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Grilled Steak Tacos

Prep Time 25 minutes
Cook Time 40 minutes
Marinating time 1 day
Servings 2

Ingredients

Marinated Steak

  • 1 TBSP Extra-virgin olive oil
  • 3 TBSP Lime juice
  • 3 TBSP Reduced-sodium soy sauce
  • 4 cloves Garlic minced
  • 2 tsp Chili powder
  • 1 tsp Ground cumin
  • 1 tsp Dried oregano
  • 8 oz Flank steak

Seasoning

  • Salt
  • Black pepper

Pico

  • 2 tsp Red onion minced
  • 1/2 cup Tomato chopped
  • 1/2 tsp Lime
  • 1 TBSP Fresh cilantro minced
  • 1 TBSP Extra-virgin olive oil
  • 1 clove Garlic minced
  • 2 oz Tortilla chips

Rice

  • 1/2 cup White rice rinsed and drained

Black Beans

  • 1 TBSP Extra-virgin olive oil
  • 2 clove Garlic minced
  • 2 TBSP Onion minced
  • 1/2 tsp Ground cumin
  • 1 cup Black beans with the liquid from the can
  • 1 TBSP Fresh cilantro chopped
  • 1/4 cup Mexican cheese blend shredded

Taco toppings

  • 4 Soft taco shells
  • 1/2 Avocado diced
  • 1/4 cup Tomato diced
  • 1/4 cup Salsa verde

Beer

  • 24 oz Light beer cold
US Customary - Metric

Instructions

  • Make the marinated steak: Mix all ingredients together in a large bowl. Toss to coat the steak in the marinade. Cover bowl and place in refrigerator. Let steak marinate for 30 minutes or up to 1 day.
  • Prep the ingredients per the instructions above.
  • In a bowl, mix the ingredients for the pico (except the chips). Season with salt and pepper to taste. Refrigerate until ready to use.
  • Cook the rice according to the instructions on the package. Once tender, season with salt and pepper to taste. Cover with a lid to keep warm.
  • Make the beans: Heat the oil in a saucepan over medium heat. Sauté the garlic and onion until the onions start to soften. Stir in the cumin, then stir in the black beans and 1/4 cup of water, and season with salt and pepper. Simmer for 15-20 minutes to develop flavor. Then remove from the heat and stir in cilantro.
  • Preheat a grill or grill pan on medium heat.
  • Grill the steak on both sides to your desired temperature using a thermometer (see below). Set the steak aside to rest for 5 minutes before slicing thin against the grain.
  • Place the steak on the taco shells, top with avocado and tomato, and drizzle with salsa verde. Serve with rice and beans topped with cheese, pico and chips, and beer.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120°F (46 - 48°C)
  • Medium Rare: 125 - 130°F (51 - 54°C) 
  • Medium: 135 - 140°F (57 - 60°C)
  • Medium Well: 145 - 150°F (62 - 65°C)
  • Well Done: 160°F (71°C)