05.17.16

STEAK TACOS!

steak tacos | designlovefest
steak tacos | designlovefest

never met a taco i didn’t like and this steak version with homemade corn tortillas, chimichurri and onion cucumber slaw are no exception. we used flank steak which is a relatively inexpensive cut of meat and ivan made homemade tortillas which really took things up a level. i wanted to eat the whole batch with butter and hot sauce, yum!

steak tacos | designlovefest
steak tacos | designlovefest

for the meat: we started by marinating our meat in a mixture of soy sauce, olive oil, fresh garlic and orange juice. this was an impromptu marinade we created with what we had in the kitchen but i do recommend adding some type of citrus to your marinade. the acid helps to tenderize the meat and i think it makes a noticeable difference. you can let it marinate for 2-24 hours. for cooking – heat a lightly oiled skillet ( we used a cast iron) on medium high heat. generously salt and pepper both sides of the meat. once the pan is heated through lay the beef in the pan and let cook for about 3 minutes one each side. cooking time depends on your meat thickness!

steak tacos | designlovefest
steak tacos | designlovefest

• for the tortillas: 

• 2 cups corn masa
• 1 1/2 cups water
• 2 teaspoons sea salt
• half a small lime squeezed

in a medium bowl mix together the corn masa with the water. stir until there are no more lumps. we then added sea salt and lime juice to the mixture. divide the masa into small balls using the palms of your hands about the size of golf balls. we used a tortilla press which are very inexpensive and can be found at any hispanic grocery store or most national stores such as Target. have parchment paper on each side of the press and press down firmly one masa ball at a time. place onto a skillet or nonstick pan on medium to high heat (no cooking oil is needed!). cook for about 30 seconds on each side or until golden brown. set tortillas aside covered with cloth or a paper towel. the whole process from start to finish takes less than 10 minutes and makes tortillas that are far better than the ones at the market. plus you’ll be surprised at how many preservatives the store bought have!

steak tacos | designlovefest
steak tacos | designlovefest
steak tacos | designlovefest

• for the chimichurri: 

2 bunches of parsley
• 2 garlic cloves
• 3 tablespoons of olive oil
• 1 small lemon squeezed
• salt and pepper to taste
• chili flakes to taste 

wash and de-stem the parsley. place the parsley, garlic, olive oil, lemon juice, salt, pepper and chili flakes in a food processor. pulse until ingredients incorporate well together or until the parsley is well chopped. ( a blender will also work just as well but will have a smoother texture).

• for the cucumber and red onion slaw: 

• quarter of a red onion
• 1 cucumber
• 1 teaspoon dried oregano
• half a lemon squeezed
• 1 tablespoon rice vinegar

using a julian cutter, slice the cucumber and red onion into thin slices. place in medium sized bowl and mix with 1 tablespoon rice vinegar, 1 teaspoon dried oregano and half a lemon squeezed. salt and pepper to taste.

steak tacos | designlovefest
steak tacos | designlovefest

place all of the ingredients on your taco, garnish with the grated queso cotija and top with a squeeze of lime!

styling by: joanie cusack and ivan solis
photos by: 
ivan solis

4 COMMENTS

Add your own

    Antonella says:

    Oh my! These look delicious! Totally trying them asap.

    Nikki says:

    Yum! These look amazing and totally doable, thanks!

    http://www.shopthecoconutroom.com

    Diane says:

    You made me craving… this is insane delicious. I love you! Great and simple recipe.

    Katie says:

    These look delish! I am going to make them with my boyfriend!

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