Saturday, June 25, 2011
Grilled Steak Tacos
I'm a little grill obsessed right now.
There's just so much to love about grilling. The light smokey flavor it adds to the food. The ability to keep the house cool when the temperature reaches hellish proportions outside. And - my personal favorite - the awesome lack of pots and pans to wash when you're done.
Are you ready to grill yet?
Plus, grilled foods are usually easy foods. Usually "everyone-builds-their-own" kinds of foods. Sometimes even "done-in-under-30-minutes" foods.
But always delicious foods. That's what matters after all.
These tacos are no exception. Smokey, slightly spicy steak. Warm, chewy, slightly charred tortillas. Crunchy cabbage, sour lime. Cool sour cream, fresh cilantro. How can you possibly resist? These guys are tasty, and filling... and served with a cold corona, downright fantastic. Plus they come together in under half an hour. Your grill - and your tastebuds - are begging you make these. So give your house and your dishwasher a break. Make these this week - you totally have time. You'll be glad you did.
Grilled Steak Tacos
adapted from The Food You Crave
yields 4-6 servings
1 tablespoon chili powder
2 cloves garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
pinch of cayenne pepper (more if you prefer)
1 1/4 pounds top sirloin steaks
Twelve 6-inch corn tortillas
3 cups shredded red cabbage and/or shredded lettuce
1/2 cup chopped fresh cilantro
1-2 limes, cut into wedges
sour cream and salsa for serving, if desired
1. Preheat your grill or broiler.
2. In a small bowl, combine the chili powder, garlic, cinnamon, salt, and cayenne. Rub the spice mixture over all sides of the steaks.
3. Grill or broil the steaks for 5 minutes per side, turning once, for medium rare or to your desired degree of doneness. Remove from grill and let the meat rest for at least 5 minutes. Carve into thin slices.
4. Warm the tortillas by placing them on the grill for about 30 seconds, turning once. Wrap in a cloth napkin to keep warm.
5. Place the carved steak, warm tortillas, cabbage and/or lettuce, cilantro, lime wedges, salsa and sour cream in serving dishes and allow diners to build their own tacos at the table.