LIME CHURASCO TACOS

May 4, 2015
lime churasco tacos, tacos, Taco Tuesday, Cinco de Mayo, Mexican, beef

When you’ve got really bomb.com items on your Cinco de Mayo menu and you know something is missing…always go with steak. Medium, grilled, churrasco steak….marinated in lime juice for 12 or more hours…now do I have your attention? This lime churasco tacos recipe was my last minute menu creation for our Cinco de Mayo party to give the meat fillings for our tacos more variety. You want the steak to be tender and juicy so a good way to accomplish this is by firstly, butterflying the churrasco steak to make it thinner and secondly to leave it marinating in lime juice for 12 or more hours. Simple, unbelievable, and you’re making it…summer is near…stay hungry and stay grilling my friends!

Lime Churrasco Tacos

Ingredients

juice of 8 limes
sea salt
churrasco steak, butterflied and lightly piereced with a paring knife
warm corn tortillas
corn, tomato, avocado, mango, sour cream, lime juice, hot sauce, cilantro, salt, fresh cracked black pepper for taco toppings

Prepare

1. Place churrasco on cutting board and butterfly so you get two flanks with an even thickness.
2. Pierce lightly all over both pieces with a paring knife. This will allow the meat to absorb extra lime juice while marinating.
3. Place both pieces into a gallon sized Ziploc bag along with 1 tbsp. coarse sea salt and lime juice. Shake vigorously and let marinate for twelve or more hours in the refrigerator.
4. Preheat grill, remove steaks from marinade/bag, and grill for about 4 minutes per side on high heat over direct flames or until medium.
5. Remove steaks from grill, place onto plate, and cut diagonally into small pieces.
6. Place on a warm corn tortilla and top with desired toppings and devour responsibly!

Lime Churasco Tacos
Serves 10
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Prep Time
12 hr 10 min
Cook Time
10 min
Total Time
12 hr 20 min
Prep Time
12 hr 10 min
Cook Time
10 min
Total Time
12 hr 20 min
Ingredients
  1. juice of 8 limes
  2. sea salt
  3. churrasco steak, butterflied and lightly piereced with a paring knife
  4. warm corn tortillas
  5. corn, tomato, avocado, mango, sour cream, lime juice, hot sauce, cilantro, salt, fresh cracked black pepper for taco toppings
Instructions
  1. Place churrasco on cutting board and butterfly so you get two flanks with an even thickness.
  2. Pierce lightly all over both pieces with a paring knife. This will allow the meat to absorb extra lime juice while marinating.
  3. Place both pieces into a gallon sized Ziploc bag along with 1 tbsp. coarse sea salt and lime juice. Shake vigorously and let marinate for twelve or more hours in the refrigerator.
  4. Preheat grill, remove steaks from marinade/bag, and grill for about 4 minutes per side on high heat over direct flames or until medium.
  5. Remove steaks from grill, place onto plate, and cut diagonally into small pieces.
  6. Place on a warm corn tortilla and top with desired toppings and devour responsibly!
Florida Girl Cooks http://floridagirlcooks.com/
lime churasco tacos, lime, beef, flank, taco tuesday, cinco de mayo, limes

author: Teresa Gonzalez

Teresa is a South Florida native who is a photographer that also has a passion for food. She's a seeker of sunshine, lazy days at the beach, and exquisite food.

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

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