fermer/close
vivez le coup de grace info@lecoupdegrace.ca

Blainville, Quebec

Write us

  • This field is for validation purposes and should be left unchanged.

subscribe to our insane newsletter

         
    
    

Le produit suivant a été ajouté au panier:

Finaliser ma commande

    • Grilled beef tacos

    Preparation :20 min + 3h Cooking :8 min
    Difficulty :easy
    Servings :4 to 6

    In life, there are tacos and then there are my GRILLED BEEF TACOS. The kind of food you can expect to get when ordering from a food truck. It warms the heart so much it is good. Treat yourself the feta and fire mayonnaise!

    Ingredients

    • 800 g beef striploin
    • Juice of 1 large orange
    • Juice of 1 lime
    • 2 tablespoons finely chopped fresh cilantro
    • 1 tablespoon olive oil
    • 2 tablespoons cider vinegar
    • 2 teaspoons smoked paprika
    • 1 teaspoon cumin
    • 1 teaspoon salt
    • 1/2 teaspoon ground chipotle pepper
    • Ground pepper

    Ingredients

    • 6 tablespoons mayonnaise
    • Juice of 1/2 lime
    • 1 teaspoon paprika
    • 2 pinches of chipotle pepper powder
    • Salt and pepper from the mill

    Ingredients

    • Small tortillas
    • About 1/3 cup crumbled feta cheese
    • About 1/4 cup finely chopped red onion
    • Lime wedges
    • Fresh coriander

    Preparation

    • Put the meat in a large airtight bag. Set aside.
    • In a large bowl, put the rest of the ingredients, season with pepper and mix. Pour 3/4 of the marinade over the meat, mix, remove the air from the bag and seal. Reserve in the fridge for 3 hours with the rest of the marinade. Remove the meat from the fridge 30 minutes before cooking to temper it.
    • In a bowl, put the ingredients for the mayonnaise, salt and pepper and mix. Reserve in the fridge.
    • Preheat a ridged cast-iron skillet over medium-high heat, drizzle with a thin stream of olive oil and place the meat. Cook 2 minutes, rotate 45 degrees and cook 2 minutes. Baste non-stop with the fresh marinade. Flip the meat and repeat, cook 2 minutes, rotate 45 degrees and cook 2 minutes. At this point the meat should be medium rare. Continue if necessary. Transfer the meat to a plate, cover tightly with aluminum foil and let rest for 5 minutes before thinly slicing.
    • Spread the meat in the centre of the tortillas then garnish with red onions. Bury with feta cheese, garnish with cilantro and add a good dash of mayonnaise. Sprinkle with the juice of a lime wedge and devour.
    Created with Sketch. COOK MODE

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Share

    You may also like

    See recipe
    Dark beer marinated beef flank steak
    Preparation : 3h15 min
    Cooking : 15 min
    See recipe
    Blood orange lacquered duck
    Preparation : 25h
    Cooking : 2h40 min
    See recipe
    Homemade Big Mac®
    Preparation : 6h30 min
    Cooking : 10 min
    fermer la fiche

    Grilled beef tacos

    • Preparation : 20 min + 3h
    • Cooking : 8 min
    • Servings : 4 to 6

    Ingredients

    • 800 g beef striploin
    • Juice of 1 large orange
    • Juice of 1 lime
    • 2 tablespoons finely chopped fresh cilantro
    • 1 tablespoon olive oil
    • 2 tablespoons cider vinegar
    • 2 teaspoons smoked paprika
    • 1 teaspoon cumin
    • 1 teaspoon salt
    • 1/2 teaspoon ground chipotle pepper
    • Ground pepper

    Ingredients

    • 6 tablespoons mayonnaise
    • Juice of 1/2 lime
    • 1 teaspoon paprika
    • 2 pinches of chipotle pepper powder
    • Salt and pepper from the mill

    Ingredients

    • Small tortillas
    • About 1/3 cup crumbled feta cheese
    • About 1/4 cup finely chopped red onion
    • Lime wedges
    • Fresh coriander

    Preparation

    • Put the meat in a large airtight bag. Set aside.
    • In a large bowl, put the rest of the ingredients, season with pepper and mix. Pour 3/4 of the marinade over the meat, mix, remove the air from the bag and seal. Reserve in the fridge for 3 hours with the rest of the marinade. Remove the meat from the fridge 30 minutes before cooking to temper it.
    • In a bowl, put the ingredients for the mayonnaise, salt and pepper and mix. Reserve in the fridge.
    • Preheat a ridged cast-iron skillet over medium-high heat, drizzle with a thin stream of olive oil and place the meat. Cook 2 minutes, rotate 45 degrees and cook 2 minutes. Baste non-stop with the fresh marinade. Flip the meat and repeat, cook 2 minutes, rotate 45 degrees and cook 2 minutes. At this point the meat should be medium rare. Continue if necessary. Transfer the meat to a plate, cover tightly with aluminum foil and let rest for 5 minutes before thinly slicing.
    • Spread the meat in the centre of the tortillas then garnish with red onions. Bury with feta cheese, garnish with cilantro and add a good dash of mayonnaise. Sprinkle with the juice of a lime wedge and devour.

    loading more

    vivez le coup de grâce
    fermer/close

    send by email

    • This field is for validation purposes and should be left unchanged.

    Back to top