Steak Lover Tacos with Fire Roasted Peppers

There are steak Tacos, and then there are Steak Tacos.
These are the latter.

I decided to make some steak tacos with a focus on the steak.

(as a bonus, these are also Gluten Free!)

Picked up a whole grass fed beef skirt steak, about 2.5lbs. It was much larger than my cutting board, so I cut it into two sections, which would make it easier to deal with from marinade through grilling.


I made a marinade from Soy sauce, Brown Sugar, Juice of 1 Lime, and a touch of Apple Cider Vinegar.
To this I added 2 Tsp of Naturiffic Peppery Lime Gourmet Salt.

Diced up 1/2 an onion and 6 cloves of garlic and into the bags it all went.
This sat in the fridge for about 3 hours.

While the steak was marinating, I fired up the Cue-Grill with briquettes and Mesquite Chunks so I could roast the peppers.

Jalapeno peppers (Red & Green) were put on metal skewers, then seasoned with Peppery Lime Gourmet Salt and a little bit of olive oil.

Then onto the grill

Once they got a good char on them and had softened up, I took the peppers off to let them cool. Once cooled I peeled the skin (it comes right off when you roast them) and sliced them up.


Next it was time to put the skirt steak on the grill.

Don't want to cook this long, skirt steak can get tough if it is cooked much beyond medium rare.


Time to rest.

Then slice.

Sliced meat on the board with the roasted jalapenos, ready to hit the tacos

Quickly heat up some corn tortillas

Time to serve.

Steak Lovers Taco with grated sharp cheddar and a dollop of sour cream. Served with a cold bean salad (also made with Peppery Lime Salt

Thank you for reading,  please let me know if you get a chance to try this.