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A quick weeknight take on tacos that works great with either fresh or leftover steak.
1/2 lb. steak (can be any cut, including any leftover steak you may have on hand), cut into 1/8-inch strips
3 tablespoons Fat Cat Surprisingly Mild Guajillo Ghost Tex-Mex Hot Sauce and Marinade
1/4 cup chopped white onion
1/4 cup cilantro, chopped
1/2 lime, cut into segments for squeezing
8 corn tortillas
Slice steak into 1/8 inch strips and and toss in bowl with Fat Cat Surprisingly Mild Guajillo Ghost Tex-Mex Hot Sauce and Marinade, coating meat evenly in sauce. (If using fresh steak, put steak in freezer for 20 minutes before slicing to make cutting meat easier.)
Let meat marinate for 10-20 minutes at room temperature
Heat grill on high, getting it smoking hot. (Or heat saute pan on high, getting it smoking hot.)
Once hot, put strips of marinated meat on the grill, stretching them out so there is maximum contact between meat and the grates. You want as much char as possible on the meat without it actually burning it to a crisp.
Grill meat about 30 seconds to 1 min. per side (you're looking for maximum grill flavor here, not medium rare), then flip and grill for another 30 seconds to 1 min. Once cooked, transfer meat to plate, chop into smaller bite-sized chunks and keep warm.
Toss tortillas on grill and cook until warmed through, flexible and charred in spots, about 1 minute per side. (Keep a close watch on them, as they will burn easily.)
To serve, spoon some meat into a tortilla (don't over pack the tortilla with fillings), top with a sprinkling of onion, cilantro, a squeeze of lime and a drizzle more of Fat Cat Surprisingly Mild Guajillo Ghost Sauce.