Beef

Grassfed Aussie Beef barbacoa tacos

May 19, 2020
Photo by True Aussie
Author Notes

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

  • Prep time 30 minutes
  • Cook time 10 minutes
  • Serves 4
Ingredients
  • 1 cup paprika
  • 2 teaspoons cayenne
  • 2 teaspoons chilli powder
  • 1/2 cup black pepper
  • 2 teaspoons smoked paprika
  • 1/2 cup brown sugar
  • 1/4 cup dried oregano
  • 1/2 cup sea salt
  • 1/2 cup garlic powder
  • 1/4 cup granulated sugar
  • 1 orange, zested and juiced
  • 2 limes, zested and juiced
  • 2 teaspoons all purpose bbq rub or other meat rub
  • 1/2 tablespoon pureed canned chipotle in adobo
  • 1 teaspoon minced garlic
  • 1 teaspoon chopped fresh cilantro
  • 1.5 pounds trimmed Australian Grassfed skirt steak
  • 8 corn tortillas
  • 1 15oz can black beans, drained
  • 1 cup pico de Gallo
  • 1/2 cup cotija cheese
In This Recipe
Directions
  1. • 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.
  2. 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.
  3. 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.
  4. 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

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