Whether your cowpokes are Down Under or Out West, they’ll appreciate these soft tacos with grilled grassfed steak, garnished to order. Double the marinade and beef and plan for leftovers later in the week. —True Aussie
orange, zested and juiced
limes, zested and juiced
all purpose bbq rub or other meat rub
pureed canned chipotle in adobo
chopped fresh cilantro
trimmed Australian Grassfed skirt steak
15oz can black beans, drained
pico de Gallo
In This Recipe
• For the rub: In a large bowl, combine all the ingredients and break up any excess lumps. Store in an airtight container, in a cool, dry place, such as your cupboard.
For the tacos: In a large bowl, combine the citrus juices and zests, BBQ rub, chipotle, garlic and cilantro for a marinade. Coat the skirt steak in the marinade and refrigerate for 2 hours or overnight.
To cook: Preheat the grill over HIGH heat. Remove the skirt steak from the marinade, wiping off any excess. Grill the steak for 8 minutes, turning every 2 minutes, or until it reaches the desired doneness. Allow it to rest for 5 minutes, then slice the steak into thin strips.
To serve: Heat the tortillas over the grill to soften. Divide the skirt steak evenly among the tortillas. Top each tortilla with 3 tablespoons black beans, 2 tablespoons pico de gallo, and 1 tablespoon cotija cheese. Serve immediately