Quick and Easy Steak Tacos
Hands up if you're hungry for tacos! This steak taco recipes uses thin cut chuck steaks in an easy marinade for a totally quick and delicious grilled meal! Now all you have to do is figure out the toppings.
For the tacos
- Corn tortillas
- Red onion
- Sweet peppers
Make the Marinade
In a large resealable bag, mix the Head Country All-Purpose Marinade with the lime juice.
Add the beef and cilantro.
Seal the bag and using your hands, move everything around to evenly coat the chuck steaks.
Place in the fridge for 6 hours to marinate.
Grill the beef
When ready to grill, preheat your grill for direct heat around 400-450F degrees.
Remove the beef from the marinade, discard the marinade, and place the beef directly on the grill. The liquid from the marinade will cause flareups that should quickly subside; use long grilling tongs and caution.
Grill the chuck steaks, rotating and maneuvering as needed to evenly cook all of the portions.
Grill to desired doneness.
Remove the steaks from the grill and allow to rest for 5 minutes.
Beef is safe at 135 per USDA, however, the chuck steaks have a lot of fat in them and I find that for these steak tacos the beef is better when the fat renders and they are cooked past medium-rare.
If the steaks are too long, cut them into manageable portions for grilling before placing them in the marinade.
No grill? This recipe works on a griddle or in cast iron as well.
This beef makes for a great taco salad or power bowl if you aren't feeling the corn tortillas (or a great use for leftovers)
Serving: 2g | Calories: 151kcal | Carbohydrates: 6g | Protein: 12g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 318mg | Potassium: 216mg | Fiber: 1g | Sugar: 4g | Vitamin A: 32IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg