Sweet Spicy Steak Tacos Recipes

SWEET-AND-SPICY STEAK

Steps:

• Rub four 8-ounce filets mignons with Pepper-Ancho Rub on one side; drizzle with vegetable oil. Grill rub-side down over high heat, about 4 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot and grill 4 more minutes (for medium-rare), brushing often with Mint Glaze (recipe below). Top with more glaze.
• Whisk all of the ingredients in a bowl.
• Whisk the mustard, honey, horseradish and mint in a bowl; season with salt and pepper. Set aside a few tablespoons for the finished steaks.

SWEET-AND-SPICY CHICKEN AND STEAK TACO BAR

Steps:

• For the marinade: Pulse the chipotles and adobo sauce, orange juice, cider vinegar, dark brown sugar, oil and 1/2 teaspoon salt in a mini-food processor or blender until smooth and emulsified. Reserve 1/3 cup of the marinade and set aside. Place the chicken and steak in separate large resealable plastic bags, divide the remaining marinade between the bags and toss the meats to coat. Seal the bags and refrigerate for 1 hour.
• For the corn salsa: Prepare a grill for medium-high heat. Lightly oil the grill grates. Brush the corn cobs evenly with 2 tablespoons vegetable oil and sprinkle ears with 1/2 teaspoon salt and a few grinds of pepper. Grill, turning occasionally, until the kernels are cooked through and charred in spots, 10 to 15 minutes. Set aside to cool slightly; keep the grill heat at medium-high.
• Whisk the mayonnaise, lime zest, lime juice, and Parmesan in a large bowl until combined. Cut off the corn kernels with a paring knife and stir into the mayonnaise mixture. Mix in the cilantro and set aside.
• For the taco bar: Transfer the chicken and steak to a rimmed baking sheet and sprinkle with 1 teaspoon salt . Wrap the tortillas in foil and set to the side on the heated grill to warm while you cook the meat.
• Arrange the chicken and steak on the grill, brush the tops with some of the reserved marinade and cook 5 minutes. Flip, and cook until the chicken is cooked through and the steak is medium-rare, another 5 minutes for thinner pieces, and 7 to 8 for thicker. Right before you take the chicken and steak off the grill, brush with the reserved marinade, flip, and cook to caramelize the marinade, about 1 more minute. Transfer the chicken and steak to a cutting board and let rest 5 minutes before slicing. Roughly chop the chicken into 1-inch chunks and slice the steak across the grain. Serve immediately with the tortillas, corn salsa, Monterey Jack, avocados, limes, radishes and salsa.

SWEET & SPICY STEAK TACOS RECIPE

Steps:

• To make the marinade for the flank steak: add olive oil, beer, lime juice, Worcestershire sauce, garlic, chipotle and honey to shallow baking dish or large re-sealable plastic bag. Stir to combine. Immerse flank steak in marinade. Cover dish with plastic wrap. Refrigerate and marinate for at least 8 hours or up 24 hours. Preheat grill to high. Remove steak from marinade and pat dry with paper towel. Season with salt and pepper. Grill steak on high heat until rare to medium rare, about 6 to 8 minutes per side, depending on thickness. Overcooking flank steak will produce tough, chewy meat. Let steak rest before slicing, about 8 to 10 minutes. Cut steak across the grain into 1/8-inch thick slices. Meanwhile, heat tortillas over medium heat in a dry hot pan or griddle until warmed and lightly toasted. Wrap tortillas in a clean kitchen cloth to keep warm. Alternatively, wrap tortillas in foil and heat for a few minutes in a 400 degrees F. oven. Serve warm tortillas with steak slices and your favourite taco toppings. Try Tomatillo Salsa or Fresh Tomato Salsa, queso fresco, green onion and jalapeno. If desired, serve the tacos with Corn and Bean Salad.

SPICY STEAK AND CORN SOFT TACOS

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion and bell pepper and sauté until tender, about 10 minutes. Transfer to plate. Add steak to skillet and stir until no longer pink, about 1 minute. Return onion and pepper to skillet. Add corn, jalapeño, cumin and chili powder and stir until heated through. Season with salt and freshly ground pepper. Remove from heat and mix in cilantro. Transfer steak mixture to heated bowl and keep warm.
• Cook tortillas over gas flame or electric burner until they just begin to color. Transfer to napkin-lined basket.
• Serve tortillas, steak mixture, cheese, tomatoes and sour cream separately, so diners can assemble tacos at the table.