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Grilled Steak Tacos with Black Bean Salad




Difficulty:Easy
Prep Time:2 Hours
Cook Time:10 Minutes
Serves:10

Nutritional Information

A quick and easy dish!

Ingredients

  • 1 cup roughly chopped papaya
  • 1/4 cup olive oil
  • 1/2 Scotch bonnet pepper, stemmed
  • Juice of 2 large Ruby Red grapefruit
  • to taste Kosher salt and freshly ground black pepper
  • 2 1/2 pounds beef skirt steak, trimmed
  • 6 garlic cloves, peeled
  • 1 1/2 jalapeño peppers, stemmed
  • 3 plum tomatoes, cored
  • 1/2 small white onion, cut in half crosswise
  • 1/2 cup roughly chopped cilantro leaves and stems
  • Juice of 2 lime
  • 10 Corn tortillas, warmed, for serving (optional)
  • black bean salad:
  • 3 cups black beans
  • 2 tomatoes
  • 1 cup jicama
  • 2 red bell peppers
  • 1 cup corn
  • 1 1/2 jalapeno peppers
  • 1 1/2 garlic cloves
  • 2 tablespoons cilantro
  • 1 tablespoon cumin
  • 1 tablespoon olive oil
  • 3 tablespoons lime juice
  • 1 tablespoon red wine vinegar

Directions

  • 1. Purée papaya and half the oil, plus Scotch bonnet, grapefruit juice, salt, and pepper in a blender into a smooth marinade. Pour ⅔ marinade into a gallon-size resealable plastic bag. Add steak and seal bag; set aside to marinate for 30-45 minutes but no longer. Reserve remaining marinade.
  • 2. Preheat EGG to 400 degree F, using direct heat and a cast iron grate. Grill garlic, jalapeños, tomatoes, and onions on hottest part of grill, turning as needed, until charred in spots and tender, 1-2 minutes for garlic, 4-6 minutes for jalapeños, tomatoes, and onions. Allow vegetables to cool slightly. Peel jalapeños and transfer to a blender along with garlic, tomatoes, and onions. Add remaining oil, plus cilantro, lime juice, salt, and pepper. Pulse into a chunky salsa and transfer to a bowl. Cover and refrigerate until ready to use.
  • 3. Remove steak from marinade and grill on hottest part of grill, turning as needed, and, using a brush, baste occasionally with reserved marinade until charred in spots and cooked to desired doneness, 10-12 minutes for medium rare. Let steak rest 10 minutes. Slice steak thinly on the bias; serve with salsa and warmed tortillas, for wrapping, if you like.
  • 4. For Beans:
  • 5. If using canned beans; rinse under cold water well. If using fresh you will need to cook them until tender. I use the canned, it's much easier.
  • 6. Place all your ingredients in a bowl, mix well, salt and pepper to taste and cover. Chill for 2 hours or overnight. Serve with grilled steak.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828