Monday, May 2, 2016

Beemster Steak Tacos

Whether you're looking for a Taco Tuesday, Cinco de Mayo, quick weeknight dinner, or something for company, this recipes fits the bill.  Fast and easy but doesn't sacrifice on flavor.  This quick simple marinade doesn't need much time when you use it with skirt steak.  When skirt steak is cooked right, it's tender so the marinade here is purely for flavor, not to tenderize.  If you're in a hurry, skip the marinate time and just brush frequently with the marinade while grilling.
Recipe developed for Beemster
Prep time: 
Cook time: 

Serving size: 6

3 tablespoons lime juice 
3 tablespoons vegetable oil 
1 tablespoon cumin 
2 cloves garlic 
1-1/2 pounds skirt steak 
8 taco size flour or corn tortillas 
1 cup shredded Beemster Aged Gouda

Combine lime juice, oil, cumin and garlic and brush all over steak. Marinate 30 minutes.

Grill or broil steak to desired doneness.

Slice steak and serve in tortillas. Top with Beemster and pickled onion, avocado, shredded cabbage or your favorite taco toppings.


I used skirt steak in this recipe, well - because it's delicious and it's my son's absolute favorite.  (If it were up to him, he'd skip all things that make this a taco and just eat the meat, but at $14 a pound we need to set some limits!)

If you're not familiar with skirt steak, it's a thin, long cut of beef from the diaphragm muscles of the cow. It doesn't look like your typical steak.
The flavor is intensely  beefy, it's very rich and juicy.   It doesn't need much to make it delicious but it does take marinades well.

Cook quickly over high heat.  It's the perfect grilling steak.  For the most tender and flavorful result cook to only to rare (or medium rare if you must) And always remember to cut against the grain when serving.

Skirt steak is a bit pricey, if you like you can use flank or sirloin instead, but it won't be quite as good.

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