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Monday, September 7, 2015

Barbecue Bites: Street Steak Tacos

Tacos are hard to beat in terms of ease and versatility: almost anyone can pull them off, and the combinations of flavors are limitless. Plus, they're fun to eat! Just line up all the fixins and have your guests serve themselves!

In this version of street steak tacos by Chef Eusebio Gongora, skirt steaks from Indie Plate are marinated in a mixture that includes Jay D's Louisiana Barbecue Sauce and served on warm tortillas with a number of fresh toppings. 

Check out more recipes here, and grab a bottle of sauce here while you're at it!

skirt steak
Street Steak Tacos. Photo courtesy of Maria Do at Indie Plate. 

Street Steak Tacos

Flank/Skirt Steak, marinated (see recipe below)
10 Tortillas
¼ cup Cilantro, chopped
½ cup onions, diced
¼ cup your favorite cheese
1 tbsp Jay D’s Sweet & Spicy Barbecue rub
1 Avocado, sliced

Preheat the grill, and remove steak from marinade. Season steak with BBQ Rub and let sit for 2 minutes to allow the seasoning to cure. Place steak on the grill and cook each side for 3 minutes for a medium temperature. Remove steak from grill and let it rest for 3 minutes. While the steak rests, grill the tortillas for 1 to 2 minutes. Slice the steak against the grain and fill each tortilla with the remaining ingredients.

Steak marinade

½ cup Jay D’s BBQ Sauce
1 tsp Chili powder
1 tsp Cumin
1 tsp Lime juice
1 tsp Soy sauce
Flank/skirt steak, 2 each

In a mixing bowl, combine BBQ sauce, chili powder, cumin, lime juice and soy sauce. Place skirt steaks into a Ziploc bag with marinade. Place bag into refrigerator and allow to marinate for 6 hours.