Hey everyone! I am super excited about this week’s recipe. This a first for several reasons. This is the first time I have taken the time to write down one of my kitchen creations 🙂 and this is the first blog post that we have gotten from one of our followers! Let me explain: around the first of the year, I was reviewing the blog stats and checking out the pages of some of our followers. There are a lot of you doing some awesome cooking (and photography). I came a cross a post from Eat, Drink, & Be Manly. He had posted an awesome article on some delicious looking Steak Tacos. I have been craving them now for about 3 months. The Manly man cooks like I do, off the cuff, and he didn’t share a full recipe. However, he gave enough hints that I knew where I was headed. I took the time to jot this down as a I put it together so I could share it.
- 1 Tbsp sweet paprika
- 1 tsp smoked paprika
- 1tsp onion powder
- 1 tsp garlic powder
- 1 tsp ancho chili powder
- 1 tsp chili powder
- 1/2 tsp cayenne pepper (or to taste)
- 1/2 tsp coriander
- 1/2 tsp cumin
Yield: about 3/4 cup; enough to coat 1 to 1 1/2 pound of flank steak
From: Gray’s fuzzy brain, with inspiration from Eat, Drink, & Be Manly
- 1 1/4 lbs flank steak
- 3/4 cup steak taco seasoning rub
- 1 large yellow onion
- 2 poblano peppers
- 10-12 tortillas (corn or flour)
- shredded Monterey Jack or Cheddar cheese
- sour cream
Pat steak dry. Rub flank steak with seasoning rub until well coated. It should appear like a dry breading. Refrigerate for 8 hours or overnight. Slice onion and pepper into half-inch strips. Saute onion and peppers until soft but not browned. While the peppers are beginning to cook, preheat your grill. Grill over high direct heat to your desired doneness. I cooked it about 4 minutes per side for medium. Allow the steak to rest for at least 15 minutes, then slice it thinly across the grain. Serve with the peppers and onions, warmed tortillas, shredded cheese, salsa, and sour cream.
Yield: about 3-4 servings
Gray: These were awesome. It combines two of my favorite things: steak and tacos! You can’t miss. This preparation is very similar to fajitas, but the seasonings are quite different. You could make them with raw chopped onions, lettuce and cheese for a more taco-like production. In any case these are very flexible, and the proportions turned out great on my rub. The meat had a very robust spicy flavor that still let the the steak flavor come through. These recipes are winners and we will definitely be doing them again!
Katie: Yummm! I was wary of Gray making up a recipe based on what he read on another blog, but thank you Eat, Drink, & Be Manly! These steak tacos were so delicious! I absolutely loved them. The only thing I think Gray left out, was that we also squeezed a little lime juice on some of the tacos to see how that was. We both liked it, but preferred without the lime juice. I personally thought it needed just the right amount of sour cream to balance out the spiciness of the meat. We sliced some meat, proceeded to eat tacos, and then sliced a bit more meat for the final taco. The meat sliced on the second go-round was more tender, so don’t jump the gun on letting the meat rest. Resting really helps it stay tender and moist. I would like to have more steak tacos anytime Gray wants to make his rub! Maybe we can have a taco party!