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Just a girl that loves cooking in the great state of Texas!

Friday, December 6, 2013

Flat Iron Steak Street Tacos and Roasted Pepper Guacamole


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Here in Texas you can find several taco stands all over town. A popular taco is called street tacos. The tacos have a smaller tortilla. You usually double the tortillas for each taco. Add your favorite meat. Voila, you have a street taco! Hearty, filling and very tasty! In this recipe you'll find a cut of meat that doesn't seem to get the popularity it deserves. Flat Iron Steak.

Here is a handy article about this cut of meat, Flat Iron Steak

If you've never sampled this cut of beef seriously, you have been missing a delectable meat. It reminds me of a cross between Rib Eye and Filet Mignon. It was a good choice for tacos!

What's great about this recipe is its versatility. If your not in the mood for Mexican food, and just want to grill it, omit the lime juice. Served sliced over a salad and/or a baked potato and you have a totally different meal in itself!

Now, for the guacamole, roasted garlic, serrano and jalapeno peppers give this guac a unique taste. Great addition for those street tacos!

Ingredients for street tacos:

2-5 pound flat-iron steak
Steak seasoning of choice
6 tablespoons butter
3 tablespoons worcestershire sauce
1 teaspoon black pepper
Juice of one lime
Package of small size corn tortillas
Fixings for tacos, lettuce, tomato, salsa, cheese, sour cream, etc.

Season meat with steak seasonings, I used a mesquite and texas style steak seasoning. Refrigerate at least 1 hour or overnight is fine.

When your ready to cook steak, remove from fridge and let sit out for 30-45 minutes to reach room temperature.

Fire up the grill and let it reach 345-350 degrees, it should take about five minutes or so. Right after you fire it up, clean grill with a half of an onion.

While grill is preheating, melt butter in microwave, after melted add 3 tablespoons worcestershire and 1 teaspoon of black pepper. Stir well.

When grill is ready add meat, cook for 5 minutes. We use a timer that we sit right next to the grill. Using tongs rotate a half turn on the grill. Cook for another 5 minutes.

Flip steak. Start basting with butter mixture, make sure you stir before each baste. Cook 5 minutes. Rotate steak a half turn. Cook 5 minutes. Make sure you baste throughout remaining cook time.

Flip steak and cook 5 minutes. And a final flip, baste and cook for 5.

Cook time will be 30 minutes total. If you want a less well done meat, lessen cook time by a few minutes.

Remove from grill and add lime juice to steak. Let rest for 10-15 minutes. Slice into thin slices.

Warm up tortillas and build tacos.

While steak is cooking prepare guacamole.

Roasted Pepper Guacamole

2 small avocadoes
1 serrano pepper
1 jalapeno pepper
Handful of fresh cilantro, chopped
1/4 cup red onion, finely chopped
2 cloves of roasted garlic, finely minced
Half a lime
Half of roma tomato, diced
Salt and pepper to taste

If you need to roast garlic here is a simple tutorial, How to Roast Garlic I just wrap the whole head loosely in foil, no need to dirty any pans for this! Make this well before you start cooking steak.

If you have a gas stove, turn heat to medium high. If not, use the grill while preheating for meat. Put peppers directly onto heat. Don't be alarmed when you hear crackling and popping. Turning with tongs as you cook.

You want a nice char on the outside of the peppers. Refer to photos, if needed. After you hear no more popping and skin has blackened, add to paper bag. Close and set aside.

The smaller serrano was done a lot sooner then the bigger jalapeno, keep this in mind when roasting.

Add avocado, onion, roasted garlic, cilantro and salt n pepper into medium bowl.

By this time the pepper should have cooled enough to handle. Shake the paper bag really hard to remove some of the blackened skin. Remove from bag and chop peppers. There will still be blackened skin, keep this on there. Add to avocado mix.

Using a fork mash avocado.

Add juice of one half lime and chopped tomatoes. Serve

Note: When slicing peppers we don't usually use the whole peppers, I used about a quarter of each. If you add more avocado increase amount of ingredients.

For Flat Iron Steak Street Tacos:

Seasoning for steak

Seasoned meat

Add pepper to melted butter

Add worcestershire

Stir well

Add meat to preheated grill

Grill should be around 345-350 degrees

After 5 minutes rotate half turn

This ensures pretty grill marks

These photos are making me hungry!

Baste throughout cook time after first flip

Oh jeez, I love the charred edges!

Almost done!

Squeeze lime after you remove from grill

After meat rests, slice into thin slices

Roasted Pepper Guacamole:

Roast peppers on medium high heat


Popping and crackling and a great roasted pepper smell!


Add peppers to paper bag


The bigger jalapeno will take longer to roast


You want peppers nice and charred


Seal in paper bag when finished


Fresh ingredients for guacamole

Photobomb! Our "kids" :)
This was the only shot I got after shaking the bag, it will have to do!

Slice peppers


Finely dicing 


Add to guacamole mix, mash with fork


Squeeze lime and add tomatoes


Warm up those tortillas

You could stop here

But why not add a little more to those tacos

Don't forget the cheese!

And sour cream, if you prefer

We served the tacos with pinto beans and macaroni salad

Macaroni salad will be an upcoming recipe!




 

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