People will worship you for this one – It will be awesome.
Yes, this is a revision of one of my very first posts but, I am making this tonight. And with the weather forecast for tomorrow, you should go to the grocery store and gather everything you need to have this for dinner tomorrow night. Oh, and buy some red wine in case you want that instead of the tequila.
I once took all of this stuff along with a tent, my family, and a couple of friends to the beach to celebrate my birthday and ever since my Mom asks for this to be on the menu during our visits.
Churrasco-style steak tacos with shredded cheese, red cabbage, and chimichurri on a flour tortilla. Accompanied by grilled sweet potatoes and Topolo Margaritas (thank you Rick Bayless)
These tacos are the epitome of party food. Smokey, salty, big beef flavor with the greatest savory sauce of all time. It is amazing, and while I combined a lot of great recipes from other folks (Cooks Illustrated Magazine for the steak and chimichurri sauce, Bobby Flay for the potatoes, and Rick Bayless’s Margarita), I do claim some talent in the combination of everything and in making the steak and sauce into an approachable taco. All that said, I did alter the recipes with a few edits of my own.
Here are the essentials:
Buy thick steaks, the one pictured is a Prime NY Strip from Paulina Meat Market (if you are in Chicago and have not shopped here, DO IT). The steaks get a rub of corn starch and coarse salt, then placed in the freezer for 30 minutes. When grilling, it’s 2-3 minutes per side, flipped three times. Rest for five minutes and slice for tacos.
Chimichurri is flat leaf parsley, cilantro, garlic, red pepper flakes, rehydrated oregano, red wine vinegar, water, and olive oil. You may want to memorize this because once you’ve served this to someone, they will ask you for the recipe. This one came from Cook’s Illustrated Magazine.
The sweet potatoes are from Bobby Flay and are pretty basic. Peel and quarter the sweet spuds, toss in olive oil and throw on the grill. Serve with lime salt (finely chopped lime zest mixed with table salt to taste) and sprinkle with chopped cilantro.
Finally, Rick Bayless’s Topolo Margarita. Look up the link on his Frontera Grill Web site. After you do that, here are my changes. I make the limeade with a mix of simple syrup and honey instead of granulated sugar. I also specifically use Grand Marnier as my orange liqueur. You can use great tequila but I have found that Hornitos is pretty tasty in this cocktail.
This is a great combination and easy to scale for large and small crowds. It is pretty inexpensive – mostly depending on the steak and tequila. You can also serve this with a Rioja or Malbec.
Have fun. Enjoy!