Grilled Steak-and-Salsa Tacos

Gluten-Free, Dairy-Free Grilled Steak Salsa Tacos

I grew up on taco night. Back then, who didn’t? Lucky for me, my kids like their tacos, too.  In the summer, I like to take ground beef tacos to a grill-friendly level with skirt steak, a cut of meat that cooks up fast and isn′t too hard on the paycheck. If you′re short on time -or ingredients -skip the marinade. Instead season the meat generously with salt and pepper and throw it straight on the grill. Then slice and toss with the easy tomato salsa.


1. In a resealable plastic bag, combine the cola, olive oil, 2 tablespoons lime  juice, the chili powder and 1 ½ teaspoons salt. Add the steak and let marinate at  room temperature for about 30 minutes.


2. In a large bowl, toss together the tomatoes, onion, cilantro, jalapeños and  remaining lime juice; season with salt.


3. Preheat a grill or grill pan to high. Grill the steak, turning once, about 15  minutes for medium-rare; let rest for 5 minutes. Thinly slice the steak against the
grain and toss with the tomato salsa. Fill each taco shell with some slaw mix, an avocado slice and steak with salsa. Serve with the lime wedges.

 

Grilled Steak-and-Salsa Tacos

Yield: 4

Ingredients

½ cup cola

2 tablespoons extra-virgin olive oil

Juice of 2 limes, plus lime wedges for serving

2 teaspoons chili powder

Salt

1 pound skirt steak, cut into 4 portions

2 tomatoes, finely chopped

1 small onion, chopped

¼ cup finely chopped cilantro

2 jalapeño chiles, finely chopped

8 crispy corn taco shells

2 cups shredded slaw mix

1 avocado, cut into 8 slices lengthwise

Instructions

  1. In a resealable plastic bag, combine the cola, olive oil, 2 tablespoons lime juice, the chili powder and 1 ½ teaspoons salt. Add the steak and let marinate at room temperature for about 30 minutes.
  2. In a large bowl, toss together the tomatoes, onion, cilantro, jalapeños and remaining lime juice; season with salt.
  3. Preheat a grill or grill pan to high. Grill the steak, turning once, about 15 minutes for medium-rare; let rest for 5 minutes. Thinly slice the steak against the
  4. grain and toss with the tomato salsa. Fill each taco shell with some slaw mix, an avocado slice and steak with salsa. Serve with the lime wedges.
https://silvanaskitchen.com/grilled-steak-salsa-tacos-gluten-free/

3 Comments

  1. Muriel on January 1, 2011 at 7:01 pm

    Silvana – I was wondering if you had any suggestions for gluten-free/dairy-free “flour” tortillas. While we use both hard and soft corn tortillas – sometimes a soft “flour” tortilla just works better. Do you have any tips? Thanks.

  2. Brianne on January 18, 2011 at 8:34 pm

    These tacos are excellent!! This is the first thing I made from your cookbook and they were super easy and SUPER flavorful, I didn’t even miss they cheese!! I also made them on my pannini grill and they were good!

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