summer meal and goes great with any number of hot-weather tequila drinks.
- 33/100 cup olive oil
- 4 garlic cloves, 3 smashed and 1 garlic clove minced
- 2 tbsp fresh lime juice, plus another whole lime for garnish
- 2 tbsp Fresh orange juice
- 1/4 cup lightly packed chopped fresh cilantro, plus more for garnish
- 1 tbsp Prepared horseradish
- 1 tsp crushed red pepper
- 3 lb skirt steak
- 2 avocados
- 1 shallot, chopped
- 6 oz crumbled queso fresco
- Sour cream (optional)
- 12 white corn tortillas
Serves 6 (2 tacos per serving).
In a large zip-top bag, combine the olive oil, smashed garlic, lime juice, orange juice, 1/4 cup cilantro, horseradish and crushed red pepper. Add the skirt steak and seal. Marinate for at least 2 hours at room temperature or refrigerate overnight. (If refrigerated, let come to room temperature before grilling.).
Remove steak and use a paper towel to pat the surface somewhat dry. Get your grill extremely hot, and brush with small amount of vegetable oil. Cook for about 3 minutes, flip, and repeat. Surface should be charred, while inside should be medium. Transfer the steak from the grill to a cutting board, cover with foil, and let rest for 10 minutes.
Mash together the avocado, shallot and minced garlic in a mixing bowl. Add salt and pepper along with a squeeze of lime. Set aside.
Cut the steak across the grain into slices, then cut in the opposite direction into bite-size pieces.
To assemble the tacos, warm your tortillas on the grill and fill each tortilla with steak, avocado mixture and queso fresco. Top with sour cream, cilantro and a squeeze of lime, if desired.