We like doing things a little different - this street tacos recipe is no exception! Our marinade made the steaks taste stupid good, and this spin on a fire-roasted salsa brought everything together perfectly. Let's get right to it!
If you've been looking at street taco recipes, you might have come across a lot of people suggesting you use skirt steak, flank steak, or some other cut. We decided to redeck it up a notch, and went with our trust ol' ribeye - its fat content is perfect for this version. But as with everything, use what you like!
Now that you have your steaks, it's time to marinate them. Grab a shaker, and add all of the ingredients listed above (under "Tequila Lime Marinade"). Shake until fully combined.
Put the steaks in a ziploc bag, and pour in the marinade. Push as much of the air out as you seal the bag, then move it around so you get good coverage. Then, place it in the fridge (on a plate to contain any leaks) for 1 to 3 hours before cooking.
The moment you've been waiting for! Set up your cooker for two-zone grilling: arrange the charcoal so one side is directly above the heat source, while the other benefits from radiant heat.
Wash the tomatoes, peel and halve the onion, and halve the jalapenos. Place all of the veggies (incl. habanero pepper) on the grill, and roast until the tomato skin almost falls off on its own. Rotate as appropriately throughout to cook the veggies evenly. Then throw the roasted veggies in the blender with some spices to taste, and voila - you've got your salsa!
Moving on to the steak. Drain out the marinade, but don't wash or wipe it off! Grill over indirect heat to 15ºF shy of your desired doneness, then sear on the hot side of the grill. Then rest at room temperature for 10 minutes.
It's all coming together, ladies and gents! Give the tortillas a quick toast (or don't), slice the steak, and assemble your very own street tacos, garnished with chopped cilantro and white onion, and topped with fire roasted salsa.
Catch you on the next recipe!
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