What is the best recipe for steak taco meat when you want to use the grill?

This is our favorite recipe for steak taco meat. Great on the grill! 2 bottles beer, such as Corona 2 cups safflower oil 5 jalapeno chilies, stemmed and chopped (seeds removed) 2 tablespoons black pepper 1/4 cup soy sauce 3 to 4 sprigs of cilantro, minced Juice of one lime Blend all ingredients.

Place in a shallow glass dish. Be sure to rub marinade into the meat and turn several times during marinating time. Marinate skirt steaks, regrigerated for 12 hours or overnight.

Flank steak needs no more than 3 to 4 hours. Note: You can adjust the amount of jalapenos and choose another type of pepper if desired.

Here is a great recipe for flank steak that I use and is a crowd pleaser. I got marination part of the recipe from an Argentinian friend a few years ago. It makes a great tender steak that can be used for fajitas or steak taco meat.1.

Trim off the excess fat 2. Pound the steak on both sides with a meat tenderizer hammer 3. Squeeze lime juice on both sides and rub down with crushed fresh garlic.4.

Roll up the steak and put it in a covered container in the refrigerator for overnight so it becomes tender. The next day, a couple of hours before you are ready to grill prepare the meat with a homemade dry rub.1. First drain the meat of the excess lime juice.2.

Add a few splashes of Worcestershire sauce and then add the following spices, sprinkling them on the meat: chili powder (with a little heat, or add some cayenne powder for a kick), cumin powder, onion powder, garlic powder, salt and pepper. You can make a premix, but I find that unnecessary. The ratio for a pre-pared mix would be mostly chili powder, then followed by smaller portions of the other ingredients.3.

Let this sit until you are ready to grill. If you wish, you can cut the meat in slices before you grill, or you can keep it in the full size slabs, which are easier to handle and won't slip into the fire between the grill grate openings. You can cut up the meat after it is URL1 make it even more special, make up some sauces to go on the tacos that have fresh ingredients like cilantro.

I make a tomatillo sauce with serrano chilis and a little vinegar, salt, pepper and fresh garlic. It really complements the meat and brightens the taste contrasts.

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