Beef Steak Soft Tacos
Try this steak taco recipe on Tuesdays or any night of the week. Marinated and grilled steak in a flour tortilla with your choice of toppings.
-
25
min -
6
SERVINGS -
400
Cal -
29 g
Protein
Ingredients & Cooking
Ingredients:
- 2 beef Chuck Shoulder Steaks, Arm Steaks or Cross Rib Steaks, cut 3/4 inch thick (about 1-1/2 pounds)
- 12 small flour tortillas, warmed
Marinade:
- 2/3 cup prepared Italian dressing
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chili powder
Toppings:
- Thinly sliced lettuce, chopped tomato, dairy sour cream, guacamole (optional)
Cooking:
- Combine marinade ingredients in small bowl. Place beef Chuck Shoulder Steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
- Remove steaks; discard marinade. Pat steaks dry with paper towel. Place steaks on grid over medium, ash-covered coals. Grill, covered, 8 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Carve into thin slices; season with salt. Serve in tortillas with toppings.
Safe Handling Tips
Nutrition Information
Butcher Counter
Shoulder Steak Square-Cut Chuck Primal
An inexpensive chuck cut with good flavor. Slow-cook or marinate before grilling.
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