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!
- 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
- Place churrasco on cutting board and butterfly so you get two flanks with an even thickness.
- Pierce lightly all over both pieces with a paring knife. This will allow the meat to absorb extra lime juice while marinating.
- 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.
- Preheat grill, remove steaks from marinade/bag, and grill for about 4 minutes per side on high heat over direct flames or until medium.
- Remove steaks from grill, place onto plate, and cut diagonally into small pieces.
- Place on a warm corn tortilla and top with desired toppings and devour responsibly!
