Cinco de Mayo Steak Tacos
A delicious grilled flavor that complements the bold ingredientes of this Mexican favorite.
Grilled steak is a staple of Mexican cuisine, and high-temperature charcoal cooking is an excellent way to achieve that delicious smoky flavor that complements the bold spices and flavors of Mexican dishes.
For your Cinco de Mayo celebration, serve mouth-watering steak tacos using high-temperature charcoal cooking for the perfect char. Season your steak and try grilled guacamole with an unbelievable salsa tatemada.
INGREDIENTS
New York steak, 250g tomatoes, 100g white onion, 20g jalapeño, 10g habanero chili, 11g garlic, 12g cilantro, 3 avocados, 10g cilantro, 1/2 lime, black pepper and salt to taste.
DIRECTIONS
SALSA TATEMADA
Mix the tomatoes, 60gr white onion, jalapeño, habanero chili, and garlic in a bowl. Drizzle with olive oil and toss. Use the Fast Grill Mode at 650F and place the vegetables on the Grill Racks. Grill for approximately 5 minutes or until the vegetables are charred. Remove it from the grill and let it rest. Add salt and cilantro to the mixture and blend until smooth.
GRILLED GUACAMOLE
Cut the avocados in half, remove the pits, and place them on the grill, flesh side down. Grill for 3-4 minutes or until charred. (650 F). Remove it from the Keveri H1 charcoal oven, and let them cool to room temperature. Mash the avocados with a fork and add the chopped white onion, cilantro, lime juice, and salt. Mix well.
GRILLED STEAK
Season the meat with salt and black pepper. Set the Keveri H1 to Fast Grill Mode at 700F and place the New York steak on the Grill Racks. Grill for 5-6 minutes on each side or to your preferred doneness. Remove the meat from the H1 and let it rest for a few minutes. Slice the meat into thin pieces.
Warm the corn tortillas on the grill. Place some of the grilled meat on each tortilla. Top with the grilled guacamole and salsa tatemada. Serve with lime, chopped onion and cilantro Enjoy!
