Grilled beef tacos

  • Preparation 20 min
  • Refrigeration 3 h
  • Cooking 8 min
  • Servings 4 to 6
  • Freezing I do not suggest

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Ingredients

  • 800 g beef striploin
  • Juice of 1 large orange
  • Juice of 1 lime
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon olive oil
  • 2 tablespoons cider vinegar
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground chipotle pepper
  • Ground pepper

Ingredients

  • 6 tablespoons mayonnaise
  • Juice of 1/2 lime
  • 1 teaspoon paprika
  • 2 pinches of chipotle pepper powder
  • Salt and pepper from the mill

Ingredients

  • Small tortillas
  • About 1/3 cup crumbled feta cheese
  • About 1/4 cup finely chopped red onion
  • Lime wedges
  • Fresh coriander

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Preparation

  • Put the meat in a large airtight bag. Set aside.
  • In a large bowl, put the rest of the ingredients, season with pepper and mix. Pour 3/4 of the marinade over the meat, mix, remove the air from the bag and seal. Reserve in the fridge for 3 hours with the rest of the marinade. Remove the meat from the fridge 30 minutes before cooking to temper it.
  • In a bowl, put the ingredients for the mayonnaise, salt and pepper and mix. Reserve in the fridge.
  • Preheat a ridged cast-iron skillet over medium-high heat, drizzle with a thin stream of olive oil and place the meat. Cook 2 minutes, rotate 45 degrees and cook 2 minutes. Baste non-stop with the fresh marinade. Flip the meat and repeat, cook 2 minutes, rotate 45 degrees and cook 2 minutes. At this point the meat should be medium rare. Continue if necessary. Transfer the meat to a plate, cover tightly with aluminum foil and let rest for 5 minutes before thinly slicing.
  • Spread the meat in the centre of the tortillas then garnish with red onions. Bury with feta cheese, garnish with cilantro and add a good dash of mayonnaise. Sprinkle with the juice of a lime wedge and devour.