Tequila NY Strip Tacos

Lunch
Dinner

My Thoughts

We've been eating a lot of tacos lately. With The Picky Eater's new diet plan (really lifestyle change), tacos are a great way to get a lot of fresh flavors with out having to use a lot of meat. A perfect example are these steak tacos. These are incredibly filling, but between the two of us there's only one steak but there's a ton of great, fresh, herbs and veggies!

These tacos are an incredibly easy and quick and easy. You can totally skip the marinade and just use the spice mix as a dry rub (if you've got the time, the tequila is a great way to go though).

Serve in warm tortillas and you can either make the tacos for everybody (as I've done here) or simply let everyone build there own!

The How To Do It

  1. Place one cup of tequila and one cup of water into a into a shallow dish and mix in the steak kosher salt, pepper, ancho chili powder, garlic powder, and cumin. Once everything is mixed together, place the steak in and cover with foil or plastic wrap (or lid if the dish has one).
  2. Preheat your oven to 450°. And place a grill pan (or baking sheet) into the oven, on the second rack, to get hot.
  3. This is a good time to do your slicing/chopping of the vegetables, so thinly slice the red onions, jalapenos, and cabbage. Save the cilantro and avocado until closer to time to serve otherwise the cilantro may get limp and the avocado may start to turn brown.
  4. Mix a teaspoon of lime juice into the crema (or sour cream if that's what you have) together in a small bowl and then mix in the cabbage and set aside.
  5. In another small bowl, mix the vinegar, honey, and another pinch of salt together in a small bowl. Mix in the red onions and set aside. It will take a few minutes for the onions to start to pickle.
  6. Heat a medium-sized cast iron skillet over medium/high heat (really high heat) with a table spoon of canola oil. While the Once the skillet is hot, the oil can even be just starting to smoke, place the steak in and sear it for roughly two minutes on one side (or until a nice crust forms) and about a minute on the second side (to the point a crust is starting to form). Once the crust has partially formed on the second side, place the skillet into the oven and roast for four minutes (for medium rare) or longer if you prefer it more done.
  7. Once the steak is finished in the oven, place the steak, covered, on a platter or cutting board and let it rest before slicing it.
  8. While the steak is resting, turn off the oven, place the tortillas on the roasting pan, and heat them in the oven for two minutes. Your not really baking them, you're just warming them (if you're using the grill pan it will give them some nice grill marks).
  9. Also, while you're resting the steak, you'll want to give the cilantro a rough chop and slice half the avocado into six thin slices (use the whole avocado if you like more in your taco).
  10. Once the steak is rested, slice it as thinly as possible. I usually end up with something that is roughly 1/4-inch thick. it makes it easier to bite through.
  11. Now, the assembly. For each taco, place a squiggle of sriracha on the bottom, next add the crema and cabbage slaw, then place four pieces of steak, on top of the steak add the onions, jalapenos, avocado, cotija (I use the bagged version, otherwise you'll have to grate your own), and cilantro.
  12. Add a fresh squeeze of lime juice (bottled will work just fine to be honest) and enjoy!

Ingredients

Tequila NY Strip Tacos
1 steak
New York Strip
6 tortillas
flour tortillas
¼ cup
red onion
1 ½ cups
red cabbage
½ pepper
jalapeno
2 tbsp
cilantro
½ avocado
avocado
¼ cup
Mexican Crema
¼ cup
red wine vinegar
1 tsp
honey
2 tsp
lime juice
2 tbsp
cotija cheese
¼ tsp
ground cumin
1 tsp
granulated garlic
1 tsp
ancho chili powder
1 tsp
kosher salt
1 tsp
black pepper
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