Grill Pan Steak Tacos Recipe

Name: Grill Pan Steak Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 jalapenos; Extra-virgin olive oil; 1 large onion, half cut into 1/2-inch dice, half sliced 1/4 inch thick; 1 clove(s) garlic, minced; 1 pound(s) tomatillos, husked and chopped; 1 Hass avocado, diced; 1/2 cup(s) chopped cilantro; 1 tablespoon(s) fresh lime juice; Salt and freshly ground pepper; 2 links of fresh chorizo; 1/2 pound(s) queso panela or halloumi cheese, cut into squares; 1 1 1/2-pound flank steak; pico de gallo, for additional topping; 12 corn tortillas or crunchy shells

Servings: persons

3 jalapenos
Extra-virgin olive oil
1 large onion, half cut into 1/2-inch dice, half sliced 1/4 inch thick
1 clove(s) garlic, minced
1 pound(s) tomatillos, husked and chopped
1 Hass avocado, diced
1/2 cup(s) chopped cilantro
1 tablespoon(s) fresh lime juice
Salt and freshly ground pepper
2 links of fresh chorizo
1/2 pound(s) queso panela or halloumi cheese, cut into squares
1 1 1/2-pound flank steak
pico de gallo, for additional topping
12 corn tortillas or crunchy shells

1
Heat a grill pan. Grill the jalapenos until charred. Stem and seed the jalapenos; finely dice 2 of them. Thinly slice the remaining jalapeno and reserve on a platter.
2
In a saucepan, heat 2 tablespoons of olive oil. Add the diced jalapenos and onion and the garlic and cook over moderate heat until golden, 10 minutes. Add the tomatillos and cook until softened. Transfer to a bowl and let cool.
3
Stir in the avocado, cilantro, and lime juice; season with salt and pepper.
4
Preheat the oven to 250 degrees. Wrap a stack of tortillas in a damp dishtowel and place in a casserole dish of similar size. Cover with a lid or a piece of aluminum foil tightly on the dish. Place in oven for 20 minutes.
5
Once the tortillas are heated, transfer them to a tortilla warmer to keep them nice and hot. Or on a plate under a warm damp dishtowel.
6
Oil the chorizo and grill over moderate heat until cooked through. Remove the chorizo casing and crumble the meat into a bowl. Lightly oil the cheese and grill for 1 minute per side, then oil the pan and grill the sliced onion until charred; transfer both to the platter.
7
Oil the steak; season with salt and pepper. Grill over moderately high heat, turning once, 8 minutes for medium-rare. Transfer to a board and let rest for 5 minutes. Thinly slice the steak and serve with the accompaniments in tortillas.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 jalapenos, Extra-virgin olive oil, 1 large onion, half cut into 1/2-inch dice, half sliced 1/4 inch thick, 1 clove(s) garlic, minced, and more.

Yes, Grill Pan Steak Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grill Pan Steak Tacos

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