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