Volcano Grilled Steak Tacos

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Ingredients

7 Roma tomatoes

2/3 onion, divided

2 green chiles, seedless

1 garlic clove

1 teaspoon beef bouillon powder

3 ribeye steaks

2 tablespoons white vinegar

1 pkg. mozzarella or asadero cheese

12 corn tortillas

1 tablespoon olive oil

1 tablespoon Worcester Sauce

Lime juice from 2 or 3 limes, plus more for serving

Finely chopped cilantro, to taste

Salt, black pepper, and fajita seasoning

  • Fresh Salsa: Dice 3 tomatoes, 1/3 onion, and 1 green chile. Mix together, adding salt, olive oil, pepper, cilantro, and lime juice. Refrigerate until serving.
  • Roasted Salsa: Place 4 tomatoes and 1 green chile on a baking sheet and broil, turning once, until slightly blackened. BlendĀ  together tomatoes and green chile, garlic clove, and 1/3 onion, salt, and bouillon.
  • Steak Volcano: Rub steak with salt, pepper, fajita seasoning, and Worcester Sauce. Grill over medium-high heat, turning once, steak is cooked. Meanwhile, add cheese to tortillas and grill until cheese is melted and tortillas are lightly charred. Cut steak into small pieces and place on top of tortilla; serving with warm roasted salsa, fresh salsa, and limes, if desired. Serve immediately, refrigerate leftovers.

Serves 4.

 

 

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Lea & Perrins Steak Marinade

1/2 cup Worcestershire sauce (Lea & Perrnis)

3 tablespoons olive oil

3 tablespoons balsamic vinegar

1/4 teaspoon salt

Directions:

Combine ingredients and refrigerate.

In large, shallow non-aluminum baking dish or plastic bag, pour marinade over steak(s); turn to coat. marinate in refrigerator for 30 minutes. Remove steak(s); discard marinade. Grill or broil to preferred doneness, brushing frequently with additional Lea & Perrins.

BLOODY MARY FLANK STEAK

This recipe is courtesy of Guy Fieri

Ingredients

  • 1 cup vegetable juice (recommended: V-8)
  • 1/2 cup vodka
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon hot sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon crushed garlic
  • 1 teaspoon onion powder
  • 1 teaspoon celery seed
  • 1 tablespoon prepared horseradish
  • 4 tablespoons olive oil
  • 1-pound flank steak

Directions

Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.

Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.

Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.