Ultimate Steak Tacos
by MickThese tacos are an absolute must-try. Bursting with fresh flavours and cooked to perfection, they’ve become a go-to for our crew whenever we’re firing up the grill. The reverse-seared bone-in ribeye, seasoned with Elk Creek Ultimate Taco Blend, delivers that smoky, melt-in-your-mouth goodness, while the fresh guacamole and charred salsa bring all the bright, zesty flavors to the table.
Ultimate Steak Tacos
Rated 3.5 stars by 2 users
Category
Taco, Mexican, Steak, BBQ
Servings
4
Prep Time
25 minutes
Cook Time
60 minutes
It’s everything you love about a perfect taco—soft on the outside, juicy on the inside, and layered with the freshest ingredients. Whether you're feeding a crowd or just treating yourself, these tacos will definitely have you coming back for more. Trust us, you’ll want to make these part of your regular rotation.
Mick
Ingredients
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1 steak of your choice (We used Bone-In Ribeye, but recommend hanger or rump cap)
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Elk Creek Ultimate Taco Blend
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Bear & Burton’s W Sauce
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3 tomatoes
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1 white onion
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2 jalapenos
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Juice of 1 lime
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Fresh coriander, chopped
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Salt
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2 ripe avocados
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Juice of 1 lime
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Tuffy Stone Big Umami
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Tortillas of choice
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Fresh lime wedges
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Fresh coriander, chopped
Steak
Salsa
Guacamole
Tacos
Directions
Rub your steak generously with Elk Creek Ultimate Taco Blend. Let it sit while you prep the rest of your ingredients.
Set your grill or smoker for reverse searing, bringing the temperature up slowly with your choice of wood until the steak reaches your desired doneness. Finish with a hot sear to lock in those flavours. Let it rest before slicing.
Grill the tomatoes, jalapeños, and onion over high heat until they are charred and smoky. Let cool slightly, then finely chop or pulse in a food processor for a chunkier salsa. Add salt to taste.
Mash the avocados in a bowl, then add Tuffy Stone Big Umami to taste. Taste and add lime juice and salt to taste.
Warm the tortillas on the grill. Thinly slice the steak and drizzle liberally with a little W Sauce. Add a squeeze of fresh lime and a pinch of chopped coriander.
Recipe Note
Start the steak on low, indirect heat until it’s just below your target temperature. Then finish it off with a high heat sear for that perfect crust.