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Sliced Steak Tacos with Bloody Maria Salsa

By

Perfecct served with Green Rice

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Rate this recipe 4.4/5 (5 Votes)
Sliced Steak Tacos with Bloody Maria Salsa 1 Picture

Ingredients

  • ~For the Steak:
  • 2 pounds flank steak
  • 2 tablespoons Worcestershire sauce
  • Olive or canola oil, for drizzling
  • 2 teaspoons smoked paprika
  • 2 large cloves garlic, finely chopped
  • 1 teaspoon granulated onion
  • Coarse black pepper, kosher salt
  • ~For the Bloody Maria Salsa:
  • 5 to 6 vine-ripe or plum tomatoes, seeded and diced
  • 2 to 3 ribs celery with leafy tops, finely chopped
  • 1/2 cup chopped red onion
  • 1/4 cup pimiento-filled green olives, chopped
  • 2 jalapeño peppers, seeded and chopped
  • 1 rounded tablespoon prepared horseradish
  • Juice of 1 lime
  • Salt and coarse black pepper, to taste
  • A small handful cilantro, chopped
  • 1 to 2 shots tequila or vodka
  • 12-16 corn tortillas
  • Chopped crisp lettuce

Details

Adapted from rachaelrayshow.com

Preparation

Step 1


~For the steak:

* Rub meat with Worcestershire sauce, coat lightly in oil and rub in the paprika, garlic, onion, salt and pepper.

* Wrap in plastic wrap and chill a few hours.

* Bring meat to room temperature and heat a griddle or grill pan to medium-high.


~For the salsa:

* Combine all salsa ingredients together.

* Stir and adjust seasoning to taste.

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* Grill meat about 12 minutes, turning occasionally, for pink center.

* Rest meat 5 minutes then slice against grain.

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* Char the tortillas in hot skillet or over an open flame on a gas top stove.

* Serve meat in tortillas with chopped lettuce and lots of salsa, rice and beans or grilled corn with lime, hot sauce and butter alongside.

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