Difficulty: Intermediate
Beef
Street Tacos with Fire Roasted Salsa
Prep Time: 15 min
Cook Time: 15 min
Difficulty: Intermediate
Taco Tuesday just got a recteq upgrade. Perfectly seared steak, Ray's Loco Gringo Rub, and shredded cabbage are the perfect contrast to fresh, homemade Fire-Roasted Salsa.
Instructions
- Step 1: Trim Skirt Steak of excess fat, add to a zip-top bag, and marinate with lime juice and Ray's Loco Gringo Rub for a few hours.
- Step 2: To prepare the salsa: in a large bowl combine the tomatoes, peppers, onion, and seasonings, mix well. Add to a Mesh Cooking Mat and smoke at 250°F for 25-30 minutes.
- Step 3: Add the vegetables to a food processor with the olive oil, honey, cilantro, lime juice, and hot sauce. Pulse until the desired consistency of salsa is reached.
- Step 4: Preheat recteq to full with a Sear Kit.
- Step 5: Sear the steak for 5-6 minutes a side until an internal temperature of 135°F is reached. Allow the meat to rest for 10 minutes before slicing across the grain.
- Step 6: To assemble your tacos, add the tortillas to the recteq for 1-2 minutes to warm them. Build your tacos with the sliced skirt steak, cabbage, cotija cheese, and, of course, the smoked salsa.
Ingredients
Serving Sizes
Tacos
- 1 1/2 pound(s) Skirt Steak
- 1/2 each Lime, juiced
- 1 1/2 tablespoon(s) Ray's Loco Gringo
- 1 cup(s) Cotija Cheese
- 1/2 cup(s) Green Cabbage, shredded
- 12 each Corn or Flour Tortillas
Salsa
- 1 pound(s) Campari Tomatoes
- 1/2 each Poblano Pepper(s), seeded & chopped coarse
- 1 each Jalapeno Peppers, seeded & chopped coarse
- 1/2 each Yellow Onion, chopped coarse
- 1/2 tablespoon(s) Ben's Heffer Dust
- 1/2 tablespoon(s) Ray's Loco Gringo
- 1 tablespoon(s) Olive Oil
- 1/2 tablespoon(s) Stevie's Habanero Honey
- 1/2 bunch(s) Cilantro, chopped fine
- 1 each Limes, juiced
- 1/2 tablespoon(s) Hot Sauce
Tools Needed
- Knife
- Mesh Cooking Mat
- Cutting Board
- Large Mixing Bowl
- Food Processor or Blender
- Sear Kit
- Step 1: Trim Skirt Steak of excess fat, add to a zip-top bag, and marinate with lime juice and Ray's Loco Gringo Rub for a few hours.
- Step 2: To prepare the salsa: in a large bowl combine the tomatoes, peppers, onion, and seasonings, mix well. Add to a Mesh Cooking Mat and smoke at 250°F for 25-30 minutes.
- Step 3: Add the vegetables to a food processor with the olive oil, honey, cilantro, lime juice, and hot sauce. Pulse until the desired consistency of salsa is reached.
- Step 4: Preheat recteq to full with a Sear Kit.
- Step 5: Sear the steak for 5-6 minutes a side until an internal temperature of 135°F is reached. Allow the meat to rest for 10 minutes before slicing across the grain.
- Step 6: To assemble your tacos, add the tortillas to the recteq for 1-2 minutes to warm them. Build your tacos with the sliced skirt steak, cabbage, cotija cheese, and, of course, the smoked salsa.
Chef Pairings
For a fresh and colorful side, we can't say enough about the crunchy Grilled Elote Salad. Pair up this delectable combo with your favorite cerveza and get the party started.