Grilled beef tacos

Name: Grilled beef tacos
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 to 6
Cuisine: Québécoise
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; 6 tablespoons mayonnaise; Juice of 1/2 lime; 1 teaspoon paprika; 2 pinches of chipotle pepper powder; Salt and pepper from the mill; Small tortillas; About 1/3 cup crumbled feta cheese; About 1/4 cup finely chopped red onion; Lime wedges; Fresh coriander

Preparation 20 min
Refrigeration 3 h
Cooking 8 min
Servings 4 to 6
Freezing I do not suggest

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Ingredients
Preparation
Comments

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!

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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

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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.

Our sommeliers suggest

Paterna Colli Aretini Chianti 2020

Tuscany, Italy

Paterna Colli Aretini Chianti is a Tuscan red made from sangiovese, canaiolo and colorino, with cherry and freshness to spare, so it stays light next to the grilled beef. The chipotle and smoked paprika give it a bit of a workout, but the wine's natural acidity holds its own. Perfect for a Tuesday night, a taco in each hand! See the product

Gose Before Bros, 4.5%

BG Brasserie Urbaine

Orange, lime and coriander in the topping: the gose already has all of that. Its citrus and salt stand in for the lime you'd squeeze on a taco, and its acidity cuts through the fat of the grilled beef. At 4%, it holds up through a whole night of tacos without fading. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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