Jamaican Jerk Steak Tacos
A simple yet flavorful Steak Tacos Recipe featuring a quick corn-and-herb topping along with an exceptional chili-lime sauce.
These Steak Tacos are delicious enough to serve as a standalone dish, and they pair wonderfully with a refreshing fruit salad or a quick cucumber salad.
Steak Tacos Recipe
This recipe combines two of my favorite and most popular dishes from this website: the cherished Chicken Tacos and my personal favorite, Flank Steak With Corn Salsa.
The fusion of these recipes results in an outstanding Steak Taco dish. Without a doubt, these are the finest steak tacos I have ever experienced! They are bursting with flavor, from the well-seasoned, tender steak to the crunchy corn topping, all enhanced by a creamy chili-lime sauce. We simply cannot get enough of them!
Ingredients
Flank, Flat Iron, or Skirt Steak: Cut against the grain for the most tender texture.
Seasonings: Press the seasoning into the meat to ensure better adherence.
Light Brown Sugar: This is essential—it improves the crust on the steak!
Salt & Pepper: Season just before grilling to prevent moisture loss too early.
Olive Oil: Use just enough to coat the meat—excess can lead to flare-ups on the grill.
Corn Topping & Tacos: Grill the corn for added flavor and select ripe but firm avocados to prevent the topping from becoming mushy.
Sauce: Adjust the spice levels to your preference—add more sriracha for heat or lime for brightness.
Tortillas: Lightly charring tortillas over an open flame provides the best texture and flavor.
Quick Tip
Remove the steaks for the steak tacos recipe from the grill 5 degrees before reaching the desired temperature to account for carryover cooking during resting:
Rare: 120-125°F
Medium-Rare: 135°F (4-5 min/side)
Medium: 140°F (5-7 min/side)
Medium-Well: 150°F (8-10 min/side)
Well-Done: 160-175°F.
How to Prepare Steak Tacos Recipe
Grill Preparation: Begin by preheating your grill to 450°F and applying oil to the grates.
Corn: Apply olive oil to the corn, season it with salt and pepper, grill until it is charred, and then remove the kernels.
Steak Rub: Combine spices and brown sugar, apply the mixture to the steak with olive oil, and grill to your preferred level of doneness. Allow it to rest, then slice it thinly against the grain.
Corn Topping: Combine the grilled corn kernels with diced avocado, chopped green onions, cilantro, minced garlic, jalapeño, lime zest, and lime juice.
Sauce: In a bowl, whisk together mayonnaise, lime juice, lime zest, spices, and sriracha.
Tortillas: Lightly grill or warm the tortillas.
Assemble: Fill the tortillas with steak, corn topping, sauce, and optionally include avocado slices, additional lime juice, cilantro, or cheese. Enjoy your steak tacos!
Tips for Success
Utilize a queso-cotija blend for the topping; if you choose to omit it, add a pinch of salt to the steak tacos recipe.
Pay close attention to the cooking time of the steak; flank steak cooks quickly, and thinner cuts cook even faster.
Char the tortillas for an enhanced flavor; refer to the video for a quick method.
Storage
Steak Tacos Recipe Leftovers
Refrigerator: Store the steak, corn topping, and sauce in separate sealed containers. Keep the tortillas wrapped. Consume within 3-4 days.
Freezer: Freeze the steak for 2-3 months. Thaw it in the refrigerator overnight.
Reheating: Warm the steak in a pan or microwave. Heat the tortillas in a dry pan or microwave with a damp paper towel.
Recipe Notes
Note 1: If you are not fond of spicy foods, I suggest using McCormick chili powder and paprika, as they are not very hot. I also recommend omitting the jalapeño from the corn topping.
Note 2: Optional toppings include Cotija or Queso Fresco cheese, extra lime wedges/juice, and cilantro.
Note 3: Steak grain: Identify the fibers on the steak and observe their direction. Once you locate the grain, slice perpendicular to it. This technique will keep the meat juicy, tender, and easier to chew. If the meat strips are excessively long, cut them in half or chop them for easier consumption.
Storage: Store the steak, corn topping, and sauce in separate airtight containers in the refrigerator for up to 3 days.
Fixings
For the Jerk Seasoning
1 tbsp. garlic powder
1 tbsp. dried Italian mix preparing
2 tsp. sugar
2 tsp. fit salt
2 tsp. onion powder
1 tsp. ground allspice
1 tsp. squashed red pepper drops
1 tsp. cayenne pepper
1 tsp. smoked paprika
1/2 tsp. Newly ground dark pepper
1/4 tsp. ground cinnamon
For the Tacos
2 tbsp. jerk preparing
1/4 c. furthermore 2 tbsp. canola oil, isolated
1 1/2 lb. flank or skirt steak
10 little (taco-sized) flour tortillas
1 c. diced pineapple
1/2 c. diced onion
1/4 c. newly slashed cilantro
Juice of ½ lime, in addition to lime wedges for serving
1/4 tsp. fit salt
1 avocado, cut
Disintegrated cotija cheddar, for serving (discretionary)
Headings
Make jerk preparing: In a little bowl, whisk together flavors until joined. (In the event that utilizing locally acquired jerk preparing, move to stage 2.)
Make tacos: In a little bowl, whisk together jerk preparing and ¼ cup oil until joined. Fill a huge resealable plastic pack and add steak. Press out as much air as possible and seal. Shake to cover the steak in the marinade, then, at that point, chill for 1 hour or as long as 24 hours.
In an enormous skillet over medium-high hotness, add staying 2 tablespoons oil. Add steak and cook until well singed yet somewhat pink in focus, 6 to 8 minutes for each side. Eliminate from hotness and let rest 5 minutes.
In a little bowl, mix together pineapple, onion, cilantro, lime squeeze, and salt.
Daintily cut steak across the grain. Serve in tortillas with pineapple salsa and avocado. Top with cotija cheddar whenever wanted and present with lime. Appreciate it !!!
Jamaican Jerk Steak Tacos VIDEO
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