The steak in this recipe is marinated in beer for hours, hence the “drunken” title. We came across the recipe in the latest issue of Bon Appetite magazine and gave it a try with some Simple Celebration tweaking. How about making tonight a taco night? First, open a beer (off to a good start?).
Drunk Steak Tacos
Servings 4
Calories 662kcal
Ingredients
- 1 pound skirt or flank steak
- 1 12- ounce bottle of Mexican beer
- 4 Tbsp fresh lime juice
- 1 tsp kosher salt
- 1/4 tsp freshly ground pepper
- 1 Tbsp olive oil
- 1/3 cup chopped onion
- 2 garlic cloves chopped
- 2 large plum tomatoes
- 1/2 chipotle chili in adobo, chopped
- 3 Tbsp chopped fresh cilantro
- 8 white corn tortillas
- 1 avocado sliced
- 1 cup Fresco cheese Mexican crumbling cheese
- 8 lime wedges
Instructions
- Combine beer, 1 Tbsp lime juice , salt & pepper in a resealable gallon bag.
- Add steak and combine well. Chill for at least 3 hours.
- Heat oil in a small skillet. Add onion and garlic and sauté for 4 minutes. Let cool.
Salsa
- Heat up the grill and grill tomatoes until charred on all sides. Once cooled, remove seeds from tomatoes.
- Place tomatoes, onion mixture, 3 Tbsp lime juice and chipotle chili in a food processor. Season with salt & pepper and pulse until smooth. Place in a small bowl.
Grilling
- Remove beef from the marinade and pat dry. Season with salt and pepper and grill until medium rare - about 3 minutes a side.
- Let sit on cutting board for 10-15 minutes then thinly slice against the grain.
- Grill the tortillas about 30 seconds per side.
Assembly
- Serve beef, salsa, cheese, avocado, lime wedges and tortillas on plates and bowls and let everyone make their own tacos.
Notes
We like to serve this with wedges of watermelon and of course, more beer!
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Skirt steak is long, flat, and prized for its flavor rather than tenderness which is why it is important not to overcook this cut of meat. Use the rub recipe below and your steak dinner will be full of melt-in-your-mouth goodness!
Spiced Grilled Skirt Steak
Servings 4
Ingredients
- 1 1/2 pounds skirt steak cut in four pieces to make grilling easy and excess fat removed
- 2 cloves garlic minced
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
- 3/4 tsp chipotle chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp cinnamon
- pinch of cloves
- 1 Tbsp olive oil
Instructions
- Mix all ingredients together except skirt steak.
- Rub mixture over steak and refrigerate for 8 hours or overnight.
- Bring meat to room temperature before grilling.
- Grill until rare to medium-rare (3 to 4 minutes a side).
- Don't overcook or meat will get tough.
- Take off grill and cover with aluminum foil and let rest for 5 minutes before cutting.
- Slice meat diagonally across the grain in thin slices.
Let’s face it, the words “meatloaf” and “gourmet” rarely appear in the same sentence, but The Simple Celebration has done it! We have come up with a gourmet meatloaf recipe that calls for chipotle chillis and fresh herbs bringing this comfort food entrée to a whole new level of goodness. Everyone knows the best part of making meatloaf is the leftovers for sandwiches and they will be fabulous!
Some tips on making sure your meatloaf is perfect:
- When incorporating ingredients, use your hands to combine – don’t over mix!
- Forget the loaf pan – line a rimmed baking sheet with parchment paper and form the loaf by hand (leftovers will fit easier on the bread).
- Wrap leftovers in foil and place in a freezer bag for one of those nights when there is no time to cook!
Gourmet Meatloaf
Servings 6
Ingredients
- 1 ½ Tbsp olive oil
- 1 medium onion chopped
- 2 tsp fresh rosemary chopped
- 2 tsp fresh thyme chopped
- 2 tsp chipotle chilis in adobe sauce chopped
- 1/2 cup low-fat milk
- 1/2 cup plain breadcrumbs
- 2 eggs beaten
- 3/4 cup freshly grated parmesan cheese
- 2 1¼ pounds ground round
- 1 Tbsp kosher salt
- 1 tsp freshly ground black pepper
Instructions
- Preheat oven to 350°.
- Heat olive oil in a medium skillet. Add onions and sauté for 3-4 minutes.
- Add herbs and chilis and stir for 1 minute.
- Put in a large bowl with the milk and breadcrumbs, stir and let sit for several minutes.
- Add the remaining ingredients and combine using your hands. Don't over mix.
- Place on a rimmed baking sheet, lined with parchment paper.
- Shape into a loaf that measures about 11" by 5".
- At this point you can place meatloaf in the refrigerator and pull out 15 minutes before baking.
- Bake for about 1 hour or until instant thermometer registers 150 degrees.
- Let sit for at least 5 minutes before slicing.
Notes
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